TROUT FISHING. 179 



as myself, that, of all fish in existence, there is not one 

 that you can partake of so many days in succession, 

 without ceasing to enjoy it, as a trout, provided it be 

 fresh caught, and well in season. Almost every sports- 

 man, and every fishmonger, has his own way of fancying 

 that he can tell when a trout is in season. As to the 

 red spots on the skin having any thing to do with it, 

 the very idea is absurd and fallacious. But the more 

 general criterions are a small head and high crest, a full 

 tail, and the roof of the mouth, or, what is still better, 

 the flesh under the tongue being rather of a pink 

 colour. Another excellent criterion is the smallness 

 and tightness of the vent; for the better the trout is in 

 season, the smaller will be that venthole which is formed 

 just before the under, or belly, fin. After all, I prefer 

 this, and one other, way of deciding ; which is by the 

 bright and silver-like appearance of the scales. Take 

 twenty trout, and, I think, if you dress them all, and 

 previously mark that one on which the scales shone the 

 brightest, it will prove to be the best fish. This may 

 be frequently ascertained, even before you land a trout, 

 as a bright one, on being first hooked, generally gives 

 two or three leaps out of the water. 



Before you send trout on a journey, have them gutted 

 and washed, but leave the scales on, and let them be 

 laid on their backs, and closely packed in willow (not 

 flag) baskets, and with either flags or dry wheat straw. 

 Packing in damp grass or rushes is apt to ferment, and 

 therefore liable to spoil your fish. 



Having had some experience in sending trout to, as 

 well as receiving them in, London, I may venture to pre- 

 scribe for those who are in the habit of doing the same. 

 Trout should be sent, as soon as possible after their 



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