84 THE TROUT 



the newly imported obstacles, and thereby add to the 

 food-producing capability of the river. 



In the case of a lake, whether small or large, 

 much the same procedure is necessary when making 

 it into a trout preserve. Naturally any sheet of water 

 which has a brisk stream running through it, with a 

 good inflow and outflow, has, from a trout-carrying 

 point of view, a considerable advantage over one 

 which is not so favoured. For trout, whether in lake 

 or river require clean, running water to keep them 

 healthy and well conditioned. 



The difference between a trout taken out of a 

 muddy lake and one from a clear stream is very 

 marked. The first is dingy and dark, with a nasty 

 dull taste when cooked ; the second is bright in 

 colour, with a sweet ' clean ' flavour. But given that 

 the lake to be stocked is one with fair natural ad- 

 vantages, the initial step to be taken is to discover 

 whether there be any pike in it. If there are, all 

 possible means should at once be employed to destroy 

 every one of those trout-destroying pests. Personally 

 I should get rid of every other kind of coarse fish 

 as well, except perhaps a few perch, which are 

 valuable as being excellent eating. 



The pike having being destroyed, the next thing 

 to be considered is what kind of trout should be 



