50 ANGLING 



the salmon's existence ; that when they are two years 

 old, being still in the dress or outward covering of a 

 smolt, and averaging from five to seven inches in 

 length, they descend to the ocean, and in the course of 

 a few months or weeks re-enter the river as grilse, or 

 salmon-peal, and weighing from two to five or six 

 pounds, according to the time they have remained in 

 the salt water. 



These experiments, though apparently very carefully 

 and honestly conducted, did not give general satisfaction. 

 Mr. Andrew Young entered into the controversy, and 

 he maintained that there was no douht but that the 

 parr were the young salmon, but disputed the other 

 fact attempted to be established by Mr. Shaw, that 

 they remained two years in the river. Mr. Young says 

 they only remain one year, and has cited various facts 

 in confirmation of this position. 



Another question has arisen, and is at this moment 

 zealously discussed, connected with the salmon and 

 other kinds of fish, of which it is proper we should 

 here give some brief account. The question relates to 

 the production of salmon artificially. On the banks of 

 the rivers Tyrie and Faig, experiments have been 

 recently instituted by Mr. Young, of Inverness-shire, 

 of transferring the salmon spawn into localities where 

 the fish is not found. These experiments have been 

 partially successful. This of stocking rivers was 

 practised two thousand years ago by the Eomans, and is 

 largely treated of by Columella and other ancient writers. 

 After a lapse of many centuries, it has been revived 

 again, and with great success in France. Two fishermen 

 of the Vosges, named Gehin and Eemy, have succeeded 

 in propagating salmon, carp, pike, tench, and perch, 

 and they maintain that the plan is applicable to those 

 fish which live partly in fresh water and partly in the 

 sea, as well as to those that live entirely in fresh-water 

 rivers and lakes. The streams and rivers over a large 

 extent of France have now been abundantly stocked 

 with a variety of fish from this ancient process, more 

 particularly in the vicinity of Allevard, Vizille, Pont- 



