FIS
(¥)
FIS
6 Jlfoila Salmon! fimilis, the Guinnsrd.
7 Aliula Uarengi formis, the Schelly.
8 Salme, the Salmon.
9 Salmulus, the Samlet, or Branlin. jo Sdmo grifeus, the Gray.
ii Trutta Salmonata, the Salmon Trout.
ii 'frutta Lacuftris, the Scurf, or Bull Trout.
I j Vrutta fluviatilis duum genermn, the Trout.
14. Z7m£;a »«»«■ Gey?;, the Red Charr, or Welih Tor-
goch. 1 5 Cai-/« lacus Benaci, the Guilt, or Guilt Charr. f 6 Eperltums, fiu Vide, the Smelt. 1 7 Golius Niger, the Rock-Fifh, or Sea Gudgeon. j8 Lumpus Anglorum, the Lump, or Sea Owl. ip Catapbratlus Scbonfeldii, in the Weft of England, a
2><g.
(8) Of the Non-fpinous Kind, with only one Fin on the Back ; there are,
i Harengus, the Herring.
z Harengus minor, the Pilchard, called alfo Calchis.
3 Enerajicbolus, the Anchoris.
4 Alofa, fiu Cliiptea, the Shad, or Mother of Herrings.
5 Sardina, the Sprat, or Sparling ; which is nothing elfe but the Fffitus of an Herring.
6 Acus vulgaris, the Garr Filh, or Horn Fiih.
7 Sturio, the Sturgeon.
8 Lucius, the Pike, or Pickrel.
9 Cyprinus, the Carp.
io Cyprinus lams, the Bream, or Bruma.
II finca, the Tench.
12, Orfus Germanorum, the Riedd, Oerve, or Nerfling.
1 3 Capita, fiu Cepbalus, the Chub, or Chevin.
14 Barbus, the Barbel.
15 Leucifcus, the Dace, or Dare.
16 Rutilus, fiu Rubellas, the Roach.
1 7 Alburnus, the Bleak, or Bley.
18 Gobius jluviatilis, the Gudgeon.
19 Bobites jluviatilis barbatula, the Locke.
jo Varias, feu Thoximts lavis, the Pink, or Minnow.
The laft twelve of thefe are called by us ( Malacojlo- mi) Leather-mouthed Fijhes ; becaufe they have no Teeth in their Jaws, but only deep down in their Mouths.
(9} Of the Spinous Kind, with two Fins on theirBack, of which the foremoft is aculeate, we have,
1 Lupus, the Baffe.
2 Mugil, the Mullet.
3 Gurcardus Vifcis, the Grey Garnard.
4 Hirundo Aldrsvandi, the Tub Filh.
5 Olenitis Aldrovandi, the Red Garnard, or Rotchet.
6 Lyra prior Rondeletii, the Piper.
7 Mnllus major, the Sur-Mullet.
8 Draco, five Araneus Tlinii, the Spider.
9 Fraeburus, the Scud.
10 <Perca Jluviatilis, the Perch.
11 Faber Tifcis, the Dorge.
(10) Of the Aculeate Kind, with only one Fin on the Back, whofe Radii are fome prickly, and fome foft ■ there are,
Aurata, the Gilt-Head, or Gilt-Poll. Tagrus, the Bream.
3 Turdus, vulg. the Old Wife, or Wrafs.
4 Terca fluviatilis minor, fiu aurata, the Ruff.
5 Tifiis aculateus vulgaris, fill Tungitius Aberti, the
Common Prickle-Back, or Sharpling, or Branftickle.
6 Tifcis aculeatus minor, the Lefler Prickle-Back.
(11) Of the Cetaceous Kind, we reckon only
1 Balcena Britanica Antiquorum, which feems now to be gone from our Seas ; and we fcarce know what kind of Filh it was.
1 BaUna, vulg. Rondeletii, the Whale, which is fome- times found ftranded on our Coafts, or rambles up our Rivers.
3 Dclpbinits Antiquorum, the Dolphin, very rarely, but fotnetimes feen here.
A Tbocena, the Porpufs, called by Schonfeld, the Nor- thern 'Dolphin.
Fish, with regard to Commerce, is diftinguilh'd into Dry, Tickled, Green, and Red.
Dry, or Salt Fish, is that which is falted and dryed, either by the Heat of the Sun ; or by Fire. Such princi- pally are the Cod, Stock-Fijh, Herring, and Pilchard.
Green Fish is that lately falted, and which yet remains moift 5 as Green Cod, &c.
Tickled Fish is that boil'd and fteep'd in a Pickle, made of Salt, Vinegar, g?<r. as Salmon, Cod, Herring, Mackarel, 'Pilchard, Anchovy, and Oifters.
