THE HERRING FAMILY. 171 



would bring a price, and then, after furnishing them to the 

 people of the immediate neighborhood without charge, lifted 

 his net and allowed the remainder of the imprisoned fish to 

 escape. 



The Herring will occasionally take a bait, and on a sun- 

 shiny day in May, when the wind is from the south, will jump 

 at a piece of red flannel tied to a hook. An old Scotch 

 merchq,nt of New York — a superannuated Trout-fisher — some 

 years back was in the habit of fishing for them with a fly, 

 from the decks of vessels in the East Eiver. 



THE SHAD. 



Alosa proBstabilus: De Kat. 



The Shad is held in greater estimation by the epicure than 

 by the angler. When properly in season, it is considered by 

 many the most delicious fish that can be eaten. Fresh 

 Salmon, or a Spanish Mackerel, or a Pompano may possibly 

 equal it ; but who can forget the delicate flavor and juicy 

 sweetness of a fresh Shad, broiled or " planked ;" hot from 

 the fire, opened, salted and peppered, and spread lightly with 

 fresh May butter. 



There is one peculiarity of the Shad, which some of its 

 advocates of our city claim for it, which is, that the longer it 

 remains in fresh water up to the time of spawning, the fatter 

 and more juicy it becomes. This is seemingly paradoxical, 

 as the Shad is never found in fresh water with any food in its 

 stomach or intestines. What then does it feed on ; or how does 

 it grow fatter as it gets towards its place of spawning? Is the 

 theory, or more properly the hypothesis, that it "lives by 

 suction," correct? That is, that it retains animalcula and 



