How to obtain it. 275 
the same tendency be found, in individuals, amongst fishes? We 
know now that trout of the farvio type will become anadromous in 
their habits, and we know that it is not only possible to retain 
sea-going varieties in fresh water, but that they will also breed 
there. The typical colouring of the sea-going kinds is of a silvery 
hue, with more or less of a steel blue or greenish cast, but when 
these fish enter the fresh water their colours soon lose their 
brilliancy, and in course of time the fish will assume, pro Zem., 
something more of a fresh-water appearance. This is notably so 
in the case of Salmo trutta. 
I have trout (/a770) in the same pond that they have occupied 
for years, some of which are silvery, some yellow, some brown, 
and some steel blue, and yet all these fish retain their original 
characteristics, notwithstanding the fact of their being in the same 
water, and having the same surroundings and the’ same food. 
One thing I have noticed, and that is that after heavy rain the 
water assumes a darker tint, and the fish become darker too, but 
they do not lose their original colours, and when the water 
becomes lighter again the fish become lighter also, but their 
general characters are not altered. A yellow trout remains a 
yellow trout, and silvery fish remain silvery, and well-known 
individuals have remained so for years. But as regards their off- 
spring there may be, and probably is, a slight difference in colour 
or in general appearance, and as this is perpetuated, a very 
interesting question arises as to how long it takes to establish a 
distinct variety or race of trout by natural means. 
We know what can be done in artificial culture by careful 
selection, in the crossing of two good races. The result is a good 
breed or race of fish, combining the colours of the parents. On 
the contrary, if we cross two badly-developed fish, or even go on 
breeding “in and in” from the same stock, we are sure to develop 
inferior races. 
It will be apparent at once that there is no end to the 
varieties of trout which may eventually be produced, and probably 
ere long the ingenuity of some fish culturists will be exercised to 
introduce new forms to the fancier, very much as animals, fowls, 
pigeons, etc., have been similarly treated. 
There is one remarkable feature regarding colour that is 
