114 



is given. The fisherman's palates, from custom perhaps, 

 relishing them best in a very heated and not overdone 

 state. Not so at home, servants usually enjoy their's cold^ 

 and why not their master's? The abundant reasons exist- 

 ing for these proper omissions and customs, are very obvi- 

 ous to the understanding, and too manifest on experiment, 

 to need explanation or windy argument. The substantial 

 proof is however to be discovered in the comfortable ex- 

 periment. 



It is not expected by these remarks to prevail on our do- 

 mestic cooks, to imitate the many extraordinary innovations 

 of self taught unprofessional gentlemen, catering for their 

 oivn taste and enjoyment. This is not all, the fish are 

 fried in the best butter of the market, to a brown color, 

 and never shapelessly broken by turning; but in regular- 

 ly laid rows and adhering to each other, and not to the pan, 

 are dexterously tossed in the same compact form, with 

 great ease, after a little practice, to the surprise and ad- 

 miration of spectators. 



Again, drawn or melted butter is made in perfect puri- 

 ty, without any of the usual additions of flour and water 

 forming an unpalatable compound of liquid, batter and 

 oil. The pound is reduced in a vessel by gradual 

 heat and slow turning, and retains its original taste and 

 color, without being transmuted to oil. However accord- 

 ing to the old proverb ^'every one to his taste, ^-c. Use re- 

 conciles us to abuse. This is not considered as a depart- 

 ure from ordinary economical practices at the Castle, 

 though it might be deemed so in a private family. 



