PIGEON-BOUSES AND FISH- STEWS. 283 



the second. Number one was then planted with 

 oats, barley, or rye-grass, the crop being reaped 

 as it matured ; as winter came round, it was 

 re-stocked with fry and yearlings. By this pro- 

 cess the pond 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. When 

 each had been worked in rotation, one was 

 growing a crop of vegetables ; another fry and 

 yearlings ; and the third breeders and fish 

 fattening for market. Suitable weeds were 

 grown about the margins of the ponds, and in 

 many instances much care was taken in the 

 matter of feeding. As the fish grew to a large 

 size, they were netted and placed in the actual 

 Stew. An ingenious contrivance for taking 

 them out at pleasure was a strong wooden box, 

 having holes in the bottom, and which was 

 sunk where the water was deepest. As re- 

 quired, the box was wound up by a chain, 

 contents and all. 



A great variety of fish were kept in the 

 ponds, and fatted in the Stews when these were 

 in vogue. Among them were Carp, Tench, 

 Pike, Eels, Trout, and many others. Thought 



