"Wheresoever Huldryche hath his place, the people there brings in Both carpes and pykes, and mullets fat, his favour here to win. Amid the church there sitteth one, and to the aultar nie, That selleth fishe, and so good cheep, that every man may buie; Nor anything he loseth here, bestowing thus his paine, For when it hath been offred once, 't is brought him all againe, That twise or thrise he selles the same, vngodlinesse such gaine Doth still bring in, and plenteously the kitchen doth maintaine. Whence comes this same religion newe? What kind of God is this Same Huldryche here, that so desires and so delightes in fishe?" With fish much is possible in the way of a generous dietary during the Lenten penance and on meagre days. To the devout Thomas à Kempis nothing was more delicious to the taste than a salmon, always excepting the Psalms of David. The possibilities of a fish diet, however, have nowhere been more appreciably set forth than by Father Prout on the occasion of the classic "Watergrasshill Carousal," when Sir Walter Scott was among the guests. And though the turkey which was in readiness was forgone on account of the day being Friday and therefore a fast-day, the repast, nevertheless, did not languish. The trout, it will be remembered, the witty priest had caught himself from the neighbouring stream, as well as a large eel from the lake at Blarney. To these were added from the excellent market at Cork a turbot, two lobsters, a salmon, and a hake, with a hundred of Cork-harbour oysters. Besides these figured also a keg of cod-sounds, a great favourite of the bishop of the diocese, which invariably appeared at the table of Father Prout when his lordship was expected. With eggs, potatoes, sauce piquante, lobster-sauce, whiskey and claret in addition, the sacerdotal banquet proved a signal success, fully bearing out the sentiment expressed by the shepherd in the "Noctes" at the end of a Scottish repast,--"We 've just had a perfec' dinner, Mr. Tickler--neither ae dish ower mony, nor ae dish ower few."