230 The stuffing of Fish. Chapt. xvn. 



ways so shelve, and yet the same result has taken place so 

 often with me, that I could not help observing it. When 

 considered without prejudice, it is more natural that the 

 fish should have this sense than that it should not. 



A convenient way of carrying fish is to cut a forked 

 twig, put it in at the gill, and bringing it out at the mouth, 

 let the fish slip down to the fork. Several can thus be 

 strung one above another. If the fish is too heavy to be 

 thus carried, tie a slip knot round the tail with a good 

 thick cord, pass it through the gill, out at the mouth, and 

 bringing it back, tie a knot with the cord between tail and 

 head so taughtened up, that they are brought nearly to- 

 gether. Carry by the cord. 



If you have a particularly fine fish or a new specimen, 

 and want to preserve it by stuffing, it is not a difficult 

 matter, but you must then be more careful about get- 

 ting it home uninjured. Having washed it clean outside, 

 commence by entirely covering both sides with a piece of 

 paper each, pasted on, and allowed to dry. The object 

 of this is to secure the fish from losing any scales in the 

 manipulation of skinning and stuffing. With a knife and 

 stout pair of scissors cut from the top of the gill — open- 1 

 ing down to the tail, keeping about half way between the 

 lateral line and the back. Arrived at the tail, or rather 

 within a quarter of an inch of it, cut down at right angles. 

 Turn down the flap thus made, and thoroughly clean out 

 the fish, not neglecting the head. Remove all the bones 

 except those of the head. Paint the inside freely with 

 arsenical soap. Stuff tightly but shapely with cotton, re- 



