Cod, mackerel, whiting, and some other fish, being without scales, need nothing doing to them except drawing them and washing or wiping. Sprats, for broiling, should have a long bird-skewer run through their eyes, or a common knitting-needle. Neither sprats nor the silver-stringed herring, which is the best, should ever be drawn. They should be wiped dry and clean. Fish for frying, should not be washed if it be possible to avoid it. If they require washing, it should be done an hour or two before they are fried, and wrapped up in a coarse cloth till they are thoroughly dry.

59. Turhot, Plaice, Flounders,etc, having been gutted and wiped, should be sprinkled with salt, and hung up for several hours before dressing.

60. Cod, having been drawn and washed, will eat firmer if it be sprinkled with salt some time before putting it into the fish-kettle, with cold water, where it may remain an hour or two before boiling, or it may be hung up like plaice, etc.

61. Oysters, if fresh from the sea, that is, uncleansed by the fish-monger, should, as soon as received, be laid in a pan or tub, with the flat shell upwards, and the whole fish covered with spring water; to which put a pint of salt to every two gallons of water. In a few hours the fish will have cleansed themselves, and become fit tor use. If they are required to be kept longer, the water should be taken away at night, and renewed in the morning; but they are never better than after they have been in the water from six to ten hours. There are persons who recommend that they should always be kept under water, which they say should be renewed every twelve hours. Such persons forget that oysters, in their natural state, are not under water when the tide is out. Some writers recommend fresh water, but for what reason we know not, except to spoil the fish. Others order them to he sprinkled with flour, or oatmeal, for the purpose of making the fish white. We believe it has no such effect - much less will it feed them. Clear fresh spring water with a little salt, is the best; in this they will soon scour themselves, and become delicately white. Oysters should be opened very carefully - be turned round on the shell - the lower shell preserves the liquor best, and then served immediately; but they are better when eaten and opened at table. Every moment the oyster is kept after it is opened, injures it in quality and flavour. If served on the flat side of the shell, the liquor should be preserved and used for flavouring. - N. B. Oysters when taken fresh from the clean sea, that is, from beds devoid of mud, require no cleansing; but, on the contrary, we are assured on good authority, are much better without it. The process of cleansing deprives the fish of its flavour to a certain extent, and very much weakens the delicious liquor in the shell.

62. Vegetables, particularly green, in preparing for dressing, require great attention in point of cleanliness. If vegetables for boiling can be gathered perfectly clean, immediately before being put in the pot, they preserve their colour much better without washing. But this will seldom be the case, particularly with those purchased of the greengrocer. When they are a little stale, which is almost always the case, if not gathered in your own garden, putting them in water for a few hours will refresh them. Salt and water should be used for the purpose of bringing out the slugs, or caterpillars, in which summer cauliflowers and cabbage very often abound. Every drop of cold water, if possible, should be shaken out of them before boiling. Green peas, broad beans and French beans, ought not to be washed. Turnip greens, if quite clean and fresh, are better not washed; but if otherwise they must be washed through several waters.