Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1878-08-02
Fish for Aumnier Eating.


The Tremendous sarcasm OF Mark Twain,
in his reply TO correspondent who asked If
were true that Ash is the best brain food. to
the effect that this is @ Sci eutihc furt and adj
ysiug him TO begin at once OLA whale mot
one Of the biggest kind bat just fair ncdi-
um-sized whale" has bocbm, familiar TO all.
4 veteran classical professor whose opinion
Ou this point we once asked snort,d con-
temptuously ut II. There is phosphorus in
the brain and also in the fish. said he, "ergo
fish as food must make brain. Very good.
The grass. at certain times, is rich in phos-
uhorls The cows cat much grass There
fore they must be Very hrniny. II is strange
that some OK las not been appoiht'd to a
0uad scientific prof,s-orship.'
But Whatever may he the direct influence
ON the brain, Of fish as food, There can br no
doubt Of its excellent effect on the trained
palate and on the discriminating stomach.
Nice fish. properly cooked, always rehahts. 1t
is easily digested 1t is very nutritious and
quite harmless. This meets about all the re-
duiromcnts Of good food. Anything that
makes good blood and healthy tissue, and
that is readily assiinilated TO meet tn wastes
and the wants Of the differ, ut parts Of the sys-
TEN. viii give the brain its full share.
ANY one who has taken sp,cki'd trout
from the spit within an hour from the time
when it came flashing from the water, or
who has eaten sea fish on buurd the boat on
the same day they were caught knows how
difficult. nay impossible. it j, to got perfectly
fresh fish in any distant market. even cod
and The crmEunest fish sufer loss in this
way. though the free use now made Of ice and
refrigerators keeps them sweet and mode iaia-
ly firm for several days. It is an excellent
thing to know your fish-man" when you buy
ut this time of year for unless you have
good grounds for faith in him you must your
self look st the fish's eye for signs Of age
aud feel if the flesh is firm and not Ghrtl.ss.
or you may have poor mess In supplying
yourtaDle, provide variety from one We, X to
another so as not TO weary Of fish diet.
And this brings mp the matter OF >alt aud
canned fish. W. confess to finding li;i, sat
isfaction in the canned salmon, that 3, .ol1
for its "freshnos~" The most that ,au br
said Of it is that il is good when one can't ct
either fresh Lgh! or well picked fish The
different kind. Of boned fish are very convon-
icutanduicci if cooked without too nuchrrgard
to economy We confess to q Partially for a
really good salt fish, judged on il, own lu,r-
its, experimentally, regardless Of the brand.
Frtshened from twelve to twenty four hours.
as required, nicely broilod, and served hot,
we do not know Of any more app,tiliug dish
| for breakfast or supper. But there are fish
! and fish - and the most delicate. tender and
ne-hayorcd salt fish We know Of are the
Labrador Salmon Trout. by tn, We do not
mean young salmon. nor lake trout. nor any
! other Of the huuy tribe that arr sometimes
/ sold under this name but the -!ly,ry sided.
bright-spo,ted, pink fesh,d paiu,y trout Of
| our northern SEA- waters. the Lnud>omc,t Of
all salt water fish. They are fit for an ,picure,
! and have been. IN favorable seasons sold at
| prices which put them within the reach OF
! all.
L.. To-