258 SALMONIA. 



well fried or broiled, is an exceedingly good 

 fish, and carves like a grayling. 



Poiet. — Is this fish ever taken with the 

 line? 



Hal. — I believe only with nets. It feeds 

 on vegetables; and in the stomachs of those 

 I have opened, I have never found either 

 flies or small fishes. 



AT TABLE. 



Phys. — Your fish are all excellent, but I 

 prefer the char, which I think is even better 

 than the best fresh salmon I ever tasted. 



Hal. — At Lintz, on the Danube, I could 

 have given you a fish dinner of a different 

 description, which you might have liked as 

 a variety. The four kinds of perch, the 

 spiegil carpfen, and the siluris giants; all 

 good fish, and which I am sorry we have 

 not in England, where I doubt not they 

 might be easily naturalized, and where they 

 would form an admirable addition to the 

 table in inland counties. Since England 



