It may be as well to state here that the French people eat all kinds of fish, whether they be from the sea, the river, the lake, or the canal. In Scotland and Ireland the salmon only is bred artificially as yet, and chiefly because it is a valuable and money-yielding animal, and no other fresh-water fish is regarded there as being of value except for sport. In France large quantities of eels are bred and eaten; but in Scotland, and in some parts of England, the people have such a horror of that fish that they will not touch it. This of course is due to prejudice, as the eel is good for food in a very high degree. In all Roman Catholic countries there are so many fast-days that fish-food becomes to the people an essential article of diet; in France this is so, and the consequence is that a good many private amateurs in pisciculture are to be found throughout the empire; but the mission of the French Government in connection with fish-culture is apparently to meddle only with the rearing and acclimatising of the more valuable fishes. It would be a waste of energy for the authorities at Huningue to commence the culture of the carp or perch. In our Protestant country there is no demand for the commoner river or lake fishes except for the purposes of sport; and with one or two exceptions, such as the Lochleven trout, the charr, etc., there is no commerce carried on in these fishes. One has but to visit the fishmarket at Paris to observe that all kinds of fresh-water fish and river crustacea are there ranked as saleable, and largely purchased. The mode of keeping these animals fresh is worthy of being followed here. They are kept alive till wanted in large basins and troughs, where they may at all times be seen swimming about in a very lively state.