management and watehing, by the following process: Wash it well in milk and water, and dry it perfectly with a cloth until there is not the least damp remaining; then dust ground pepper over every part. This is a good pre- servative against the fly. The flesh of a female deer, about four years old, is the sweetest and best of venison. FISH. When fresh, the eyes of fish are full ana bright, and the gills a fine clear red, the body stiff and the smell not unpleasant. Mackerel must be lately caught, or it is very indifferent fish, and the flavor and excellence of salmon depends entirely on its freshness. Lobsters, when freshly caught, have some muscular action in their claws which may be excited by pressing the eyes. The heaviest lobsters are the best. The male is thought to have the highest flavor, the flesh is firmer, and the shell has a brighter red, and is considered best during the Fall and Spring; it may be readily distinguished from the female, as the tail is narrower, and the two uppermost fins, within the tail, are stiff and hard; those of the female are soft, and the tail broader. The latter are prepared for sauces on account of their coral, and are preferred during the summer, especially in June and July. The head is used in garnishing, by twisting it off after the lobster has been boiled and become cold. Lobsters ranging from four pounds are most delicate. If crabs are fresh, the eyes are bright, the joints of the legs are stiff, and the inside has an agreeable smell. The heaviest are the best, the light ones being watery. Scallops are not much used; when fresh, the shell closes tight; hard-shell clams are also closed tight when fresh. Soft-shell clams are good only in.cold weather, and should be fresh. Oysters, if alive and healthy, close tight upon the knife. They are good from September to May. _In fresh-water fish, the same signs of freshness are good tests. Of course, it is impossible to name all the excellent varieties, as they differ with the locality. In the South is the shad, the sheep’s-head, the golden mullet and the Spanish mackerel, in the North-west the luscious brook trout, and the wonderful and choice tribes that people the inland lakes. Among the best of the fresh-water fish, sold generally in the markets of the interior, are the Lake Superior trout and white fish, and, coming from cold waters, they keep best of all fresh-water fish ; the latter is the best, most delicate, and has fewer bones, greatly resembling shad. The wall-eyed pike, bass and pickerel ‘of the inland lakes are also excellent fish, and are shipped, packed in ice, reaching market as fresh as when caught, and are sold at moderate prices, California salmon is also shipped in the same way, and is sold fresh in all cities, with fresh cod and other choice varieties from the Atlantic coast, but the long distance which they must be transported makes the price high. The cat-fish is the staple Mississippi River fish, and is cooked in various a ways. Lake Superior trout are the best fresh fish for baking. All ‘fish | which have been packed in ice should be cooked immediately after re- moyal, as they soon grow soft and lose their flavor. Stale fish must never be eaten. Fresh fish should be scaled and cleaned properly on a dry table, and not ina pan of water. As little water should be used as is compatible 426 | VEGRPABLES SOE Sr Cane with perfect cleanliness. When dressed, place near ice until needed, then remove and cook immediately. If frozen when brought from market, thaw in ice-cold water. Fresh cod, whiting, haddock, and shad are better for being salted the night before cooking them, and the muddy smell and taste of fresh-water fish is removed ia soaking, after cleanune in strong salt and water.

AI-modernized reading of the original text

management and watehing, by the following process: Wash it well in milk and water, and dry it perfectly with a cloth until there is not the least damp remaining; then dust ground pepper over every part. This is a good preservative against the fly. The flesh of a female deer, about four years old, is the sweetest and best of venison. FISH. When fresh, the eyes of fish are full and bright, and the gills a fine clear red, the body stiff and the smell not unpleasant. Mackerel must be lately caught, or it is very indifferent fish, and the flavor and excellence of salmon depends entirely on its freshness. Lobsters, when freshly caught, have some muscular action in their claws which may be excited by pressing the eyes. The heaviest lobsters are the best. The male is thought to have the highest flavor, the flesh is firmer, and the shell has a brighter red, and is considered best during the Fall and Spring; it may be readily distinguished from the female, as the tail is narrower, and the two uppermost fins, within the tail, are stiff and hard; those of the female are soft, and the tail broader. The latter are prepared for sauces on account of their coral, and are preferred during the summer, especially in June and July. The head is used in garnishing, by twisting it off after the lobster has been boiled and become cold. Lobsters ranging from four pounds are most delicate. If crabs are fresh, the eyes are bright, the joints of the legs are stiff, and the inside has an agreeable smell. The heaviest are the best, the light ones being watery. Scallops are not much used; when fresh, the shell closes tight; hard-shell clams are also closed tight when fresh. Soft-shell clams are good only in.cold weather, and should be fresh. Oysters, if alive and healthy, close tight upon the knife. They are good from September to May. _In fresh-water fish, the same signs of freshness are good tests. Of course, it is impossible to name all the excellent varieties, as they differ with the locality. In the South is the shad, the sheep’s-head, the golden mullet and the Spanish mackerel, in the North-west the luscious brook trout, and the wonderful and choice tribes that people the inland lakes. Among the best of the fresh-water fish, sold generally in the markets of the interior, are the Lake Superior trout and white fish, and, coming from cold waters, they keep best of all fresh-water fish ; the latter is the best, most delicate, and has fewer bones, greatly resembling shad. The wall-eyed pike, bass and pickerel ‘of the inland lakes are also excellent fish, and are shipped, packed in ice, reaching market as fresh as when caught, and are sold at moderate prices, California salmon is also shipped in the same way, and is sold fresh in all cities, with fresh cod and other choice varieties from the Atlantic coast, but the long distance which they must be transported makes the price high. The cat-fish is the staple Mississippi River fish, and is cooked in various a ways. Lake Superior trout are the best fresh fish for baking. All ‘fish | which have been packed in ice should be cooked immediately after remoyal, as they soon grow soft and lose their flavor. Stale fish must never be eaten. Fresh fish should be scaled and cleaned properly on a dry table, and not ina pan of water. As little water should be used as is compatible 426 | VEGRPABLES SOE Sr Cane with perfect cleanliness. When dressed, place near ice until needed, then remove and cook immediately. If frozen when brought from market, thaw in ice-cold water. Fresh cod, whiting, haddock, and shad are better for being salted the night before cooking them, and the muddy smell and taste of fresh-water fish is removed in soaking, after cleaning in strong salt and water.

Buckeye cookery