318 PRESERVING TROUT. 



boat, and it will not be the fault of the professeur de 

 cuisine, if it is not of first-rate excellence. 



A salmon thus killed, crimped, and cooked, within 

 a mile or two of his native stream, and within an hour 

 or two of his roaming its crystal deeps, is a very dif- 

 ferent fish indeed to those oily, half-decomposed, flabby 

 remains that find their way into our inland towns ; 

 which in addition to the shaking received in the transit, 

 have yet to undergo the farther ceremony of lying in 

 state at the fishmonger's window. 



PRESERVING TROUT. 



I have frequently been quite at a loss how to dis- 

 pose of quantities of fine surplus trout taken at a 

 successful fishing, but it is said that " experience 

 makes fools wise/' and I ultimately hit upon a plan of 

 preserving the whole, so that I could send them any 

 distance, or use them myself at home. No doubt some 

 philanthropic individuals may say, that it would be a 

 more Christian act to present them as gifts to our poor 

 neighbours, yet it requires a more than ordinary de- 

 velopment of the organ of benevolence to induce a 

 sportsman to part with what may be received with 

 perhaps- doubtful thanks, and which has been labori- 

 ously and gloriously won. I say by all means eat them 

 yourself, good fellow, or, if you are a country gentle- 

 man, dispense them among those famous tenants who 

 don't bother you for repairs. 



To enable the angler then to do this, I have con- 



