i8 4 



abdominal regions of a kelt ; that the kelt is a rauch more watery 

 fish than a clean salmon; and that this is slightly owing to 

 a deficiency in nitrogenous ingredients, but much more to an 

 enormous deficiency of oil or fat, which is reduced to almost 

 a sixteenth of the amount in a clean run fish." (Proceedings of 

 Royal Society of Edinburgh for Session 1871-72, page 695.) 



I find that the opinion expressed by me regarding the food of 

 salmon when in rivers, was entertained by the late Frank 

 Buckland. In his igth Report, p. 18, he says that in the 

 salmon, " there are no less than fifty pyloric appendages. Upon 

 these I found firmly adherent a dense mass of white fat. In my 

 report for 1868, 1 promulgated the idea that one of the principal 

 uses of the pyloric appendages was not only to secrete a fluid 

 which assists in digestion, but also to act as a depository of fat. 

 This fat is derived from the food which the salmon eats when in 

 salt water. It is stored up in a layer underneath the skin, as 

 well as upon the pyloric appendages. During the stay of the fish 

 in fresh water, this fat is gradually absorbed, and its principal use 

 is to go towards the formation of the milt and ova. In a fish 

 running up from the sea, therefore, we find that the milt and ova 

 are very small, while the fat on the pylorus is often so abundant 

 as to almost obscure them from view." Again, at page 20 of the 

 same report, Buckland says, " I do not think salmon eat much in 

 fresh water. They subsist principally, as I have shown at page 

 1 8, on a store-house of fat which is laid up in their pyloric 

 appendages. Nevertheless they take worms. In the Trent and 

 in the Rhine the worm is a favourite bait, especially at flood-time. 

 The food of the salmon, therefore, consists of herrings, sprats, 

 smelts, sand-eels, fry of fish, and lugworms." 



APPENDIX B (seepage 153). 



WITH reference to the cases of Tweed salmon caught in 1852 

 near Yarmouth, it may be noticed that the late Frank Buckland, 

 in his Fishery Report for 1876, mentions the surprise with which 

 he had learnt, " that every year large numbers of bull trout are 