Red Fish, 5s fome frefh Fijh, broil'd on the Grid-iron, then fried in Oil of Olives, and barrel'd up with fome pro- per Liquor; as new Olive Oil, Vinegar, Salt, Pepper, Cloves, and Laurel Leaves, or other Herbs. The belt Fijh thus prepar'd are Sturgeon and Tunny.
Fish, confider'd as a Food, makes a considerable Article in the Furniture of the Table ; and the Breeding, Feeding, Catching, %$c. thereof makes a peculiar Art of no finall Moment in the Oeconomy of a Gentleman's Houfe and Garden.
To this relate the Ponds, Stews, $$c. defcribed in their proper Places. See Pond, Stew, i$c.
Some General Rules and Obfervations on the fame Sub- ject, may not here be unacceptable.
i°. For the Breeding of Fijh, the Quality of the Pond, Water, Jjfc. proper for this end, is fcarce determinable by any certain Symptom, or Rule : For fome very promising Ponds do not prove ferviceable that way. One ot the belt Indications of a Breeding Pond, is when there is good Store of Rufh, and Grazing about it, with gravelly Shoals ; iuch as Horfe-ponds ufually have : So that when a Water takes thus to Breeding, with a few Miltets and Spawners, two or three of each, a whole County may be ftock'd in a fhort Time.
Eels and Pearch are of very good Ufe, to keep down the Stock of Fijh ; for they prey much upon the Spawn and Fry of bred Fijh, and will probably deftroy the Superfluity of them.
As for Pike, Pearch, Tench, Roach, if.c. they are ob- ferv'd to breed in almoil any Waters, and very numeroufly ; only Eels never breed in Handing Waters, that are without Springs ; and in fuch are neither found, nor increafe, but by putting in : Yet where Springs are, they are never wan- ting, tho' not put in. And which is mofc ftrange of all, no Perfon ever faw in an Eel the leaft Token of "Propagation, either by Milt, or Spawn ; fo that whether they breed at all, and how they are produe'd, are Queftions equally rny- fterious, and never yet refolved.
z°. For the Method of Feeding Fijh, take the following Remarks. 1. In a Stew, thirty or forty Carps may be kept from October to March, without Feeding ; and by filh- ing with Tramels, or Flews in March, or April, you may take from your great Waters, to recruit the Stews : But you muft not fail to feed all Summer, from March to Oc- tober again, as conftantly as cooped Chickens are fed ; and 'twill turn to as good an Account.
2. The Conflancy and Regularity of ferving the Fijh, con- duces very much to their well eating and thriving.
3. Any fort of Grain boiled, is good to feed with, efpecially Peafc and Malt, coarfe ground : The Grains after Brewing, while frefh and fweet, are very proper; but one Bufhel of Malt not brew'd, will go as far as two of Grains : Chippings of Bread, and Orts of a Table fteep'd in Tap-droppings of ftrong Beer, or Ale, are excellent Food for Carps. Of thefe the Quantity of two Quarts, to thirty Carps, every Day, is fumcient : And fo fed Morning and Evening, is better than once a Day only.
There is a fort of Food tor Fijh, that may be called ac- cidental, and is no lefs improving than the beft that can be provided; and this is, when the Pools happen to re- ceive the Warn of Commons, where many Sheep havePa- fture, the Water is enrich'd by the Soil, and will feed a much greater Number of Carps, than otherwife it would do : And farther, the Dung that falls from Cattel {landing in Water in hot Weather, is alfo a very great Nourilhment to Fijh.
The beft Food to raife Pikes to an extraordinary Fatnels, is Eels ; and without them 'tis not to be done, but in a long Time : Setting thefe afide, fmall Perches are the beft Meat. Breams put into a Pike-pond, breed exceedingly, and are fit to maintain Pikes ; which will take care they do not en- creafe over-much : The numerous Fry of Roaches and Rouds, which come from the greater Pools into the Pike- Quartets, will likewife be good Diet for them.
Pikes in all Streams, and Carps in hungry-fpringing Wa- ters, being fed at certain Times, will come up, and take their Meat alraoft from your Hand.
The beft Feeding-place is toward the Mouth of the Pond, at the Depth of about half a Yard ; for by that means the Deep will be kept clean and neat ; the Meat thrown into the Water, without other Trouble, will be pick'd up by the Fijh, and nothing be loft: Yet there are leveral Devices for giving them Food, efpecially Peafe ; as a fquare Board let down with Meat on it.
When Fijh are fed in the larger Pools or Ponds, where
their Numbers are great, Malt boiled, or frefh Grains, is
the beft Food. Thus Carps may be fed and rais'd Ijke Ca-
- I* pons.
