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History of Esculent Fish - Roger North · David Crockett, Scout

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  Speaker 1: Section one of the History of esculant Fish. This is
• 0:04
  Speaker 1: a LibriVox recording. All LibriVox recordings are in the public domain.
• 0:10
  Speaker 1: For more information or to volunteer, please visit LibriVox dot org.
• 0:16
  Speaker 1: Recording by Lurie Wilson. The History of esculent Fish by
• 0:20
  Speaker 1: Roger North. The barbell call vinick theology barbous, but by
• 0:26
  Speaker 1: some writers in natural history mustice to via titis, and
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  Speaker 1: is a species of the Siprinus. The barbell is a
• 0:34
  Speaker 1: fish commonly known and so called from the barb or
• 0:37
  Speaker 1: beard under its chaps or nose, and is of the
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  Speaker 1: leather mouthed kind. It is but a moderate tasted fish,
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  Speaker 1: and the female is less esteemed for the table than
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  Speaker 1: the male, but neither of them is much valued. The
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  Speaker 1: worst season for them is in April. They love to
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  Speaker 1: be among the weirs where there is a hard, gravelly bottom,
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  Speaker 1: and generally swim together in large shoals. In summer they
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  Speaker 1: frequent the strongest and swiftest currents of water, as under
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  Speaker 1: deep bridges, weirs, and the like places, and are apt
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  Speaker 1: to get in among the piles, weeds and other shelter.
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  Speaker 1: But in winter they retire into the deepest and stillest waters.
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  Speaker 1: The best season for angling for this fish is from
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  Speaker 1: May to August, and the time for taking them is
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  Speaker 1: very early in the morning or late in the evening.
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  Speaker 1: The place should be baited with chopped worms some time before,
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  Speaker 1: and no bait is so good for the hook as
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  Speaker 1: the spawn of fish, particularly the salmon in defect of
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  Speaker 1: these lobworms will do, but they must be very clean
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  Speaker 1: and ice and the hook carefully covered, otherwise he will
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  Speaker 1: not touch them. Old cheese steeped in honey also is
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  Speaker 1: a fine bait. End of section one.
• 1:57
  Speaker 2: Section two of the History of sam Scullant Fish. This
• 2:01
  Speaker 2: is a LibriVox recording. All LibriVox recordings are in the
• 2:05
  Speaker 2: public domain. For more information or to volunteer, please visit
• 2:09
  Speaker 2: LibriVox dot org. The History of esculent Fish by Roger
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  Speaker 2: north Carp. Leonard Marshall first brought this fish into England
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  Speaker 2: about fifteen fourteen. It is the most valuable of all
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  Speaker 2: kinds of fish for stalking ponds because of its quick
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  Speaker 2: growth and great increase. If the feeding and breeding of
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  Speaker 2: this fish were more understood and practiced, the advantages resulting
• 2:36
  Speaker 2: would be very great, and a fish pond would become
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  Speaker 2: as valuable an article as a garden. The gentleman who
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  Speaker 2: has land in his own hands, may, besides furnishing his
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  Speaker 2: own table and supplying his friends, become a source of
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  Speaker 2: much profit in money and very considerable advantage to his
• 2:56
  Speaker 2: lands at the same time, so as to make it
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  Speaker 2: produce more than by any other employment whatever. The sale
• 3:03
  Speaker 2: of carp makes a considerable part of the revenue of
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  Speaker 2: the principal nobility and gentry in Prussia, Pomerania, Brandenburg, Saxony, Mecklenburg,
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  Speaker 2: Bohemia and Holstein. Particular attention should be paid to the soil, water,
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  Speaker 2: and situation of a carp pond. The best kind are
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  Speaker 2: those which are surrounded by the finest pasture or cornfields,
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  Speaker 2: with a rich black mold and soft springs on the
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  Speaker 2: spot or other running water that is neither too cold
• 3:39
  Speaker 2: or impregnated with acid, calcareous, selenetic or other sereneus mineral particles.
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  Speaker 2: The water may be softened by exposing it to the
• 3:50
  Speaker 2: air or sun in a reservoir, or by forming an
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  Speaker 2: open channel for it some distance from the pond. They
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  Speaker 2: should be exposed to the influence of the sun and
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  Speaker 2: sheltered from the eastern and northerly winds. By experience, it
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  Speaker 2: is found convenient to have three kinds of ponds for
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  Speaker 2: carp viz. The spawning pond, the nursery and the main pond.
