2G0 ANIMAL FOOD KESOURCES OF DIFFERENT NATIONS. 



them to the agony of expatriation and a servitude more 

 terrible than death, finds the system in some Begree 

 recoil upon himself, becoming the slave of his own fears, 

 and thus living in perpetual dread of poison or assas- 

 sination. 



Here is a way of cooking a fish to make it taste excel- 

 lent, at least when you are camping out far-a-field, in. 

 some distant quarter : — 



" Take some nice clean clay and work it up a little,, 

 then, without either scaling or dressing, plaster your fish 

 all over with the clay, about an inch thick, and put him 

 right into the hot ashes. When 'tis done the clay and 

 scales will all peel off", and you'll have a dish that would 

 bring to life any starved man, if he hadn't been dead 

 more than a week. That's the ordinary way ; but if 

 -you want an extra touch, cut a hole in him, and stick 

 in a piece of salt pork, or bear's fat if come-at-able, and 

 a few beech nuts or the' meat of walnuts, or butter nuts, 

 and you'd think you were eating a water angel." * 



The fish culturists, when in session at the Centennial 

 Exposition, in 1876, treated themselves, during their stay 

 in Philadelphia, to a fish dinner, which was certainly ex- 

 traordinary and unique in its way. The bill of fare em- 

 braced fifty-eight different kinds of fish, and in its en- 

 tirety is much too long for publication here. Some of the- 

 delicacies, however, were remarkable. Under the head 

 of hors d'ceuvres f raids (the menu, by the way, was organised, 

 with the utmost elaboration) were Norwegian pollack 

 fish, Portuguese conger eel, and Spanish conger eel, witk 

 tomatoes, Turkish botargo or mullet roe, Japanese shaki 

 or dried salmon, cray-fish from the Cape of Good Hope,. 

 French tunny fish, Chinese white and black shark fins,, 

 Alaska oulachans, Portuguese sword-fish and squid, 

 Russian caviare, Chinese dried fish-maws, and, most- 

 astonishing of all, " desiccated octopus eggs." Noted 

 scientists were honoured by having their names applied 

 to the various sauces. Thus there wasi filet of English soles 



* Mayo's Kaloolah. 



