HABITS AND HAUNTS. 139 



these varieties I have seen and compared within the last month, 

 recently taken on Lake Erie, and I am informed that the colour 

 and flavour of the fish is affected, as might be expected, by the 

 same circumstances which produce the difference of external 

 colouring, the brighter fish having the redder flesh and the 

 higher and more delicate flavour. 



In the deep cold waters of Lake Huron, all the fish are infi- 

 nitely superior, both in firmness and flavour, to those of the 

 comparatively shallow and muddy waters of Lake Erie, so much 

 so, that those who have been accustomed all their lives to the 

 White-Fish [Coregonus Albus), of the lower lake, speak of that of 

 Lake Huron as entirely a different fish as regards its epicurean 

 qualities. 



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

 reddish or orange-coloured, being paler when 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 Canadian voyageurs are fond of 

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

 over a quick fire, until the scales can be easily detached, but 

 not continuing the application of the heat long enough to thaw 

 the interior. The stomach, when boiled, is a favourite morsel 

 with the same people." 



Although I have seen this fish at almost every season of the 

 year, the flesh of none has exceeded what I should call a dull, 

 bufiish 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, bad fish on the table, at once rank 

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



