THE SALMON. 183 



ual loss, and eliciting naughty words from the not then 

 gentle fisherman. 



And now, kind reader mine, I have told you whither 

 to pass in pursuit of your sport ; I have told you, so far 

 as tell I can, how to rise, how to strike, how to kill, how 

 to land your fish. 



3STow I will tell you how to cook him eat him, 1 doubt 

 not, you can without my teaching. 



As soon as he is out of water stun him with a heavy 

 blow on the l\ead ; then with a sharp knife crimp him, 

 that is, gash him to the bone on both sides with a num- 

 ber of parallel transvere cuts, parallel to the line of the 

 gills, at about two inches asunder ; hold him up by the 

 tail and let him bleed ; cool him for ten minutes in the 

 coldest spring or running water you can find at hand ; 

 carry him to the pot in which your salt and water 

 nearly strong enough to bear an egg must be boiling 

 like mad ; in with him, and let him boil quantum suff. 

 Then serve him up, with no sauce save a few spoonsful 

 of the water in which he was cooked, and if you please, 

 the squeeze of a lemon, or, better yet, a lime but, " an 

 you love me, Hal," eschew the lobster sauce, and the 

 rich condiments, as Eeading, "Worcestershire or Soy, for 

 he is rich enough without, and they will but kill his 

 natural flavor, and undo his delicacy. 



And so adieu, and good luck to you ! Take my ad- 

 vice, and when night cometh you may boast that you 

 have fished well, and dined supremely. 



