122 SALMONID^. 



being precluded, generally after generation, the instinctive 

 desire for it passes away in the process of time. But that the 

 degeneracy, both in size and flavour^ is caused by the inability 

 to recruit theii' powers in the salt-water, is rendered e\ident by 

 the facts I have already quoted, concerning the falling off of 

 Salmon and Salmon Trout, both in size and appearance, when 

 intentionally confined in fresh- water lakes ; as well as by the 

 enormous rapidity of growth manifested in the Salmon Smalts, 

 which, having been a year and a'^half in fresh water, attaining a 

 length of seven or eight inches, and a weight of about so many 

 ounces, after a visit of a few months to the sea, return not only 

 re-invigorated iu condition, but increased in bulk to seven or 

 eight pounds' weight. 



This accounts very readily for the superior size of what 

 Mr. Smith designates as a distinct species of Sea Trout, 

 which is, in reality, only the Brook Trout on his return 

 from the sea. The circumstances of its condition speak for 

 themselves. 



Who ever saw a Salmon fresh-run from the sea, of whatever 

 size or age, otherwise than in excellent condition, and of rare 

 beauty? Who ever took a spent fish, of the same species, that 

 was not ugly, lean, discoloured, and uneatable ? 



The silvery whiteness, and the bluish back of the Sea Trout, 

 as described abov€, is peculiar to all fresh-run fish of this family ; 

 and in Scotland a skilful Salmon-fisher will tell you, at a glance, 

 how many tides a fish has been in the river, merely from seeing 

 him leap at a fly or a minnow. 



All the other marks, cited by Smith as characteristics, are 

 merely signs of condition, as the brilliancy of the colouring, the 



