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Eating What We Know Nothing About

Eating What We Know Nothing About image
Parent Issue
Day
23
Month
April
Year
1897
Copyright
Public Domain
OCR Text

There is nothing so delioious as the first codfish caught off the 'Seonset shore. You never have them as we do. We eat the "tongues and sounds," and one does not know what codfish is nntil they have tasted these. Then the "inwards" are sold at 25 cents a cfuart. What they are I will not explain. But fried in crurubs, there is nothing more palatable. "Britches" and"chittlings" are the names given to the different varieties found under the more general

Article

Subjects
Ann Arbor Argus
Old News