Large oysters will do for stewing, and by some are preferred for this purpose; but we rather love the plump, juicy, and delicious Milton; stew a couple of dozen of these, and put them into a saucepan with their own liquor. When they are coming to a boil, take them up and strain the liquor through a tammis sieve, and lay the oysters on a cloth to dry. Put a bit of butter, as big as an egg, into a stewpan; when it is melted, put to it as much flour as will dry it up, the liquor of the oysters, and three tablespoonful of boiling water, one of mushroom or walnut catsup, and one of white wine, a blade of bruised mace, a little white pepper and salt; let it boil up for a couple of minutes, then put in the oysters, and let them get warm; (they must not be boiled, or they will become hard:) line the bottom and sides of a hash dish with bread sippets, and pour your oysters and sauce into it.

For the following observations on fish, the public are indebted to Mr. William Tucker, Fishmonger, Great Russel Street, Bloomsbury.

"Sir, " Oct. 18,1816."

"In speaking of the different seasons of fish, I do not mean to say that you cannot get good or bad, except at the times I have mentioned, as they frequently will vary; for instance, there may be a good cod in the midst of summer, or a good turbot in the midst of winter; and I have only pointed out the time when they are generally so. "There is no article so fluctuating in price as fish, the London market being supplied principally by water carriage, from all parts of the coast, the wind cannot be fair for all; the consequence then is, frequently a great abundance of some sorts, and none, or little, of many others. A great many persons send their servants to market to get, perhaps, a turbot, or cod's head and shoulders; it very likely happens those articles are scarce and extravagant: the servants have no other order, or perhaps will not take the trouble to get other orders, but order a turbot at 30s. or 40s, whereas they might have as good a dish of any other sort for half the money. In this case the tradesman is frequently condemned as an extravagant fellow, when, perhaps, he gets nothing by selling it. 1 am therefore convinced .that it is people's own fault that they have fish at such an extravagant price: if masters or mistresses were to go to market themselves, if one sort was dear, they could have another; or, if not convenient to go themselves, desire their fish-monger to send them a handsome dish, the most seasonable and reasonable, for so many persons; and if that tradesman did not use them well, he is not deserving of their custom."

"Cod generally comes into good season in October, when, if the weather is cold, it eats as fine as at any time in the year: towards the latter end of January, and February, and part of March, they are mostly poor, but the latter end of March, April, and May, they arc generally particularly fine, having shot their spawn, they come in fine order. The Dogger-Bank cod are the most esteemed, as they generally cut in large fine flakes; the north country cod, that is caught off the Orkney Isles, are generally very stringy, or what is commonly called woolley, and sell at a very inferior price, but are caught in much greater abundance than the Dogger cod. The cod are all caught with hook, and brought alive in well boats to the London markets. The sod cured on the Dogger Bank is remarkably fine, and seldom cured above two or three weeks before brought to market; the barrel cod is commonly cured on the coast of Scotland and Yorkshire. There is a great deal of inferior cured salt fish brought from Newfoundland and Ireland. The skull of a Dogger Bank cod is a famous dish for an epicure, it being the richest and most luscious part of the fish; one of them is a good dish for three or four persons, and eats well either baked or boiled: the tail of a cod should always be cut in fillets or slices, and fried, which makes a good dish, and generally to be bought at a very reasonable rate; if boiled, it is always soft and watery. The skull and tail of a cod makes an excellent Scotch dish, stewed and served up together, with anchovies, or oyster sauce, with the liquor it is boiled in, in the tureen.

"Ling is brought to the London market in the same manner as cod, but is very inferior to it either fresh or salt.

"Turbols. The finest turbots that are brought to the London market, are caught off the Dutcli coast, or German ocean, and are brought in well boats alive. The commencement of the season is gene, rally about March and April, and continues all the summer season. Turbots, like other fish, do not spawn all at the same time; therefore there is always good and bad nearly all the year round. For this year or two past, there has been an immense quantity brought to London, from all parts, and of all qualities; a great many from a new fishery off Hartlepool, which are a very handsome looking turbot, but by no means equal to what are caught off the Dutch coast. A great many excellent turbots are caught off Dover and Dungeness; and a large quantity brought from Scotland, packed in ice, which are of a very inferior quality, and are generally to be bought for about one fourth the price of good turbots.

"Brills are generally caught at the same place as turbots, and are generally of the same quality as the turbot, from the different parts. Some brills are very good, but not equal to turbot.

"Salmon. The earliest that comes in season to the London market, is brought from the Severn, and begins to come into season the beginning of November, but very few so early, perhaps not above one in fifty, as many of them will not shoot their spawn till January, or after, and then continue in season till October, when they begin to get very thin and poor. The principal supply of salmon is from different parts of Scotland, packed in ice, and brought by water: if the vessels have a fair wind, they will be in London in three days; but it frequently happens they are at sea perhaps a fortnight, when the greater part of the fish is perished, some tolerable good, and some of all qualities, and has, for a year or two past, sold as low as two pence per pound, and up to as much as eighteen pence per pound at the same time, owing to its different degrees of goodness.