84 The Salmon 
season advances. No doubt the quality of the water has something 
to do with this. 
Autumn fish, on the contrary, do not fall off in condition so 
readily, as their stay in fresh water is of shorter duration. This 

Fic. 86.—574 lbs. 24th May 1907. See Fig. 97. 
is, no doubt, caused) iby “the tact sthat they (cease icedine sioned 
considerable time before leaving the sea. Spring fish entering 
Loch Tay during winter, retain their flavour throughout the spring, 
and) are always excellent for table use. ‘ihe ‘scales of ish that 
have been in the river for nearly a year, become very much broken 
at the edges before the spawning season commences, and on 
