GURNET, or GURNARD.

262. INGREDIENTS.1 gurnet, 6 oz. of salt to each gallon of water.

[Illustration: THE GURNET.]

THE GURNET.-"If I be not ashamed of my soldiers, I am a souced gurnet," says Falstaff; which shows that this fish has been long known in England.

Out, you soused gurnet, you woolfist!

To the bay in which they landed they gave the name of Angra dos Ruyvos, or Bay of Gurnets, from the great abundance of fish resembling gurnets which were taken by the seamen.

To the bay in which they landed they gave the name of Angra dos Ruyvos, or Bay of Gurnets, from the great abundance of fish resembling gurnets which were taken by the seamen.

Besides salt and fresh herrings, an enormous amount of salted mackerel, which was almost as much used, was brought from the sea-coast, in addition to flat-fish, gurnets, skate, fresh and salted whiting and codfish.

Soles, gurnets, congers, turbots, and salmon.

After we had trimmed up our caps and bonnets with the early leaves of pine, and made ourselves tippets of the bear's grass, we hastened back again; but the stars were in the sky, and the Gurnet lights were beaming brightly over the waters, long before we reached our homes.

"Old Gurnet wrung my hand in tears as he said, 'Yes, sir, 'tis very fine, but it beats the heart out of it that madam

bain't here to see.'" "Good old Gurnet!" responded Raymond.