that the paper around him has no time to get afire, and there he stays until he is done. Then we poke him out, and when the paper is taken off the skin and scales come with it; and if you relish a well-cooked fish, there he is."
"But how do you know when the fish is done?" asked Ralph.
"A potato is as good a clock as you want to go by," answered Joe.
"A potato?" repeated Ralph.
"Yes. I brought several with me, intending to put them on the table after they had done duty as clocks, but they have gone off with the sugar, lemons and other good things I had in my bundle. As soon as your fish is covered up in the coals," continued Joe, "put your potatoes in alongside of him and cover them up also. You can test them with a sharp stick at any time, and when they are done, which will be at the end of half an hour, if your fire is just right, poke them out, break them open and place them on a flat stone which you have previously washed, to cool. Then poke out your fish, take off the wrappings and fall to work. But we shall have to use boards this
