160 NATURAL HISTORY OF SALMON. 



Shln-briclge, where we hatched the fry to the 

 state you have seen them preserved here. We 

 continued this process for some years, and always 

 found the same result.* The ponds were visited 

 and examined by many gentlemen and naturalists, 

 and amongst others by Mr. Travers Twiss, one of 

 the professors of the University of Oxford, through 

 whom I presented, in June, 1834, to the Ashmo- 

 lean Museum, a set of ova and fry up to the 

 smolt state." 



Mr. Young, to my own knowledge, has done 

 more than this. In 1848 he wrote, in the 

 John Groafs Journal, a series of essays on the 

 salmon, which I caused to be re-published in a 

 celebrated weekly London sporting paper, f In 

 the same year Mr. Young collected these essays, 

 and published them at Wick, in pamphlet form, 

 with the title, " The Natural History and Habits 

 of the Salmon," &c. Now, it will be asked, why 

 he should have thought it necessary to dictate to 

 me the substance of another history on the self- 

 same subject ? He must himself answer the 



* This result will be stated by and by in our history of 

 the Salmon, and in our explanation of the plates, repre- 

 senting Salmon Fry in several stages of their existence. 



f BelVs Life in London. 



