The Turbot. Fifty or sixty were introduced, averaging about eight inches in length. Some were retaken in a year, for the purpose of examination merely, like the former and most others; [p324] they also had grown to double the size. There is no prospect of dying in these cases, it is abundantly plain; that they will breed is probable, but there has been no time, nor would the young have been taken. What is to prevent healthy fishes from breeding? The young, indeed, may be eaten; if so, it is for want of room, or want of a proper balance in this mixed population. No one knows any thing, either of the ordinary growth, propagation, or destruction of fishes; and how then can any one decide on what is regular or extraordinary? The Wrasse has been retaken after a considerable period; therefore it is not dead. The Basse has propagated; and so has the Brill. The Red Mullet has been introduced, and is living. The Whiting was introduced, and taken in good health many weeks after, but not since. The Grey Loach is thought to have bred considerably. The Atherine continues to breed. I formerly mentioned that the flavour of the several fishes was improved: this is now more positively asserted, in addition, of the Basse, the Plaice, and the Red Loach. Others were mentioned in former communications. Loss of property, or flavour, has been made a speculative objection by the unvarying objectors. General experience has shown, that in all fishes, as far as known, the access to fresh water, or fresh water food, improved the flavour; in many, in oysters, muscles, cockles, shrimps, it is vulgarly notorious; as in mere sea water they are worthless. There is a popular objection, on this head, made by the country gentlemen, which I must answer; to those who _think_ about what they know, it would have been superfluous. The salmon is good when it comes from the sea, and bad when it is returning. Doubtless, it is; while the reason ought to be plain, even to an angler. It is in full health in the first case: in the latter, it has spawned; and, at that period, every fish is proportionally as bad as the salmon; many are a great deal worse. The fault is not in the water, nor probably in the food; it is in the spawning, and with any food the same effect takes place, in all fishes, everywhere.