108 RECIPE FOR POTTING FISH. 



tion and increase your thirst after knowledge, 

 that many persons appear to have taken very 

 great pains to arrive at a true knowledge of their 

 " birth, parentage, and education," while all that 

 has been promulgated amounts to "an opining" 

 only, that they are " this" or " that." I am 

 sorry to say the secrets of the deep waters are 

 but little known to us ; and therein lies an open 

 field for honours yet unplucked ; for experiment 

 and investigation, laborious, curious, and most 

 interesting : for wonderment, perplexity, and 

 delight ; which, I fear to add, can but the more 

 and more convince us that we are only " lords 

 in the creation," and not " of" it. When you 

 have learnt to catch a few, we will talk more 

 about them. But come, taste my potted fish, 

 the produce of yesterday's catch. 



Herb. Most excellent and palatable. Of 

 what does it consist, and how is it made/ 



Theoph. I have the recipe here in my pocket- 

 book, and, as I hardly carry these things in my 

 memory, I will read it to you, 



Recipe for Potting Trout, Par, Char, and all 

 kinds of small fish. 



Open your fish, and without washing, rub them 

 clean with dry cloths ; cut off heads, tails, and 

 fins; lay them in a small baking-dish, having 



