THE COMMON TROUT. 195 



doubtedly the variation of their food ; and it seems 

 certain that such as feed on shells and Gammarince 

 (screws, or fresh water shrimps, as they are some- 

 times called), are of the most beautiful tints, the 

 finest flavour, and possess the most decided pink- 

 ness in their flesh. Of these the Devock-water 

 trouts of Westmoreland, are among the best we 

 have either caught or cooked, although several 

 other lakes in the north of England produce trout 

 of such fine quality that they are not seldom passed 

 off upon the uninitiated as charr. Our own Loch 

 Leven, too of which the barren isle, and now dis- 

 mantled castle, are famous in history as the prison 

 place of the beautiful Queen Mary, has long been 

 noted for its breed of trouts. These, however, 

 were said to have deteriorated considerably some- 

 time ago in their general flavour and condition, 

 owing, it is reported, to the partial drainage of 

 the Loch having destroyed their best feeding 

 ground, by exposing to the destructive influence 

 of the atmosphere those rich and numerous beds 

 of small aquatic shells, which formed the principal 

 portion of their food. 



Further north, as in Sutherlandshire, the im- 

 mense multitudes of lochs produce a corresponding 

 abundance and variety of trout. Of these, how- 

 ever, only a few are of very superior quality, but 

 these few may assuredly vie with those of any 

 country in the world. We may mention more 

 particularly Loch Craggie, near Lairg, as full of 

 fine trout. They seem, however, shy, except in 

 spring and early summer. We first fished it with 



