THE FOOD OF A PIKF.. 233 



loose and washy : (like many terrestrial animals) grows 

 too fast to be fat, and therefore ought to be let alone 

 till he gets bigger. One about two feet, or twenty. six 

 inches, is most grateful to the Palate ; a male fish of 

 that size is generally fat and delicious. 



Physicians affirm that the chyle or juice of such a 

 fish concocted, is more wholesome to the stomach than 

 one of the largest proportion ; though all fish are 

 naturally light and of easy digestion. A Pike indeed 

 cannot be too big to make a present on a public occa- 

 sion, and the sauce answerable to the Pike ; for if it 

 swim nut in sauce and liquor, it had been better still 

 swimming in the river. Such a fish (which may b 

 supposed about forty inches) will fe d to an incredible 

 fatness : some say more, but I can testify that a quart 

 of fat hath been taken out of the belly of one : it must 

 be a great charge and expence to feed a Pike to that 

 bigness, that some have credibly affirmed that a Pike 

 is as costly and as long a feeding as an ox. Now as to 

 the difference of fish, one out of a river that is fat, is 

 far better and sweeter than one fed in a pond ; except 

 he is taken out of the pond, and put into a running 

 stream, to clear awhile before he is eaten. Some that 

 are curious, have stews and fountains for that purpose, 

 and can draw them at their pleasure, choosing the 

 fattest, and throwing in the rest. 



As to the food of a Pike, small fry will keep him 

 very well, though not to make him thrive and fatten ; 

 Grigs, or small Eels cut on the backs, and cast in a 

 few at a time, are his most nourishing and fattening 

 diet. The way of throwing bullocks' blood into a 

 pond, paunches and guts, are not wholesome food ; is 

 it possible that fish may feed upon such stinking and 

 noisome food, and grow fat? they are not only fit for 

 those to eat who feed them with such trash. You may 

 easily distinguish a fed Pike from one in a wasting con. 

 dition: they differ in the colour, which is usually yel. 

 low and spotted, but white and pale in a thin lean fish: 

 you may also distinguish them by the weight and bulk, 

 if they are much of a length; observing the breadth 



