158 I GO A-FISHIXG. 



the trout with red meat is esteemed superior in flavor. 

 But this is not an invariable rule. My own taste places 

 as generally the finest flavored trout I know of those 

 which are taken in Profile Lake in New Hampshire, and 

 which have red meat, but I have often found them fully 

 equaled by the small trout from the Pemigewasset River, 

 which runs out of the lake, and whose flesh is always 

 white. These trout are, however, better in flavor in rainy 

 seasons, when the river is high, and inferior when the 

 streams run low. The flavor of trout of the Connecticut 

 shore coming up from the salt water is uniformly fine, 

 and I think as a general rule superior to the Long Isl- 

 and trout. The latter are sometimes woody even after a 

 run in the bay. In fact, the flavor depends chiefly on the 

 food, and somewhat on the freedom of exercise which the 

 fish enjoys. 



There was a stream not far from New London which 

 in former years I was accustomed to fish with great suc- 

 cess. It ran through a variety of country, rising far back 

 among the hills and wandering, now in a deep swampy 

 forest, now losing itself in a diffuse course over acres of 

 marsh, and now dashing down a rocky hill, into a field of 

 hard turf, through which it flows under high, bare banks, 

 and now again descending a ravine, from rock to rock, 

 and basin to basin, till it reaches the pool at the bottom 

 of the hill, which is also the head of tide-water, in an arm 

 of the sea that puts up thus far. I might add, that it is 

 crossed by a railroad bridge before it reaches the salt 

 Avater, from which many thousand eyes have looked down 

 on the stream, without knowing what treasures to the 

 fisherman lay below its surface. 



In point of fact, it was in that way that I discovered 

 the stream. I had crossed it two or three times, and each 



