266 BRITISH FRESH-WATER FISHES 



30 Ib. when taken out of the water, and measured 3 ft. 2 in. 

 in length and 2 ft. in girth. Yours truly, 



"WM. McLEOD." 



To which Mr. R. B. Marston, editor of the Fishing 

 Gazette, added the following note : 



" I always look upon this as the finest trout I have ever 

 seen, even a handsomer fish than one of the same weight 

 caught in the Lake of Geneva, which I saw some twelve years 

 ago." 



Of Dr. Gttnther's third species, Salmo mgripinnis, the 

 black-finned trout from Welsh mountain tarns, also called 

 S. cornubiensis, the Cornish trout, I cannot speak from 

 observation ; but I remain very sceptical about the perma- 

 nence of the features which have been relied upon as specific. 



Now, as to the outward appearance of our common trout, 

 it is very difficult, owing to its variability, to give a precise 

 description. Moreover, there is the widest possible difference 

 in the same individual at different seasons. The most usual 

 coloration of an adult trout in the best condition say in the 

 month of June consists of a brownish or olive ground tint, 

 passing into gold on the flanks and pure white on the belly. 

 The back varies from nearly black to olive green or pale 

 brown ; the dorsal fin and sides are more or less thickly 

 spotted with black, in most instances mixed with smaller spots 

 of bright scarlet. Trout often retain through life the parr- 

 markings those dark vertical bars so characteristic of the 

 young of salmonoid fish ; but that is only the case when want 

 of space or food interfere with their development in size. It 

 is very seldom that these bars can be detected in a fish of i Ib. 

 and upwards. The skin of the body is covered with minute 

 thin and circular scales, which reflect a metallic or roseate 

 lustre, making it difficult to define the real ground tint ; but 

 all these shades and hues are subject to modification or con- 

 cealment by the deposit of guanin under the scales, consequent 

 upon certain favourable conditions of water and food. When 



