pecially if the water be changed,, they will become per- 

 fectly sweet. 



If you have not tire means of keeping them alive, take 

 out their eyes as soon as possible, and fill the sockets with 

 Ane white salt. Tins will divest them in some measure 

 of their muddy taste, and cause them to eat firm : they 

 will also keep much better when thus treated. 



Above all things, never keep dead fishes in water j it 

 fs the sure way to- make them decay. Sprinkling with* 

 cold water now and then, keeps- them cool and- pliant - r 

 but, to -say the most, fresh-water fishes will not keep* 

 Jong 5 they ought to be eaten soon after they are caught. 



Having said thus much regarding t fi'sh'es in general, I 

 fchall now proceed to describe them hi detail, giving pio- 

 per "directions how, and where, fo angle for diem, and' 

 explaining their several peculiar habits,,, and times of 



spawning. 



Of the S aim OTI. 



Whether for size, comparative weight of flesh, or 

 flavour, the salmon may be considered as the most valu- 

 able of all the iibhes that come within the ordinary course 

 of angling. Naturalists reckon 2() species of this genus> 

 but that which comes under present notice is the SalmQ 

 salar^ or common salmon, such as is sold at the fish- 

 mongers', and is sent from various parts of the kingdom.,, 

 pickled in small tubs, under the well-known name of 

 *' Newcastle salmon.'* 



This fish is found in almost every river that has com- 

 munication with the sea ; it is partial to those clear rapid 

 streams that characterize most hilly countries, such as 

 those in Scotland, Wales, &c. where salmon have been 

 caught in prodigious abundance. 



Salmon 



