spots, instead of the dark lines on the sides. They are in season from
June to October, and generally bring a high price.


Eels.

These are sold skinned; are always in season, but best from April to
November.


Lobsters.

This shell-fish is in the market all the year, but is best in May and
June. If the tail, when straightened, springs back into position, it
indicates that the fish is fresh. The time of boiling live lobsters
depends upon the size. If boiled too much they will be tough and dry.
They are generally boiled by the fishermen. This is certainly the best
plan, as these people know from practice, just how long to cook them.
Besides, as the lobsters must be alive when put into the pot, they are
ugly things to handle. The medium-sized are the tenderest and
sweetest. A good one will be heavy for its size. In the parts of the
country where fresh lobsters cannot be obtained, the canned will be
found convenient for making salads, soups, stews, etc.


Hard-Shell Crabs.

These are in the market all the year. They are sold alive and, also,
like the lobster, boiled. Near the coast of the Southern and Middle
States they are plenty and cheap, but in the interior and in the