152 FISH CULTUEE. 



tively little is known. Nevertheless, without doubt, 

 some of them are excellent for the table. These fish 

 are many of them but very partially distributed 

 amongst our waters, and we have no reliable records 

 as to how they became naturalized so partially, 

 whether they are indigenous, or who introduced them. 

 I refer to the class known as the Coregoni. Under 

 this title there are some valuable members of the 

 Salmonidse already in some of our lakes. The Core- 

 goni appear, for the most part, to be of little or no 

 use to the angler, and it is therefore as regards their 

 value for the table only that they must be altogether 

 considered. Of those which already inhabit our own 

 waters, there are the Powan of Loch Lomond, the 

 PoUan of Lough Neagh, the Yendace of Loch-Maben, 

 and the Gwyniad of Bala Lake, Llyn Tegid, and else- 

 where, also called the Schelly of Ulswater. 



Of all these fi&h, probably the Powan is the most 

 valuable, since it grows to a fine size, from twelve to 

 sixteen inches in length. It is called the fresh-water 

 herring, and is excellent and wholesome food. It is 

 abundant in Loch Lomond, and is taken in nets there 

 in large numbers. Although it dies very soon after 

 its removal from the water, and would thus present a 

 difficulty towards transporting it to other lakes, still 

 no stone should be left unturned to do so wherever the 



