ackerel is a migrating fish, and succeeds
the shad, or commences its run along the coast of New-Jersey and Long
Island, just before the shad disappears. It does not ascend the rivers,
but continues its course north-eastward in immense shoals, and is taken
by the fishermen with the hook and line, while sailing in smacks along
the coast, from the mouth of the Delaware to Nova Scotia. These fish are
kept in cars, and sold alive in the markets. They are mostly broiled,
and brought to the breakfast-table. The larger ones sometimes grace the
dining-table. They may be boiled, but are best when stuffed and baked in
an oven. A.

[183-+] The roe of the male fish is soft, like the brains of a calf;
that of the female is full of small eggs, and called hard roe.

[184-*] Mackerel of large size may be stuffed like a fowl, leaving the
head on, and baked in an oven. A.

[187-*] Lobsters are in great plenty and perfection in the New-York
markets. They are taken in Long Island Sound, and along the rocky shores
of Connecticut, Rhode Island, and Massachusetts. A.

[188-*] Crabs are not esteemed as a delicacy by epicures unless they are
soft, when they are fried whole. In July and August they shed their
coats, and in this state may be cooked and eaten without being
incommoded with their shells. A.

[189-*] Oyster sauce, No. 278; preserved oysters, No. 280.

[189-+] Those are called common oysters, which are picked up on the
French coast, and laid in the Colchester beds.

These are never so fine and fat as the natives, and seldom recover the
shock their feelings receive from being transported from their native
place: delicate little creatures, they are as exquisite in their own
taste as they are to the taste of others!

[189-++] Oysters are thus called, that are born, as well as bred and
fed, in this country, and are mostly spit in the Burnham and Mersey
rivers: they do not come to their finest condition till they are near
four years old.

[189-Sec.] WILL RABISHA, in his receipt to "broil oysters," (see his
Cookery, page 144,) directs, that while they are undergoing this
operation, they should be _fed_ with white wine and grated bread.

In BOYLE'S Works, 4to. 1772, vol. ii. p. 450, there is a very curious
chapter on the eating of oysters.

[191-*] "Animal food being composed of the most nutritious parts of the
food on which the animal lived, and having already been digested by the
proper organs of an animal, requires only soluti