492 TROUGH. 
ground; for by means of the flexion and exten- 
sion of the angles of one of the lower extremities 
of the man, a spring is made, which displaces 
and elevates the body, inclining it forwards, and 
| taking the first elevated leg with it, which, be- 
| fore it meets the ground, is crossed by the other. 
| The body, losing its impetus, waits for fresh im- 
pulse to be gained by the rebound of the limb 
which was last elevated, and is by that means 
again propelled forward; the contrary leg once 
more passes, to be ready to receive the propelled 
weight thrown on it, and again, by flexing and 
extending its angles to relieve itself, it renews 
the action. Exactly the same happens in the 
extended trot of the horse as in the running of 
the man, for here the fore and hind diagonal ex- 
tremities of the horse, acting in unison, form 
themselves, as it were, into a single support, as 
one leg, the centre of motion being placed diago- 
nally across it; by which the superincumbent 
weight, although moving on two distinct mem- 
bers, yet these members, acting in perfect ac- 
cordance, produce one effect. The principles of 
the trot, therefore, are illustrated by the running 
of a biped, and correspond with it in the me- 
chanism of its action.” 
TROTTELS. See Comrrey. 
TROUGH. An oblong vessel, for holding any 
kind of liquid; — or, figuratively, any kind of 
oblong depression, such as the hollow between two 
waves in a stormy sea, or a hollow surrounded by 
heights or hills in an undulated country. 
TROUT. Several species, and many varieties, 
of abdominal malacopterygian fish, of the salmon 
genus. 
The great trout of the Lake of Geneva and of 
some neighbouring lakes, Salmo lemanus, some- 
times weighs from 40 to 50 pounds. Its flesh is 
white, and its head and back have a whitish 
ground - colour, and are sprinkled with small 
round blackish spots.—The dotted alpine trout, 
found in the lakes of Lombardy and of all the 
Alpine Countries, Salmo punctatus, is dotted with 
small black and red points, and has delicious 
flesh—The marbled trout of the lakes of Lom- 
bardy, Salmo marmoratus, is closely and irregu- 
larly streaked and spotted with brown somewhat 
in the manner of some kinds of marble, and pos- 
sesses a not very remote affinity to the Salmo 
salvelinus or English char. 
The salmon trout, Salmo trutta, occurs in 
rivers and rivulets at all moderate heights above 
sea-level, and far in the interior of countries ; 
but is best in streams of clear water which empty 
themselves directly into the sea. It is marked 
with ocellated or X-shaped spots, and has some- 
times around the upper ones circles of a lighter 
colour, and displays many of the spots on the 
opercula and adipose fin; and its flesh is reddish. 
The common trout, Salmo fario, occurs in 
almost every stream, both small and great, whose 
waters are clear and rapid; and is generally 
smaller than the salmon trout, and often so 
TROUT. 
small as to weigh only 5 or 6 ounces, but com- 
prises some varieties of ordinarily about 4 pounds 
in weight, and is, in some instances, so large as 
to weigh even 30 pounds or upwards; its hues 
and markings vary infinitely in both tint and 
character, but, in the most abundant instances, 
comprise ash-colour on the back, some ground- 
colour on the sides between white or golden yel- 
low and a deep brown, and spots or sprinklings 
of brown on the back,—and of red on the flanks, 
surrounded by a lighter-tinted circle; its head 
is short and roundish, —its nose blunt, — its 
mouth wide and filled with teeth, not only in 
the jaws, but also on the palate and tongue,—its 
scales small,—and its tail broad; and its flesh is 
commonly white,—but, in all the best specimens 
when dressed, is either yellow or red. The gen- 
eral shape of trouts is rather long than broad; 
and in several of the Scotch and Irish lakes and 
rivers, they grow so much thicker than in those 
of England, that a fish from 18 to 22 inches will 
often weigh from 3 to 5 pounds. 
has a smaller head and deeper body than the male, 
and is of superior flavour. 
In Llyndivi, a lake in South Wales, are trout 
called coch-y-dail, with red and black spots as 
big as sixpences; and others unmarked, and of 
a reddish hue, which sometimes weigh nearly 10 
pounds, but are ill-tasted. In Lough Neagh in 
Ireland, are trout called buddaghs, which rise to 
30 pounds, and some are taken in Ulles-Water, | 
in Cumberland, of still greater weight ; and both 
these are supposed to be similar to the large 
trout of the Lake of Geneva. In many points 
the trout taken out of the same river, or of the 
same pool, agree, and in some they vary; but they 
are supposed to spawn promiscuously, and all are 
similar in shape, and in the number and dispo- 
sition of the fins. A very experienced angler 
records that in several of the northern rivers of 
England, he has taken trouts as red and as well 
tasted as any char, and whose bones, when pot- | 
ted, have dissolved like those of the char,—that 
about Michaelmas he has caught trouts of a 
copperish hue without spots, whose flesh, when 
dressed, was like bees’-wax, and well tasted,— | 
that likewise in April he has taken one of these 
trouts 28 inches long, and thick in proportion, 
which boiled yellow, but was equally good,—and 
this he thinks was the bull trout mentioned by 
Walton and several authors, as extraordinary 
both for its size and goodness, and to be found | 
nowhere but in Northumberland. Walton men- 
tions the Fordwich trout, taken in the river 
Stour, of which only one instance was ever known 
to be caught by the angle. It is said to be deli- 
cious eating; and one weighing 26 pounds, and 
of a most beautiful colour, was taken with a net 
in December 1797. The gillaroo trout, found in 
Loughs Corrib and Mask in the west of Ireland, 
is highly esteemed for its fine flavour, and has 
the reputation of being more acceptable to gour- 
mands than any other kind of trout. It com- 
The female fish | 
