120 DAYS AMONG THE PIKE AND PERCH 



Perch are among the first flight of fresh-water fish for 

 the table ; the flesh is white and firm, the small bones so 

 numerous in chub and kindred fish being nothing like so 

 abundant in perch ; the scales should never be scraped off, 

 but cleaned, and fried with all their juices in them, and 

 served hot and crisp. A dish of good three-quarter-pound 

 river perch is a meal that I am very partial to, and never 

 neglect if by chance I happen to get a catch of them. 



