278 FISH CULTtTEBT. 



With regard to fish-soups, these are not generally 

 in favour in this country, for the reason that they 

 are not generally known. If they were, there can he 

 no question that careful people would prefer mate- 

 rials which cost but a tithe of the price of those they 

 at present employ, and contain, at least, as much if 

 not more nourishment, and which are also to' the full 

 as pleasant to the palate ; whUe it must always be 

 borne in mind that the increased use of the one 

 would tend to cheapen the other, and bring it more 

 readily within reach. 



There is another way of preparing fish common in 

 Norway, whereby the worst and most bony of fish 

 may be made excellent food of The flesh of the fish 

 is partially boiled and then taken from the bones, 

 and the whole compressed, with some few common 

 herbs and spices, into a cake, whioh is .baked, ,and is 

 by no means to be despised. 



We have a vast variety of most admirable fish in- 

 cluded in our Pauna, and it is doubtful if any country 

 in the world can equal us in this respect. We have, 

 waters unlimited in extent, both salt and fresh: 

 rivers by thousands and thousands of mUes, and 

 lakes, ponds, canals, and other waters, even unto 

 hundreds of thousands of acres ; and a great question 

 is now beginning to dawn upon the minds of the 



