ANOTHER BREAKFAST Derticacy. 291 
smallest kinds of pan-fishes, This is a broiler as truly as is a 
shad or a Spanish mackerel. 
Though an abdominal, it does not belong to the genus Sal- 
mo any more than does the smelt, which some ichthyologists 
classify with that genus, though the smelt spawns in spring, 
and the whitefish late in summer or early in autumn. 
Whitefish are taken with nets and placed in fish-pounds in 
the fall, confined by water-fencing with nets or stone, whence 
they are taken with large scap-nets and sent to market. The 
new process of dry-freezing is being resorted to at the West, 
so as to enable the netters to take them in the season when 
they are best for the table, and preserve them in a certain 
stage of refrigeration until it is thought desirable to market 
them. This is the preferable method, because, when confined 
in pounds, closely packed, many of them get frozen, being 
thus rendered unmarketable by reason of their slow death. 
In the winter of 1868 there were 500 lost from one pound 
near Detroit by freezimg. The pound system should be abol- 
ished by law. 
“The fisher stakes his net and weir 
The persecuted shoals to snare ; 
The seiner runs his seines around, 
Where’er their shining scales abound ; 
Then, dragging to the neighboring shore, 
The white sands strew with ample store ; 
Yet, spite of foe, and net, and seine, 
Unnumbered myriads yet remain.”—Isaac M‘LELbAaN. 
THE LAKE UERRING. 
The herring belongs to the Chwpetde family of fishes, and 
is the fifth and last division of the “A/alacopterygiens abdomi- 
naux,” being the supposed link between the Gadide and the 
Salmonide, without second dorsal or adipose fin. The lake 
herring is quite similar to that of the salt waters, subsisting 
chiefly on animaleule. Its back is dark gray with a greenish 
tinge, white sides and abdomen, and covered with large sil- 
very scales. It is from nine to twelve inches in length, and 
when fresh is a good broiler; but the world knows that it is 
