Sea - Trout Fishing. 



525 



GETTING READY FOR BREAKFAST. 



Coarse salt and barrels always make part of the cha/oupcs freight, 

 and the trout not eaten are packed and carried to Tadousac, as an 

 important and welcome addition to the winter's stores for these poor 

 fellows' families. When a larger trout than usual is netted, he is 

 greeted with the cry, "C'est bon pour le ban'/." The return from 

 the chase must be so timed that the rapids may be passed before 

 dark. Immediately on landing, every fish caught is faithfully 

 weighed (none being small enough to reject) and entered on the 

 score. Usually, dinner is at six, the morning's carte being varied 

 only with one of three or four kinds of preserved soup, baked or 

 fried potatoes, boiled rice, sherry and Bordeaux, cheese, raisins, 

 coffee, and a chasse. If you ask the best way of cooking the fish — 

 those over two pounds weight deserve the pot ; the flavor and juices 

 of smaller ones above a pound will be kept unwasted by roasting 

 them under the coals; and as to those below a pound, since in this 

 region not St. Anthony, but probably St. Lawrence, is their patron, 

 let them follow his fate and grill on the gridiron Non< are small 

 enough to spoil by frying; but our cordon, with a little superintend 

 ence, is quite equal to a stew in claret. After dinner, the plateau is 

 large enough for a quarter-deck promenade of thirty steps to and 

 fro, till, finishing the second cigar, you look up about nine to see the 



