222 FISHKS AND PISHJNa. 



who have done so, report that the fish caught there 

 must be cooked as soon as taken ; and from the 

 description given, I imagine that they contain too 

 much albumen in their composition, therefore im- 

 mersing them in boiling lard, or oil would be the best 

 means of converting them into wholesome food ; and 

 those fish that are usually boiled, the water should 

 be boiling when they are put in, with a good fire 

 under the kettle. (See observations on cooking fish.) 



Formerly, several gentlemen, some from London, 

 others from the neighbourhood, had boats on this 

 water for the purpose of angling ; and the resort of 

 company to it, was of great service to the village of 

 Dagenham. 



There is great depth of water close to the edge, 

 therefore anglers should be cautious not to go too near, 

 unless they are good swimmers ; an example of the 

 most providential escape of Mr. James Briscoe, of 

 Barking, is recorded in the "Morning Post,'* of Sep- 

 tember 27th, 1841. He was trolling for pike, and 

 hooked a large fish, which soon ran all the line off 

 his winch, and had not the fish taken a course paral- 

 lel with the shore of the Grulf he must have broken 

 the tackle. Mr. B. kept him in play, but unfortu- 

 nately getting too near the water, he fell in, where 

 the water was twenty feet deep, and not being able 

 to swim, he cried loudly for help, which attracted 



