GRAYLING RIVERS. 12,9 



Just a word or two more — " Is the grayling an eatable 

 fish?" 



In reply to that query I would express the personal 

 opinion that he is to be preferred to most descriptions of 

 trout. He is never guilty of even a suspicion of mud, and 

 he is in season when trout are not. The treatment given- 

 to the trout on the kitchen table and fire should be meted 

 out to the grayling ; therefore no more need be said. Save 

 perhaps this : — are we not too much in the habit of spoiling 

 the speckled beauty with fancy cooking, and unnecessary 

 sauces ? They held very sensible notions on this topic so- 

 far back as 165 1, when Thomas Barker advised : — 



" For mark well, good brother, what now I do say. 

 Sauce made of ancho-vies is an excellent way. 

 With oysters, and lemon, clove, nutmeg, and mace, 

 When the brave spotted trout hath been boyled apace. 

 With many sweet herbs." 



