AUSTRIAN METHOD OF CONVEYING FISH. 289 



entirely of the genus salmo^ with vegetables 

 and fruit. You have hucho from the Traun, 

 and char from Aussee, and trout from the 

 Traun See, that were brought alive to the 

 inn, and have only just been killed and 

 crimped, and are now boiling in salt and 

 water ; and you . have likewise grayling and 

 laverets from the Traun See, which are 

 equally fresh, and will be fried. 



PHYS. I think, in this part of the conti- 

 nent, the art of carrying and keeping fish is 

 better understood than in England. Every inn 

 has a box containing grayling, trout, carp, or 

 char, into which water from a spring runs ; 

 and no one thinks of carrying or sending 

 dead fish for a dinner. A fish barrel full of 

 cool water, which is replenished at every 

 fresh source amongst these mountains, is 

 carried on the shoulders of the fisherman. 

 And the fish, when confined in wells, are fed 

 with bullock's liver cut into fine pieces, so 

 that they are often in better season in the tank 

 or stew than when they were taken. I have 

 seen trout, grayling, and char even, feed 

 voraciously, and take their food almost from 



