How to fry Fish.
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A correspondent to one of our exchanges, writing from north ern New York, on his way to Ogdensburg, tells how fish should be fried; and we think he is in the right. It seems he break lasted on trout, at a stopping place called Beekmantown, west of Pittsburgh.

 He says the practice there is to put the fish into the fat while the fat is boiling hot; and there should always be fat enough for the fish to float. If the fish is put into cool fat, or what is not boiling hot, it absorbs all the fat and;is not fit to eat. If the fish is put into shallow fat it falls to the bottom of the pan and burns, adhering so close that it cannot. be Taken out without breaking in pieces.

 Fried fish should be cooked quick, and trouts or smelts, cook cd well, will have no bones to trouble the muncher.