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1. Choice of Articles of Food.

Nothing is more important in the affairs of housekeeping than the
choice of wholesome food. Apropos to this is an amusing conundrum
which is as follows:--"A man went to market and bought _two_ fish.
When he reached home he found they were the same as when he had bought
them; yet there were _three!_ How was this?" The answer is--"He bought
two mackerel, and one _smelt!_" Those who envy him his bargain need
not care about the following rules; but to others they will be
valuable:


2. Mackerel

must be perfectly fresh, or it is a very indifferent fish; it will
neither bear carriage, nor being kept many hours out of the water. The
firmness of the flesh and the clearness of the eyes must be the
criteria of fresh mackerel, as they are of all other fish.


3. Turbot, and all flat white fish,

are rigid and firm when fresh; the under side should be of a rich
cream colour. When out of season, or too long kept, this becomes a
bluish white, and the flesh soft and flaccid. A clear bright eye in
any fish is also a mark of its being fresh and good.