THE ANGLER'S GUIDE. 2B 



them, putting them as you do them again into 

 a pile. . That being done, get a pan of water 

 and wash them in it, taking them one by one 

 from the board, and as you wash them put 

 them into a cullender to drain. Be particular 

 in this respect, for if they be all tumbled into 

 the water together, and are in it only a few 

 minutes, they will all be spoiled; and this is 

 the case with all fresh- water fish. As soon as 

 they are all washed and in the cullender, take a 

 cloth and wipe them, one by one, as dry as 

 possible, and put them into a dish, in which, 

 dredge them well with flour, and they will then 

 be ready for cooking. Take the insides and 

 scales from the board and throw them in the 

 dust bin, wash your board clean and throw 

 away your water, and your kitchen will be as 

 clean as before you commenced tne operation. 

 We are aware that some may feel disposed to 

 smile at this piece of domestic advice, but we 

 are convinced of its utility in many cases, and 

 any angler can refer his servant to the book, 

 or give her the lesson in five minutes. And 

 we are quite sure that if these instructions be 

 acted upon, this line of conduct will be found 

 superior to any other that can be adopted. 

 We know by experience, that it is next to 



