FISH STEWS. 103 



the demesne, showing where it formerly stood. 

 The monks knew a great deal about the cultiva- 

 tion of ponds, the breeding and rearing of fish, 

 and their subsequent management and fattening 

 in the stews. This art is still much practised in 

 certain European countries, where the conditions 

 to-day are like those which prevailed in England 

 two or three centuries ago. Most of the fish 

 fatted were used upon fast days. In close con- 

 nection with this is the fact that the ruins of 

 almost every monastery in the country has its 

 stew, and such manor-houses as were occupied by 

 Catholic families. As well as introducing many 

 rare and dainteous fish from the Continent, the 

 monks reduced the cultivation of fish-ponds to a 

 science. It was customary to have a series of 

 these, which grew in turn both fish and vegetables. 

 The ponds were so arranged that they could be 

 drained at will ; and periodically the water was 

 run from the first, the fish being caught as it 

 emptied, and transported to the second. No. I 

 was then planted with oats, barley, or rye grass, 

 the crop being reaped as it matured ; and as 

 winter came round it was re-stocked with fry 

 and yearlings. By this process it was not only 

 sweetened, but its supply of food was greatly 

 improved, with the result that the fish turned into 

 it grew and fattened in an extraordinary manner. 



