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DINING BY THE GREEN RIVER Max Stewart Early in the day, after the morning chores were done, all my uncles and aunts and their families and neighbors living in the Jensen and Brush Creek area that could attend, assembled by the big, old cottonwood tree near the spot where Cockleburr Wash empties into the Green River. We were going to have a fish fry. Fresh fish was a great treat, a feast that was worth waiting for. There wasn't any good way to keep fish from spoiling as there was no refrigeration in those days, and only a few folks had ice storage cellars. All the fish harvested were either cooked and eaten that day or taken home to be pressure canned in bottles for later consumption. Fishing from the bank with a pole was too slow for my uncle, Jerry Hatch. He had a large family to provide for and had found that using a seine produced an ample amount of fish in a hurry. This method was just what was required to feed this large, hun- gry gathering of friends and family. Jerry and the men took the seine to the south bank of Cockleburr Wash, where it empties into the river. The channel was deep. My brother, Dale Stewart, and cousin, Bill Hatch, took one end of the seine rope and swam across to the north bank. Then the men on both sides of the channel started to slowly pull the seine up the channel and away from the Green River while two men on horseback rode down the stream, driving fish into the net. Two or three men were required to raise the huge load of fish out of the water and place them in wash tubs. The catch included "whitefish" (squawfish), "round-tails" (bonytail chub), carp, "humpies" (humpback chub), suckers (razorback suckers) and channel catfish. All were cleaned, cut into pieces suitable for cooking and the carp were skinned. A large-diameter fire had been started, and after the blaze 7