Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1896-03-12
FOR LENT
There is more than one reason why W

There is more than one reason Why We
should abstain from meat In Lent, the
churches which observe Lent only demand
abstinence from meat on two days Of the
week; and even a semi-invalid would be
benefited by 8 chance Of diet twice in seven
days. The second reason the churchgoer's
conscience will supply. and, thirdly" Lent
was Instituted TO discipline and benefit the
body as we'll the soul. Coming, as it
does, in the spring, wheI light food is al
ways recommended. a Lenten fast Is an
e.-ceileut idea.
Fish Is the next object for our consider
c,i~n. and there is perhaps no more useful
sT'icle e focd. for, unlike many others. it
can be utilized il almost every course,
sweets excepted bien entendu. Delicious
soups. dainty hors d'oeuvre, excellent re-
leVes. co,6 ard hot entrees. important dish
es OF all kinds. and savouries without num-
90 can be produced by its help besides
which i is invaluable for Quenelies, fare or
stafiags: ard whether it be fresh. sailed,
smoked or picked, it IS both nourishing
md welcome al our table. Obviously, too,
i ray by some be considered as more gen.
orally useful even than meat, as it is per
~itted on fast as we'll as feast days, and
rot objected to by some vegetarians.
A. concerns the choice Of fish, there is
much ~ bS Salu OIL WHICH the average
housewife may be ignorant; the question
If freshness. for instance, is an all-im-
portant one. indeed, a disregard Of the same
7ften leads TO disastrous results in the way
NJ serious indisposition; then, again, it
must not be eaten cut Of season, even
though it may be on sale and very appe-
thing in appearance. In choosing fish the
principal points to be observed are these
The eyes and scales should be clear and
bright, the inside of the sills Of bright or
vivid red, and the fish itself must be firm
to the touch; pale gills and a fiabby body
are to be avoided like poison. With one or
two exceptions in the case Of larger kinds,
very little time should be allowed to elapse
between killing and cooking whereas in
some instances (as with cells, trout, ETC.,
they must be purchased alive in order to be
N proper condition. The following list,
which it is hardly possible to give here in
the most exhaustive manner, will be, at
any rate, some guide to our readers as to
the season at which the principal kinds of
fish are at their best:
Barbel, from October to January: bass
April 10 August; Dream, September to Feb
ruary; brill, September to March carp, ex-
cept during its close time (Which Is April
and May), is eaten more or less all the
year round, but the best time is from Oc-
tober to March; cod, October to April; dace.
October to February: dory almost all the
year round. but principally from March to
the New Year; cells, except in June and
July, are very edible at any time but are
in their prime from October to April; CUR
net, September to February; herring, April
to December; mackerel May to August.
though this fish may be obtained during the
colder months. it should be chosen with
care; 1t should be bright, and have a silver
hue; when it is red about the head 1t is not
In good condition. Pike, October to Feb
ruary, but is also to be had from the be-
ginning OF August. Salmon, from February
to August. The close time is from Septem-
Der to February. Skate is in season from
October to April. Smeit, October to April
sole is edible at almost any time of the
year. but the best time is from June to
February; sturgeon, from September to
March; trout, where it is obtainabe Is not
to be eaten in April or May; the best month
is August; turbot may be had during the
larger part Of the year; it is excellent from
October to March, and hardly obtainable
in June; whitehall, March to August; whit
ing, from September to March at is best,
but to be had nearly all the year round.
Oysters, as every one knows by the popular
saying, are not to be eaten during the
months in which there is no ''r''; in buying
them, it Is we'll not to be anxious for great
economy, ESPECIALLY since certain diseases
have been said to result from the poor con-
dition of iris sheilfsh. Grabs are good
from May to August. Lobster is in season
from February to October, and mussels
from September to March. -'-sr-@.