AUSTRIAN METHOD 01 CONVEYING I isn. $51 



runs; and no one thinks of carrying ok tend* 

 ing dead fish for a dinner. A fish hand 

 full of cool water, which is replenished at 

 every fresh source amongst thei e 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 piec< 

 o that they are often in better es on in 

 the tank or stew than when they were taken. 

 I have leen trout, grayling, and char even* 

 feed voraciou-.lv, and take their- food almost 

 from the hand. These methods of carrying 

 and preserving fish have, 1 believe, been 

 adopted from the mens & establishments. 



At Admondt, in Styria, attached to the 



magnificent monastery of that name* are 



abundant ponds and le/isoir. for every 



gpeciei of fresh water fish ; and the char, 

 grayling and trout are pre erved in dif- 

 ferent waters — covered, enclosed, and under 



lock and key. 



Poiet, — ] admire in this country not only 

 the mode of preserving, carrying, and dre 

 fog fidi, hut I am delimited, generally, prith 

 the habiti of life of the peasants, and with 



