THE BEST KINDS OF FISH FOR EIVERS. 131 



flesh is said to be excellent. Of the swimming 

 bladder, when dried, the best isinglass is made; of 

 the roe, the appetizing caviare is manufactured. 



There is a small member of the Crustacese which 

 might be cultivated far more than it is in many of 

 our waters with great advantage. I refer to the fresh- 

 water Crayfish. 



This delicate little fish forms an excellent edible, 

 whether eaten by itself or used for the purpose of 

 making iato soup. Crayfish soup is looked upon by 

 gourmands, and justly, as a choice and most desirable 

 addition to a feast. In Germany, especially, the nobles 

 pride themselves upon their crayfish. In England, it 

 is used, ia addition to the above methods, as a garnish 

 to turbot more particularly. In many of the rivers 

 and streams in. our midland counties, it is found in 

 large numbers ; in others, it exists, but not to an 

 extent to make fishing for it profitable. In many 

 tributaries of the Thames, it is very plentiful ; I may 

 instance, the Windrush, the Lambourne, and Kennet, 

 the streams about Oxford, and in some of the smaller 

 tributaries of the Colne. It is found, but not in 

 abundance, in the Thames itself The way in which 

 it is fished for is curious. From one to two dozen 

 small and shallow hoop nets, upon iron riags of from 

 a foot to fifteen inches in diameter, are prepared. In 

 k2 



