are generally used for it. It is very good made of carp.




FISH.


REMARKS.

In choosing fresh fish, select only those that are thick and firm,
with bright scales and stiff fins; the gills a very lively red,
and the eyes full and prominent. In the summer, as soon as they
are brought home, clean them, and put them in ice till you are
ready to cook them; and even then do not attempt to keep a fresh
fish till next day. Mackerel cannot be cooked too soon, as they
spoil more readily than any other fish.

Oysters in the shell may be kept from a week to a fortnight, by
the following process. Cover them with water, and wash them clean
with a birch broom. Then lay them with the deep or concave part of
the shell undermost, and sprinkle each of them well with salt and
Indian meal. Fill up the tub with cold water. Repeat this every
day; first pouring off the liquid of the day before.

The tub must stand all the time in a cool cellar, and be covered
well with an old blanket, carpeting, or something of the sort.

If carefully attended to, oysters kept in this manner will not
only live but fatten.