A Trine or Beauty wirnour ALLoy. 147 
THe Brook ‘LRoutT.—Sudmu foutinalis, 
all its fins are soft-rayed except the second dorsal, which is 
adipose; its caudal fin, or tail, is nearly straight across the 
end, contradistinguished from the other famihes of the genus, 
including lake trout. Its meat is generally pinky or salmon- 
colored, and of all the shades between pink and white, the 
mallow-colored trout is preferred for perfection of godt. The 
meat laminates in flakes, and, when in best condition, there is 
a curd-like leaf of creamy succulency between each flake. 
Trout taken in streams which empty into tide-waters are 
usually in best condition, because their food consists of smelt, 
spearing, shrimp, herring roe, roes of other fishes and their 
alevins, in addition to their desserts of flies to render them 
more delicate, to say nothing of ground bait driven down the 
stream by freshets, and from which our Beau Brummels of 
the estuary turn aside their beautiful noses. Streams backed 
by saline tides are not often impregnated by the débris car- 
ried down with the floods or by any foreign substance ; hence 
New Yorkers regard Long Island trout as the best, while Bos- 
tonians consider the Marshfield trout as the ne plus ultra. 
Though L accord a preference to trout which have access to 
tide-waters, those of mountain streams are better than any 
pond trout. Writers upon angling mention many families 
of the brook trout; there are doubtless very many, but in the 
United States I know of but few. A marked peculiarity is 
observable in the trout of the Umbagoe range of lakes and 
