FERTILISATION OF SAGE 3 



You are rarely given trout to eat here in the hotels. 

 A lake fish, called " ferras," a large species of the salmonid 

 genus Coregonus, to which the skelly, powan, and vendayce 

 of British lakes belong, is the commonest fish of the 

 table d'hote, and not very good. A better one is the 

 perch-pike or zander. It is common in all the larger 

 shallow lakes of Central Europe, and abounds in the 

 " broads " which extend from Potsdam to Hamburg, 

 though it is unknown in the British Isles. It is quite the 

 best of the European fresh-water fish for the table, and 

 there should be no difficulty about introducing it into the 

 Norfolk Broads. It would be worth an effort on the 

 part of the Board of Agriculture and Fisheries to do so, 

 as the perch-pike, unlike other fresh-water fishes, would 

 hold its own on the market against haddock, brill, and 

 plaice. Another interesting fresh-water fish which grows 

 to a large size in the Lake of Geneva (where I have seen 

 it netted) is the burbot called " lote " in French a true 

 cod of fresh-water habit which, though common through- 

 out Europe and Northern Asia, is, in our country, only 

 taken in a few rivers opening on the east coast. It is a 

 brilliantly coloured fish, orange-brown, mottled with black, 

 and is very good eating. 



Passing up the Lauterbriinnen valley, I came upon some 

 wild raspberries and quantities of the fine, large-flowered 

 sage, Salvia glutinosa> with its yellow flowers, in shape 

 like those of the dead-nettle, but much bigger, They 

 were being visited by humble-bees, and I was able to see 

 the effective mechanism at work by which the bee's body 

 is dusted with the pollen of the flower. I have illustrated 

 this in some drawings (Fig. i) which are accompanied by 

 a detailed explanation. Two long stamens, a 1 , arch 

 high up over the lip of the flower, //, on which the bee 

 alights, and are protected by a keel or hood of the corolla. 

 Each stamen is provided with a broad process, a 2 , standing 