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  Speaker 2: The first pond must be cleared of all other kind
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  Speaker 2: of fish, especially those of the rapacious kind such as
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  Speaker 2: the perch, pike, eel and trout, the water beetle, and
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  Speaker 2: also of the newts or lizards. It should be exposed
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  Speaker 2: to sun and air and be supplied with soft water.
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  Speaker 2: A pond of one acre requires three or four male
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  Speaker 2: carp and six or eight female ones, and in the
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  Speaker 2: same proportion for each additional acre. The best carp for
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  Speaker 2: breeding are those of five, six or seven years old,
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  Speaker 2: in good health, with full scale and fine, full eyes,
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  Speaker 2: and a long body without any blemish or wound. The
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  Speaker 2: pond should be stalked in a fine, calm day towards
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  Speaker 2: the end of March or beginning of April. Carp spawn
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  Speaker 2: in May, June or July, according to the warmth of
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  Speaker 2: the season, and for this purpose they swim to a warm, shady,
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  Speaker 2: well sheltered place, where they gently rub their bodies against
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  Speaker 2: the sandy ground, grass or oysiers, and by this pressure
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  Speaker 2: the spawn issues out at the spawning season. All sorts
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  Speaker 2: of foul should be kept from the ponds. The young
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  Speaker 2: fry is hatched from the spawn by the genial influence
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  Speaker 2: of the sun, and should be left in this pond
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  Speaker 2: through the whole summer and even the next winter. Provided
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  Speaker 2: the pond is deep enough to prevent their suffocation during
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  Speaker 2: a hard winter. Then the breeders and the fry are
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  Speaker 2: put into ponds safer for their wintering. The second kind
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  Speaker 2: of ponds are the nurser. The young fish should be
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  Speaker 2: moved in a fine calm day into this pond in
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  Speaker 2: the months of March or April. One thousand or twelve
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  Speaker 2: hundred of this fry may well be accommodated in a
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  Speaker 2: pond of an acre. When they are first put in,
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  Speaker 2: they should be well watched and driven from the sides
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  Speaker 2: of the pond lest they become the prey of rapacious birds.
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  Speaker 2: In two summers, they will grow as much as to
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  Speaker 2: weigh four, five or even six pounds, and be fleshy
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  Speaker 2: and well tasted. The main ponds are to put those
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  Speaker 2: into that measure of foot, head and tail inclusive, every
• 6:47
  Speaker 2: square of fifteen feet is sufficient for one cart. Their
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  Speaker 2: growth depends on their room and the quantity of food
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  Speaker 2: allowed them. The best seasons for stalking. The main ponds
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  Speaker 2: are spring and autumn. Carp grow for many years and
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  Speaker 2: become of considerable size and weight. Mister Foster mentions seeing
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  Speaker 2: in Prussia two or three hundred carps of two and
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  Speaker 2: three feet in length and one five feet long and
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  Speaker 2: twenty five pounds weight. It was supposed to be about
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  Speaker 2: sixty years old. Gesner mentions one that was ane hundred
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  Speaker 2: years old. These were tame and would come to the
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  Speaker 2: side of the pond to be fed and swallowed with
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  Speaker 2: ease a piece of bread half the size of a
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  Speaker 2: halfpenny loaf. Ponds should be well supplied with water during
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  Speaker 2: the winter, and when they are covered with ice, holes
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  Speaker 2: should be opened every day for the admission of fresh air,
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  Speaker 2: through want of which carps frequently perish. Carp are sometimes
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  Speaker 2: fed during the colder season in a cellar. The fishes
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  Speaker 2: wrapped up in a quantity of wet moss, laid on
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  Speaker 2: a piece of a net, and then laid into a purse,
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  Speaker 2: but in such a manner, however, to admit of the
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  Speaker 2: fish breathing. The net is then plunged into water and
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  Speaker 2: hung up to the ceiling of the cellar. The dipping
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  Speaker 2: must at first be repeated every three or four hours,
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  Speaker 2: but afterwards it need be plunged into the water only
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  Speaker 2: once in six or seven hours. Bread soaked in milk
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  Speaker 2: is sometimes given him in small quantities. In a short time.
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  Speaker 2: The fish will bear more and grow fat by this treatment.
