CHAPTER XII. 

 How TO Cook the Bass. 



THERE are no fish which spoil so rapidly in hot weather 

 as the small-mouthed bass, and therefore, when 

 caught, they should be at once killed and put in a 

 cool place, protected from the sun, and, as soon as possible, 

 scaled and cleaned. 



Scaling. 



The scales are removed by a useful little instrument 

 known as a scalar, made of a piece of half-inch straight pine, 

 in the form of an ordinary hair brush, and studded with 

 inch nails. 



Small holes should be bored in the scalar with an awl, 



Billy (or Killing Bass 



SO that the nails when driven in will not split the wood ; and 

 equal portions of the head and point of the nail are al- 

 lowed to project on each side. Iron scalars are sold in the 

 stores. With the aid of such an instrument any fish may be 

 scaled in a few seconds, provided one performs the operation 

 before the fish become dry and the scales harden. 



Cleaning. 



After scaling, the fish is cut open along the belly and the 

 gills and entrails removed. It is then washed out with clean 

 water, so that no blood is left behind; but it should not be 

 allowed to lie soaking in water, which would spoil its flavour. 



It is now ready for use. 



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