kinth day.] METHOD OF CONVEYING FISH. 249 



grayling, trout, carp, or charr, into which water from 

 a spring runs ; and no one thinks of carrying or 

 sendino; dead fish for a dinner. A fish barrel full of 

 cool water, which is replenished at every fresh source 

 amonsyst these mountains, is carried on the shoulders 

 of the fisherman. And the fish, when confined in 

 wells, are fed with bullock's liver, cut into fine pieces, 

 so that thev are often in better season in the tank or 

 stew than when they were taken. I have seen trout, 

 grayling, and charr even, feed voraciously, and take 

 their food almost from the hand. These methods of 

 carrying and preserving fish have, I believe, been 

 adopted from the monastic establishments. At 

 Admondt, in Styria, attached to the magnificent 

 monastery of that name, are abundant ponds and 

 reservoirs for every species of fresh- w r ater fish; and 

 the charr, grayling, and trout are preserved in dif- 

 ferent waters — covered, enclosed, and under lock and 

 key. 



POIET. — I admire in this country not only the 

 mode of preserving, carrying, and dressing fish, but 

 I am delighted, generally, with the habits of life 

 of the peasants, and with their manners. It is a 

 country in which I should like to live ; — the scenery is 

 so beautiful, the people so amiable and good-natured, 

 and their attentions to strangers so marked by courtesy 

 and disinterestedness. 



