With the speckled trout, the rainbow-trout, the sunapee-trout or saibling, the black-bass and muscalonge should also be included among distinctly native game-fish. The brown trout of Europe has recently been introduced into many American waters, as the Mongolian pheasant has been introduced in the fields. But the American speckled trout, who is in reality a char and smaller than the European trout, is higher flavoured, and, like the saibling and the rainbow-trout of the Rockies, is a far more beautiful fish. The brown trout thrives under warmer conditions than the speckled trout, and consequently is an acquisition. But as he attains a much larger size, it is unwise to place him in waters tenanted by the native species, as the larger fish has already proved very destructive to the smaller fry of the _Salvelinus fontinalis_. It is superfluous to state that fish cannot be too fresh, in which respect it is the reverse of game. The quail, and especially the ruffed grouse, should be hung long enough to develop their flavour. Eaten too soon, they do not represent game, as their quality is not attained; hung too long, on the other hand, they are not fit for the table. To cook quite fresh game is to deride its mission on earth. A happy medium should be observed in the ease of maturing most species. The duck, woodcock, and snipe should only be mellowed or kept under favourable conditions for a short period. They are like a peach, which is best when recently plucked, as opposed to a pear, which requires to be slowly ripened after gathering. It is possible to eat a "high" grouse or pheasant, if not too gamy; but a duck past the meridian of maturity is well-nigh impossible, as is also a shore-bird or either of the long-bills. There is no occasion to bury the wild boar, as is sometimes done in Europe for the purpose of mellowing him; inasmuch as he does not exist in America, and the razorback hog of the South, however well he may have feasted on beech-mast, cannot take his place. But in place of the wild boar we have the lordly moose, elk, and caribou, and the picturesque Rocky Mountain sheep and goat, which, if not all desirable for the larder, nevertheless afford magnificent sport; while by many a young caribou or elk, as also a mountain sheep, is considered among the graces of edible furred game.