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Show 1 THE FISH FAMILY TREE. j A frequent fad with the members of lhc same family Is to hanye lb'" spelling or pronunciation of their names to harmoniz-with harmoniz-with the different sections of the country -in which they reside. The same thing prevails in the fish kingdom, king-dom, only In a little more exaggerated form, for the changing of spelling or pronunciation pro-nunciation is as nothing compared lo the bold maniVpr (u which the same flh will appear under entirely dffreretfl names In cs manv different parti of the country Tor example. v.e arrive in New Vork, and the polite waiter In the hotel or restaurant res-taurant wjicrc wc Icct to dine assures us that lhc striped hass is particularly fine on this particular day. sjnd we decide to dine upon It, only to find that we arc repeating the meal of excellent rockflsh with which wq regaled ourselves but yesterday yes-terday on the ihores of Chosaoenkc- Bay. And we straightaway decide that It will be well for us to remember lhat In Southern South-ern climes wc eat rock llsh and from tho Jersey coast northward we eat the same sea food, but call it. In deference to the custom of Ihe place, striped bass. Again, here we may select blueflsh-iln Iho North, whether large or smhll. they are blueflsh but in thy South if we wanted to purchase ihe smull ones we ulinnlil liavp to nsli iVir suit whJpt l:illnrs The sole family is another lhat carries on Ibis substitution of names until Individual Individ-ual members are scarcely recognized Many there arc who declare lhat the upper and moie artBtociatic members o: Elits family have never deigned to visit America and for that reason we liav? never tasted of the dcllphts of sole, as u Is known in England, where the members af the sole family Insist on calling themselves them-selves plaice and lurbot. and not lowly rioundcrs. a in America. He Ihls as it may. ichlhvoloplcal genealogists have jlcarly traced nil the wandering members 3f ilils flat bottom dwelling, moviup ?ed (arnijy to the common stock, and :hcy may call themselves anything they Ike In foreign waters, but alorig our coasls :hey remain .iust plain flounders, except for a small tribe on the I-'aclflc Coast Hint ire called sand dubs. Another English Ush that denies :lonship with Its American coJsm is tbe ivhltlng. and this sterns to be much more caeonablc than In the case of iho sole t for in ?;nglish classification the whiting is placed in the salmon family, rfnd many claim that a whiting I? but a young salmon. Thi.'i claim Is supported by thou who make it by the declaration that young 1 whlllns havo been marked and In a few imonlhs retaken as young salmon, 1 But we have whltjnp In America and 'the fjsh charactciizen as such, however, has not the slightest possible claim to re- ; lalloiiahlp with the salmon, and. without going deeply into the scientific classification classifi-cation of it. It might be generally spoxor. of na belonglnp lo tho herring family It is a small whke fish, more round than flat, very bony and alwas very reasonable reason-able In price. It Is to be had at almost all seasons of the year for ten cents a ( pound. What is known in Northern waters as weak fish Is recognized In Southern seis as salt water trout, and thl.s has no bear-mg bear-mg on the sea troul of Northern wntera. 1 The 1'InIi Commission has lechrlitcncd many fish that Have suffered through having any name that came handy to tha fisherman brstowed on them. This is truo of the tllefish and of the gray fish, ihe latter haxing had almost as many dlf-fercnl dlf-fercnl names as there were streams in which it swam. ' There Is scarcely a fish that swim? that lus not two or three different names hv which it Is famlllarlv known, lo mv notb- r . ...i.u 1 Illln IM U1C Ull 1I UliniJMUCg '"C OIIU3 I'll rt which the Ichthyologist has endowed It- jf With the latter wc have little concern, for j! It Is the'wlsc substitution of fish for mqit J in the Interest of conserving the latter 1 that It Is of prime Importance at this mo- 1 metit. 'jlj The sole may be' a flounder or rhe whit- M lag may he n wilmon in Enaland. but. like 1 tho rofc. a' fjsh by any name. c.. and so ml long as Ihey furnish good, wholesome food 3 at ju reasonable price not one among us S wllPcavIl nt so trivial a thing as a narnq. M The unusually fine weather that stltl M continues with u causey Hie fall market K to be able lo offer a templing arrav of fish rood nt prices .within the reach of M all. I'-rhapL the best rclall buy of the C wcrk Is filet of flounder. This does jiot ML mean that the flounder Is to be bought and then flleted. but that you may buy Sf the filet by .the pound, and, as It Is with- J out waste, if" is very cheap at twnrity-flvi Wtt cents a pound jH By Any Other Name. fljj Boiled In milk, this Is very delicate. Roll Jtt up, the filets and pin them with a tooth- 9i pick and put them on in salted water an I fj allow them to come to a boll. Pour off the water and replace It with tn II Ic : allow j tho fish to simmer gently for ten mlnuten: season with butter and pepper and fall i and sprinkle "with parsley. Tb.i. Is mort ; ft delicate than covering It with cream sauce. Servo with potatoes on the half ' S shell. 4 Bako lhc potatoes until done and cut H them In half lengthwise. Remove eai'h ' potato from the skin, taking care to pre- w serve Ihe shape of the latter, and mash 't verv soft, addinp butter and milk. Soas-m with paprika and salt. Return potato lo IS? the. skin and nlacc it under the broiler wA until brown. Do not attempt to broyn It In the oven, for. unless it s very )jo'. k it will take too long and the potato will IjSj not bo light. Jjl |