374 FRESHWATER EDIBLE FISH OF CHINA. 



He also pointed out a large lake called Tooing-ting, also 

 some tributaries running into this lake — viz., the Siang, 

 Yuen, and the Soo. This province of Hoonang, as well 

 as the province of Quang-tung, the province of Fokien, 

 and Kiangsi, were also great fish producers. 



When we consider that there are more than 

 450,000,000 of men, women, and children in China that 

 have to he fed, the subject offish culture becomes most 

 important to China. 



Soon after his visit to my museum, his Excellency 

 most kindly dictated to one of his staff an outline of 

 fish culture as at present carried on in China. This 

 valuable document was written in Chinese, but Dr. 

 McCartney kindly got it translated for me. 



The following is an abstract of the paper. The 

 following are the principal fish in China : Lee, frequently 

 weighs 401bs., caught in winter — probably a large 

 silm'us ; Chi, delicate and well-flavoured, do not exceed 

 a pound and a half ; Lein or Yung, a large-headed fish 

 of delicate flavour ; Chao, greatly esteemed ; T'sao, or 

 grass-fish, kept in little ponds in the gardens of country 

 houses, and Han-tse, or the red-eyed fish ; Plen, called 

 the contracted neck fish, said to be excellent for the 

 table, and one of the best in China ; Poa-tino very 

 palatable ; Ching, a fish of a green colour ; Lee, black 

 and spotted like stars : on this account it is called the 

 seven-star Jish ; Chan, a very slimy fish, possibly a kind 

 of tench ; Feh-toh, a well-flavoured fish ; Hwang-sang, 

 has a dorsal fin as shai*p as a knife ; Shah, a small fish 

 called also Mo wah ; Tao, or knife-fish ; Han, known 

 as the yellow han ; Chin-tsu, or needle-mouthed fish, 

 taste very fine ; Yin, silver fish, taste most delicious. 



For further particulars as to this interesting and 

 promising subject I beg to refer to that most valuable 



