Chantilly-Tiffany age. The head should be a broad, modified wedge with gentle curves. It should have a medium length nose and a strong, broad, short, softly squared muzzle and defined but not obvious whisker pads. The Chantilly-Tiffany originated in a chocolate color, but later on was accepted in a range of colors including chocolate, blue, cinnamon, lilac, and fawn. Accepted patterns were solid, mackerel, ticked, and spotted tabby. The color was rich; shading in solids may occur toward the underside. The overall impression of an ideal Chantilly was a semi-foreign cat of striking appearance resulting from the combination of its rich
Mackerel as food spoilage was common, leading the authors of "The Cambridge Economic History of Europe" to remark: "There are more references to stinking mackerel in English literature than to any other fish!" In France mackerel was traditionally pickled with large amounts of salt, which allowed it to be sold widely across the country. In Japan mackerel is commonly cured with salt and vinegar to make a type of sushi known as saba-zushi. Historically saba-zushi originated in Kyoto as a solution for transporting mackerel to the inland city, which otherwise would not have made the journey from the coast still fresh. The road