FISHING FOR "BULL- 

 HEADS" 



THE bull-pout or horned pout, also 

 called the "bull-head," is a meek 

 and lowly fish, with a voracious ap- 

 petite for anything which he can cover with 

 his ample spread of jaws. He rarely goes 

 over a pound in weight, but he is both willing 

 and anxious to endeavor to gulp down a piece 

 of bait six inches square. In some parts of 

 the country they call him the " mud-cat." He 

 is the most serious-looking fish in these United 

 States. And although not heralded afar, as 

 the brook-trout and the salmon are, as a food- 

 fish he is one of the most delicious of the 

 fresh-water tribes. He has a tough and 

 leathery skin, which should be removed be- 

 fore he is cooked, and there are two ways of 

 preparing him for the table. The first way 

 is to fry him, with thin strips of bacon to 

 lend that delicate, poetical flavor of the pig 

 to the dish. The second way is to smoke 

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