160 



pecially if th- water be changed, they will become per- 

 fectly sweet. 



If you have not the means of keeping them -alive, take 

 out their eyes- as soon as possible, and fill the sockets with 

 fine white salt. This will divest them ir> some measure 

 of their muddy taste, and cause them to eat firm : they 

 will also keep much better when thus treated, 



Above all tliings> never keep dead fishes in water; it 

 is the sure way to make them decay. Sprinkling with- 

 cold water now and then, keeps them cool and pliant j 

 but, to say the most, fresh-water fishes will not keep* 

 long ; they ought to be eaten soon after they are caught. 



Having said thus much regarding fishes in general, F'< 

 shall now proceed to describe them in detail, giving pro- 

 per directions how, and where, to angle for them, and ' 

 explaining their several' peculiar habits, and times of 



spawning. 



Of the Salmon.. 



Whether for size, comparative weight? of flesh,, or 

 flavour, the salmun may be considered as the most valu- 

 able of all die fishes that come within -the ordinary course 

 of angling. Naturalists reckon 2(> species of this genus, , 

 but that which comes under present, notice is- the Sal mo 

 salar, or common salmon, such as is sold- at the fish- 

 mongers'* and is sent from various parts of the kingdom, 

 pickled in small tubs, under the well-known name of 

 ' Newcastle salmon." 



This fish is found in almost every river that lias com- 

 munication with the sea j it is partial to those clear rapid 

 streams that characterize most hilly countries, such as 

 those in Scotland, Wales, &c. where salmon have been 

 caught in prodigious abundance. 



Salmon 



