66 THE SCOTTISH ANGLER. 



CHAPTER VIII. 

 THE TROUT. 



ALTHOUGH we have stated in a former chapter that 

 the external appearance of trout is derived, in a great 

 measure, from the nature of their feeding places, and 

 that one soil will cause one manner of fish, and an- 

 other a different one, yet we mean not to say but 

 that every variety may be generated from the same 

 spawn : for it is surprising to notice the changes which 

 food, water, and ground, will each of them effect. 

 Some kinds of food redden, while others whiten, the 

 flesh ; some make it soft, flabby, and ill-tasted ; others 

 impart a curd and firmness to it ; and a third sort causes 

 it to become rich, oily, and fine-flavoured. Also, in 

 certain waters, and over certain soils, trout externally 

 become white or yellow, grey, black, or purple ; they 

 grow fat, lean, or large, just as they are provided for. 



We believe, however, that, truly speaking, there are 

 only five or six distinct species of fresh- water trout in 

 our Scottish lochs and streams, which, although they 

 may alter in appearance, do not, as far as can be 

 avoided, cross or intermingle their breeds. And here 

 we may observe, that many naturalists judge of the 

 species and variety by the number of spines or rays in 

 the different fins of the fish ; the pectoral fin of the 

 trout containing generally from twelve spines and up- 

 wards, the anal ten or eleven, &c. ; which method, we 

 are of opinion, is greatly liable to error, inasmuch as 

 we have observed a considerable difference with regard 

 to the number of rays in trout, obviously of the same 



