324 On the Naturalization of Fish, 



they also had grown to double the size. There is no prospect 

 of dying in these cases, it is abundantly plain ; that they will 

 breed is probable, but there has been no time, nor would the 

 young have been taken. What is to prevent healthy fishes 

 from breeding?. The young, indeed, may be eaten ; if so, it is 

 for want of room, or want of a proper balance in this mixed 

 population. No one knows any thing, either of the ordinary 

 growth, propagation, or destruction of fishes ; and how then can 

 any one decide on what is regular or extraordinary? 



The Wrasse has been retaken after a considerable period ; 

 therefore it is not dead. 



The Basse has propagated ; and so has the Brill. 



The Red Mullet has been introduced, and is living. 



The Whiting was introduced, and taken in good health many 

 weeks after, but not since. 



The Grey Loach is thought to have bred considerably. 



The Atherine continues to breed. 



I formerly mentioned that the flavour of the several fishes 

 was improved : this is now more positively asserted, in addition, 

 of the Basse, the Plaice, and the Red Loach. Others were 

 mentioned in former communications. 



Loss of property, or flavour, has been made a speculative 

 objection by the unvarying objectors. General experience has 

 shown, that in all fishes, as far as known, the access to fresh 

 water, or fresh water food, improved the flavour; in many, in 

 oysters, muscles, cockles, shrimps, it is vulgarly notorious ; as 

 in mere sea water they are worthless. 



There is a popular objection, on this head, made by the 

 country gentlemen, which I must answer ; to those who think 

 about what they know, it would have been superfluous. The 

 salmon is good when it comes from the sea, and bad when it is 

 returning. Doubtless, it is ; while the reason ought to be plain, 

 even to an angler. It is in full health in the first case : in the 

 latter, it has spawned; and, at that period, every fish is pro- 

 portionally as bad as the salmon ; many are a great deal worse. 

 The fault is not in the water, nor probably in the food ; it is in 

 4:he spawning, and with any food the same effect takes place, in 

 all fishes, everywhere. 



I suggested in fanner communications, that an essential point 



