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name ;* the whole tribe of eels with their abounding fatty 

 constituents ; and the sturgeon with a flesh approaching in 

 quality nearer than any other fish to that of meat ; 

 besides all the fresh-water fish, such as pike, tench, 

 perch, &c., of which the supply is, by comparison with 

 sea fish, limited ; following on which there is still a large 

 number of minor fish which it would be tedious to parti- 

 cularise. I feel certain that the result of the interest and 

 inquiry aroused by this Exhibition, together with the 

 opening of new fish-markets, will make us all more fami- 

 liar with many yet untried and valuable products of our 

 shores, and especially with the richer and better stores 

 which populate the "deep sea," a region which may be 



* A more explicit statement is now necessary than that made in the 

 first edition, where a slight allusion, in two lines, respecting the value 

 of conger as a basis for turtle soup, produced a lengthened, energetic, 

 and amusing discussion of the whole turtle question in the daily press. 



The facts of the case may thus be summed up : 



First : Turtle soup may be made entirely from imported " live 

 turtle ; " the " Calipash " and " Calipee " forming the garnish of the 

 soup, and the inferior parts of the animal being solely employed to 

 make the stock or basis. 



Secondly : The " live turtle " may furnish the " Calipash " and 

 " Calipee," as in the first method, and the stock may be made of beef 

 and veal, with or without some use of the inferior parts of the turtle. 

 Thus it is the custom at a well-known London club, and I believe in 

 other large kitchens, to use 20 Ibs. of meat to a 5o-lb. turtle. 



Thirdly : The " live turtle " may form " Calipash " and " Calipee " 

 as before, and the stock may be made of fish instead of meat, which is 

 perhaps the most perfect form of all, and that which was originally 

 so described in the text. No better fish than the Conger could be 

 supplied ; few, indeed, are so well adapted for the purpose. 



Fourthly : The imported " dried turtle," which is now very largely 

 used, almost invariably forms the garnish to a veal and beef stock, 

 as recommended in the printed forms supplied by those who sell it. 

 It might be advantageously combined with the conger or other fish 

 stock, as in the preceding class. 



