FISH STEWS. 103 
the demesne, showing where it formerly stood. 
The monks knew a great deal about the cultiva- 
tion of ponds, the breeding and rearing of fish, 
and their subsequent management and fattening 
in the stews. This art is still much practised in 
certain European countries, where the conditions 
to-day are like those which prevailed in England 
two or three centuries ago. Most of the fish 
fatted were used upon fast days. In close con- 
nection with this is the fact that the ruins of 
almost every monastery in the country has its 
stew, and such manor-houses as were occupied by 
Catholic families. As well as introducing many 
rare and dainteous fish from the Continent, the 
monks reduced the cultivation of fish-ponds to a 
science. It was customary to have a series of 
these, which grew in turn both fish and vegetables. 
The ponds were so arranged that they could be 
drained at will; and periodically the water was 
run from the first, the fish being caught as it 
emptied, and transported to the second. No. 1 
was then planted with oats, barley, or rye grass, 
the crop being reaped as it matured; and as 
winter came round it was re-stocked with fry 
and yearlings. By this process it was not only 
sweetened, but its supply of food was greatly 
improved, with the result that the fish turned into 
it grew and fattened in an extraordinary manner. 
