4 THE FRESH- WATER TROUT. 



to say, there is not one of the whole number but lays 

 claim, as far as regards the point of distinction in ques- 

 tion, to its own variety of trout ; and this is the more 

 remarkable, that, with the exception of Coquet, all 

 the streams I have mentioned have connection with 

 the Tweed, or ultimately contribute to it. 



To describe, within reasonable compass, the marks 

 and features which characterise and distinguish each 

 of these varieties is utterly impossible ; and the task, 

 happily, is not required. They consist, generally 

 speaking, in the size, number, disposition, and colours 

 of the beads or spots; in the formation of the head 

 and tail ; in the shape and proportions of the fish ; its 

 tendency to become thick, deep, or round ; to fatten, 

 or remain lank ; in the tints also, changeable as sea- 

 sons and even states of water will render them, which 

 most frequently pervade the skin. Nor, in fact, is it 

 to be wondered at, when we consider the almost infi- 

 nite number of changes which even the size, disposition, 

 number, and colours of the beads alone will effect in 

 the external appearance of the trout, that the breeds 

 or varieties thus judged of should baffle all power of 

 computation. 



But in regard to the waters above mentioned, (and 

 I have omitted none, within the limits assigned, of 

 any note), the trout peculiar to each are distinguished, 

 not merely by their external features, but by another 

 point of character as well ; to judge of which, in rela- 

 tion to so many different streams, may be esteemed a 

 matter of some difficulty. I allude to their edible 

 qualities, the flavour and degree of curd and richness 

 they possess, when in season. Now, in regard to this 

 feature or point of character, I can safely affirm that 

 it is almost as varied as the outward marks which 



