GRAYLING RIVERS. 139 



Just a word or two more " Is the grayling an eatable 

 fish?" 



In reply to that query I would express the personal 

 opinion that he is to be preferred to most descriptions of 

 trout. He is never guilty of even a suspicion of mud, and 

 he is in season when trout are not. The treatment given, 

 to the trout on the kitchen table and fire should be meted 

 out to the grayling ; therefore no more need be said. Save 

 perhaps this : are we not too much in the habit of spoiling 

 the speckled beauty with fancy cooking, and unnecessary 

 sauces ? They held very sensible notions on this topic so- 

 far back as 1651, when Thomas Barker advised : 



" For mark well, good brother, what now I do say, 

 Sauce made of anchovies is an excellent way, 

 With oysters, and lemon, clove, nutmeg, and mace. 

 When the brave spotted trout hath been boyled apace, 

 With many sweet herbs." 



