Fish and Fishing 



available, and a refrigerator is only at service, 

 then lay the fish flat upon the ice, and cover them 

 over with clean paper, which will soon absorb moist- 

 ure and retain it. In an ice-house, with ample saw- 

 dust, trout may be kept for some time, even for 

 weeks, sweet and fresh. It is only safe for a few 

 days if the trout is kept in the refrigerator. With- 

 out the aid of ice, it should be wrapped in damp, 

 brown paper, or some woollen cloth, then placed in 

 cold, damp earth or wet, cold grass where the tem- 

 perature is as cold as possible. Be careful to have 

 the fish so well covered that air cannot penetrate. 

 In that condition it will keep forty-eight hours. I 

 . , have kei^t trout for two days covered 

 well with sawdust, then wrapped in 

 three layers of paper, all thoroughly damp, but 

 not wet, then laid in a little cold, running spring, 

 so that the water just ran by and touched the 

 paper. Such a place must be well shaded, with- 

 out the sun getting at it. Two and a half days 

 after, having travelled in hot cars fifty miles, they 

 were in fair condition. All fresh- water fish keep 

 longer and fresher if left entire, without being 

 slit. It is the greatest mistake to open them and 

 remove the gills, for immediately the head as well 

 as the inside begins to fester and rot. The skin is a 

 natural protection to the flesh, which, if left bare 

 and open to the atmosphere, soon turns blue and 

 soft. If the gills are well pressed down to exclude 

 the air, and the mouth kept closed, the fish 

 will keep much better than if the gills are cut 

 away. 



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