Apríl.

The SCAD or HORSE MACKAREL first appears at the end of this month. It becomes common in summer and continues to be taken through the autumn on to the end of September, though the numbers are generally small at all times. The TURBOT and the BRILL are now with roe and milt, and are accounted best as food at this season, though excellent at most others.

May.

The ATHERINE, SMELT or MELET is in roe, and is considered to be best as food now, and in June. WRASSES or ROCK-FISHES of all kinds are in season now, and through the summer. SALMONS, as they wander off the mouths of our rivers are occasionally taken thus early, though Midsummer is the more usual period of the early fishery. PEALS are on their passage up the rivers and are now first seasonable; many are caught in bays and harbours as they linger in the brackish water prior to their ascent. The Angler and FlyFisher essay their skill on the TROUT streams, Trouts at this time getting active; many enthusiasts, however, choose to go forth in April.

"Beneath a willow long forsook,

The fisher seeks his customed nook ;
And bursting thro' the crackling sedge
That crowns the current's cavern'd edge,
He startles from the bordering wood
The bashful wild-duck's early brood."

The sportsman should desist from Trout fishing by October as the species then spawns; indeed it would be wise to desist in September.

June.

This month is the commencement of general summer operations; previously to this, the generality of fishes have been either poor in flesh, or, too far retired into the depths of the sea to be available to the skill of the fisherman. FLUKES (young Flounders) now enter the mouths of rivers in great numbers, SOLES and nearly all the tribe of FLATFISH, are now in good condition, remaining so for several succeeding months. The whole family spawn in spring and quickly recover their flesh. SEA BREAMS (all the species), are good food through summer.* LAUNCE are very tolerable

* Mr. Yarrel recommends the following as an improved mode of preparing the COMMON SEA BREAM for eating :"When thoroughly cleaned, the fish should be wiped dry, but none of the scales should be taken off. In this state it should be broiled, turning it often, and if the skin cracks, flour it a little to keep the outer case entire. When on table the whole skin and scales turn off without difficulty, and the muscle beneath, saturated in its own natural juices, which the outside covering has retained, will be found of good flavour."