SEASON OF FISH. 263 



peared, therefore, to be no reason to suppose that it 

 differed from that of others of the same species. He 

 added, that he had himself frequently observed, 

 when he had taken pike in trolling, that these fish 

 endeavoured to disgorge the prey they had pre- 

 viously swallowed, and that in many instances he 

 had seen them do this. He also said that it would 

 add very much to the information of anglers, and 

 indeed, of naturalists generally, if the stomachs of 

 trout, grayling, and other fish were preserved in 

 spirits for future inspection.* 



Dr. Hastings then remarked, that it was a curious 

 fact that the difference of waters produced an ama- 

 zing difference in the season and the condition of 

 the fish, as salmon are called, par excellence, in 

 Scotland In some rivers they are taken nearly 

 all the year round, in good condition, and in others 

 only for a shorter period. Neither do they appear 

 to quit the sea from any circumstance of heat or 

 cold, or from mere instinct, to deposit their spawn, 

 as the time for doing so varies during a period of, 



* An angler is frequently desirous of preserving a fish which 

 may have some peculiarity or interest attached to it. He may 

 readily do so by observing the following method. Let him di- 

 vide the skin of the fish from the head to the tail, down the back 

 and centre of the belly; afterwards let him make a vertical section 

 of the head, removing all the soft parts, and nailing the skin on 

 a board. A further precaution is necessary, of placing pieces of 

 rag between the fins and the skin of the fish, so as to preserve 

 their natural appearance. ED. 



