In clear and cold streams the fresh-water trout multiplies very fast, and chiefly because such streams do not contain any voracious fish of greater power than themselves. Such is the excellence of these fish that it has frequently been considered desirable to keep them in ponds or preserves. These should have the water clear and cold, a gravelly or sandy bottom, and be constantly supplied by a stream. The ponds should, if possible, be shaded with trees; and should have, at the bottom, roots of trees or large stones, amongst which the fish may find shelter, and deposit their spawn. They should also be supplied with gudgeons, loaches, roach, minnows, and other small fish. To stock these ponds it is recommended to place in them the spawn of the trout, and not the fish themselves, as the former will bear carriage much better than the latter. Trout are chiefly caught with lines. Their flesh is red, tender, and of excellent flavour; and the colder and more pure the water is the better they are. The best season for trout is from April to June: and, during the winter, their flesh is white and ill-tasted. In many countries the nobility reserve these fish for their own use, and the capture of them is forbidden under very severe penalties. So numerous are trout in some of the mountainous parts of the Continent, that, having little or no sale for them, the inhabitants _salt_ and _dry_ them for their winter's food. In certain lakes of the province of Galway, and other districts of Ireland, there is a kind of trout called _Gillaroo trout_, which are remarkable for the great thickness of their _stomachs_. These, from their resemblance to the organs of digestion in birds, are sometimes called gizzards; and, in the largest fish, they are equal in bulk to the gizzard of a turkey. The trout themselves are bad eating; but the stomachs are much esteemed for their fine flavour, and are in frequent request for the table. 235. _CHARR_ (Salmo alpinus?) _are a species of salmon which inhabit the lakes of mountainous countries: there are three kinds or varieties of them, called_ gilt charr, red charr, _and_ case charr. _Their bodies are spotted; and those of the first are of a golden colour, of the second full red, and of the case charr pale red. Their tails are forked. When full grown these fish are about ten inches in length._ _They are found in Ullswater, Winandermere, and some other lakes in the north of England, in a lake near Snowdon in North Wales, and in lakes of several parts of the Continent._