110 FISH CULTURE. 



tion of these fish ; but we may say, if not very well 

 cooked, one would not select any of them for choice 

 at a Blackwall dinner, though they all afford whole- 

 some food to some one. Now, there are many trout 

 streams which are not, perhaps, capable of supporting 

 salmon to any extent, but which might be greatly 

 improved in value by the cultivation of the spawn of 

 the sea trout. Of course, in speaking of sea trout, I 

 refer to the white or salmon trout, and not to the 

 Eriox, Grey, or bull trout, which is, compared with 

 the other, almost a worthless fish, being a bad riser 

 for the angler, and, though excellent while small, an 

 indifferent fish for the table when of any size — two 

 bad qualities not usually found in the salmon trout. 

 Moreover, although a handsome fish, it is so destruc- 

 tive, that, wherever it appears in any quantities, its 

 far more valuable congener, the white trout, and even 

 the salmon, gradually disappears before it. I recom- 

 mend it, therefore, to be kept down, as we keep down 

 vermin in our shootings. The Tweed and its tribu- 

 taries suffer heavily from a mistaken preservation of 

 it. There are many of our salmon rivers which might 

 easily afford good sea trout, if they were duly intro- 

 duced and encouraged ; for the addition of sea trout 

 will not in any way interfere with any other fish, and 

 they are next in value, both for the table and the 



