THE SALMON COMMON TROUT. 437 



The Scotch fisheries are very productive ; as are also several of 

 those in Ireland, particularly that at Cranna, on the river Ban, abcut 

 a mile and a half from Coleraine. At this place, as many as three 

 hundred and twenty tons of Salmon were taken in one year. 



Salmon are cured by being split, rubbed with salt, and put in pickk> t 

 in tubs provided for the purpose, where they are kept about six weeks : 

 they are then taken out, pressed, and packed in casks with layers of 

 salt. 



Different species of Salmon come in such abundance up the rivers of 

 Karntschatka, as to force the waters before them, and even to dani up 

 the stream so as sometimes to make them overflow their banks. In 

 this case, when the water finds a passage, such multitudes are left on 

 the dry ground, as (if it were not for the violent winds which are preva- 

 lent in that country, assisted by the bears and dogs) would soon 

 produce a stench sufficiently great to cause a pestilence. 



Salmon are said to have aa aversion to any thing red : hence th 

 fishermen are generally careful not to wear jackets or caps of that 

 color. Pontoppidan says also, that they have so great a dislike to 

 carrion, that, if any happen to be thrown into the places where they 

 ane, they immediately forsake them. 



THE SALMON, OR SEA TROUT. 



Like the Salmon, this fish is an inhabitant of the sea, but in the 

 months of November and Decem- 

 ber it enters the rivers, in order 

 to deposit its ova ; and, conse- 

 quently, during the spawning 

 season it is occasionally found in 

 lakes and streams, at a great dis- 

 tance from the sea. 



It feeds on aquatic insects, worms, and small fish, and is often caught 

 by anglers, either with real or artificial ies. 



, The flesh of this Trout is red and of excellent flavor, but, like that 

 of the Salmon, the goodness varies according to the quality of the 

 water in which they are caught. On this also depends the greater or 

 less brilliancy and beauty of their color. In muddy or putrid waters, 

 they generally become insipid and unpalatable. These fish chiefly 

 delight in large rivers, where the stream is rapid, and the bottom is 

 either of sand or gravel. 



THE COMMON, O SHIVER TROUT. 



Though this is a delicate and excellent fish for the table, it wns in 

 no esteem among the ancients. It abounded in most of the lakes of 

 the Roman empire, yet is only mentioned by writers on account of ita 

 beautiful colors. 



In some rivers, Trouts begin to spawn in October ; but November 



