xii CONTENTS. 



PART VI. 



SOUTHERN FISHES, AND HOW ANGLED FOR. 



CHAPTER I. Page 



Florida Fishes and Fishing 445 



Section CHAPTER II. 



I. Spot-tail Bass 450 



II. The Red Snapper, 453 ; long-barred Mullet, 454 ; the Kingfish, 455 ; 



cross-barred Mullet 456 



III. The Grouper, 456 ; the Red Drum 458 



CHAPTER III. 



I. The Pompano, 460; the Crocus 461 



II. The Cavallo, 462 ; Lafayette: the Spot 463 



III. The Virginia Hogfish, 465; the Shadine, 466; the Silver, or Gray 



Mullet, 466; the Black Mullet 467 



CHAPTER IV. 



FRESH-WATER FISHES OF THE SOUTH. 



I. White Perch of Mississippi, 468; Southern Chub, or Trout 469 



II. Chub-Robin, 470 ; the Bream 472 



III. The Channel Catfish.. . . . 474 



PART VII. 



MISCELLANEOUS FISHES, AND HOW TO TAKE THEM. 

 CHAPTER I. 



MISCELLANEOUS FISHES. 



I. Lake Trouts The Togue, 479; the Siscowet 481 



II. The California Salmon 483 



III. The Grayling 485 



CHAPTER II. . 

 I. The Red Bass of Canada, 490 ; Otsego Lake Bass, 491 ; Genesee 



River Mullet, or Red Horse, 492 ; the Horned Dace 493 



II. The Whiting-Whiting of Newport, Rhode Island, 494; the Ling, 



495 ; Gurnard 7. .495 



APPENDIX. 



Cookery adapted to the Resources of Sportsmen in the Wilderness or on 

 the Wave, 497; General Rules for Cooking, 512; Compounding 

 Fancy Drinks, 514 ; General Remarks, 516 ; Noteworthy Items, 

 517; American Game-laws, 521 ; a Word in Conclusion 532 



