382 A DESCRIPTION OP 
boiling fresh Salmon in vinegar and water. The season 
for fishing commences in the Tweed on the thirtieth of 
November, and ends about old Michaelmas day. On 
this river there are about forty considerable fisheries, 
which extend upwards, about fourteen miles from the 
mouth ; besides many others of less consequence. These, 
several years ago, were let at an annual rent of more than 
ten thousand pounds; and to defray this expense, it has 
been calculated that upwards of two hundred thousand 
Salmon must be caught there, one year with another. 
The principal Salmon fisheries in Europe are in the rivers, 
or on the sea-coasts adjoining to the large rivers of 
England, Scotland, and Ireland. The chief English 
rivers, in which they are caught, are the Tyne, the Trent, 
the Severn, and the Thames. The Salmon fry go down 
the river to the sea in May. A young Salmon under two 
pounds in weight is called a Salmon Peel, and a larger 
one a Grilse. Salmon cannot be eaten too fresh ; and it 
is very unwholesome when stale. 
THE SALMON TROUT, (Salmo trutta,} 
Also called the Bull Trout, or Sea Trout, is thicker than 
the common trout in the body, weighing about three 
pounds ; it has a large smooth head, which, as well as the 
back, is of a bluish tint, with a green gloss ; the sides are 
