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well, and drawn without cutting, and then being stuffed with any herb stuffing, baked separately and slowly; or they may be gashed across on each side,. dried in a cloth, and rubbed with catmeal, and fried in- plenty offat; or they may be simply boiled, and served With parsley and butter—the best way to make parsley and butter, when flavor is the object, is to place the parsley in a plate in the oven over night, and let it perfectly dry, when it will rub‘ into powder, and look, as it retains its green color, very little inferior to cliopped'parsley, which ulWays loses by the operation; or they may be boiled in- weak vinegar, and when done, drained and resup- plied with strong spiced vinegar, and eaten cold.

The Salmon Trout, is a silver sea trout, and is caught in salt water, and repays any trouble in ob- taining them. It arrives in June, and in a few weeks . becomes too dispersed to warrant salt water search.

The Salmon is here in Scotch perfection, and when the trade in this fish, established by Cairns, attains its full developement, Prince Edward Island Salmon will be enquired for far and near. It has already been sent to distant countries in- tins, and obtained its well—deserved meed of praise.

The Smelt belongs to the Salmon family, and can be obtained all the year round in small quantities, but when it arrives “ in schools," just as the ice leaves, the great river arteries are so full that some- times the small streamlets and brook heads are choked up with them, and become, not the delicious rarity ofa Londoner’s table, but the abundant sup- ply of the lslander’s manure heap. “ \Vanton waste makes woeful want,” and some day this splen- did little fish, will show itself profitable in the pre- served-fish markets of the world, and people now ignorant ofthe great value of this wholesale gift of Providence, will wonder that Ihey never tried so self-evident a medlum of wealth, so important a branch ofindustry, and so costless a success.

The Angecillidaa, or Eel family, have their repret ,_sentatives in abundance in those waters, and com( prise the common Eel, the Sea Eel, the Rock Eel,