372 AMERICAN ANGLER'S BOOK, 



tite. A moderate assortment of such things might include 

 vinegar, Worcestershire sauce, salad-oil, essence of coffee or 

 " cafieine," solidified milk, a small quantity of desiccated meats 

 and vegetables for soup and pottage, and a box of claret, if 

 it can be carried, for, as I have before remarked, there is no 

 beverage like it with fresh fish. 



The stores that go to make the real staff of life are pork, 

 ship-bread, potatoes, onions, beans, salt, pepper, butter, tea, 

 sugar, &c. It may be asked. Why such a profusion ? or it 

 might be said that fresh Salmon is good enough ; and so it 

 is ; but one becomes satiated with it after a while, and longs 

 for some of the common things he ate at home. The canoe- 

 men will not forget their tobacco, and should be sure to have 

 a pound or two of rosin to patch and stop up the cracks in 

 their canoe. 



Cooking Salmon. — On the river there is a variety of ways 

 of cooking or preparing Salmon for the table. The following 

 are a few simple receipts : — 



To boil Salmon. — Have a suf6.cient quantity, but not too 

 much water, boiling briskly with a good handful of salt in 

 it. Cut off a piece of fish of suitable size, notch it to the 

 bone, put it into the pot, cover it up close, and give it from 

 ten to twenty minutes, according to its size. Serve it up hot, 

 with some of the liquor left after boiling. 



To broil Salmon. — Cut steaks across the fish, or, if length- 

 wise, let the pieces include some of the fat glutinous portions 

 of the belly ; lay them between the folds of the wire fish- 

 broiler; turn it often, and be careful not to overdo them. 

 When served up, the dish should be placed on a flat hot 

 stone, and your plate also, if you prefer ; butter the fish well 

 while hot, and season it to your liking. 



Gold Salm^on. — Put aside part of the fish boiled for dinner, 

 and eat it cold for supper ; it is extremely delicate. 



