Note 173-* — FISH.

There are several species of codfish sold alive in the New-York markets: of these, the common cod is the best, and is in season from November till spring. The price varies from three to six cents the pound, as the market is well or scantily supplied. The head and shoulders of a large cod, boiled, is the best part to grace the dinner-table. It is full of rich gelatinous matter, which is savoury and easy of digestion. Cod’s sounds and tongues are found on the stalls of the fishmongers in the winter season. They are rich and nourishing, and may be prepared to garnish the dish, or served up separately boiled. A.