IIAIUTS AM) HAUNTS. 1 .V.t 



these variftk-s 1 liavc seni and compared within the hist moiitli, 

 recently taken on Lake Krie, and 1 am informed tliat the eoh)nr 

 and tlavonr oftlie fish is atVeetid, as mi«,'ht be expeeted, hy thi- 

 sanu' eireumstanees which produce tlie (hll'erenee of ivtirnid 

 eolourinjr, the hrij^htir lish havini; the redder flesh and the 

 lii<;her and more delicate lla\our. 



In the decj) cold waters of Lake Huron, all the li>h are inti- 

 nitelv superior, hoth in lirmness and tla\our, to those of the 

 comparatively shallow and muddy waters of Lake Erie, so much 

 so, that those who havi' been accustomed all thiir lives to the 

 White-Fish (Cortt/oniis Jibuti), o( the lower lake, speak of that of 

 Lake Huron as entirely a difl'erent tish as regards its epicurean 

 qualities. 



" The flesh of the Xaniaycush," says Dr. Richardson, " is 

 rcildish or orange-coloured, being paler wlien out of season. 

 When in good condition, it yields much oil, and is very palling 

 to the appetite if simply boiled, but roasting renders it a very 

 pleasant article of diet. The Canailian voyagcurs are fond of 

 eating it in a frozen state, after scorching it for a second or two 

 over a i|uick tin', until tin- scales can be easily detached. I)ut 

 not continuing the aj)plication of the heat long enough to thaw 

 the interior. The stomach, when boiled, is a favourite mor>el 

 with the same people." 



,\lthoiigh I have seen this tish at almost every season of the 

 year, the llcsh of none has exceeded what I shouhl call a dull, 

 buflish flesh-colour, not approaching to what, on the most 

 liberal construction, could be termed red or orange colour. It 

 is in my opinion a coarse, bail fish on the table, at once rank 

 and vapid, if such a combination can be imagined, yet it is 