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  Speaker 2: Many have been kept alive breathing nothing but air in
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  Speaker 2: this way several successive days. End of section two.
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  Speaker 3: Section three of the History of Esculent Fish. This is
• 8:55
  Speaker 3: a LibriVox recording. All LibriVox recordings are in the public domain.
• 9:00
  Speaker 3: For more information or to volunteer, please visit LibriVox dot org.
• 9:06
  Speaker 3: The History of esculent Fish by Roger North.
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  Speaker 4: The chub.
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  Speaker 3: The chub is according to the Artidian and Linnean system
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  Speaker 3: a species of Cypranus, and is called by the French
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  Speaker 3: the Villian and Testard, and was called by the ancient
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  Speaker 3: Romans squalis. The resorts of this fish are easily found,
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  Speaker 3: being generally holes over shaded by trees, and on a
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  Speaker 3: hot day they may be seen in great numbers, floating
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  Speaker 3: almost down the surface of the water for the table.
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  Speaker 3: They are very poor fish, full of bones. They afford
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  Speaker 3: much entertainment to the angler, and are easily caught. The
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  Speaker 3: best manner of fishing for them is thus prepare a
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  Speaker 3: very strong rod of sufficient length, fix a grasshopper to
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  Speaker 3: the hook, Place yourself so as not to be perceived
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  Speaker 3: by the fish, and drop in the bait about two
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  Speaker 3: feet from the place where a chub lies. If he
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  Speaker 3: does not see the angler, he rarely fails biting and
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  Speaker 3: is taken directly. But he is so strong a fish
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  Speaker 3: that he should be taken out carefully after a great
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  Speaker 3: deal of play, otherwise the tackle will be in danger.
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  Speaker 3: A beetle or any large fly will answer the purpose
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  Speaker 3: in the place of a grasshopper, and if none of
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  Speaker 3: them are to be had, the method of fishing must
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  Speaker 3: be altered, and the line be long enough for fishing
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  Speaker 3: at the bottom. In March and April, this fish is
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  Speaker 3: to be caught with red worms, in June and July
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  Speaker 3: with worms, snails and cherries. But in August and September
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  Speaker 3: the proper bait is a good cheese pounded in a
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  Speaker 3: mortar with some saffron and a little butter. Some make
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  Speaker 3: paste of cheese and venice turpentine for the chub in
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  Speaker 3: winter at which season the fish is better than at
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  Speaker 3: any other. The bones are less troublesome in this season,
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  Speaker 3: and the flesh more firm and better tasted. The roe
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  Speaker 3: is also generally well flavored. The angler must keep his
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  Speaker 3: bait for this fish at the bottom in cold weather
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  Speaker 3: and near the top in hot The fire will bite easily.
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  Speaker 3: End of section three.
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  Speaker 5: Section four of the History of esculent Fish. This is
• 11:13
  Speaker 5: a LibriVox recording. All LibriVox recordings are in the public domain.
• 11:18
  Speaker 5: For more information or to volunteer, please visit LibriVox dot org.
• 11:23
  Speaker 5: The History of Esculantfish by Roger North. The codfish the
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  Speaker 5: codfish is the largest of the genus Asilee by authors
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  Speaker 5: called Ascylus maximus and sometimes Assylus various five striatus. It
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  Speaker 5: is distinguished from other fishes of the same kind by
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  Speaker 5: the following marks. Its color on the back and sides
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  Speaker 5: is a dusky olive intermixed with yellow spots. A white
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  Speaker 5: belly with a white line running along each side from
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  Speaker 5: the gills to the tail, which is curved at the
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  Speaker 5: abdomen but straight elsewhere. It has very small scales which
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  Speaker 5: adhere firmly to the skin. Its eyes are large, a
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  Speaker 5: single beard hangs at the angle of its lower jaw,
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  Speaker 5: which is short, seldom longer than one's finger. It has
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  Speaker 5: a broad tongue and several rows of teeth, one being
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  Speaker 5: much longer than the rest. Among these, there are some
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  Speaker 5: movable teeth, as in the pike and in the palette.
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  Speaker 5: Near the orifice of the stomach, and near the gills,
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  Speaker 5: it has small clusters of teeth. It has three backfins,
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  Speaker 5: two at the gills, two at the breast, and two
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  Speaker 5: at the anus, and its tail is plain. End of
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  Speaker 5: section four section five of the History of esculent Fish.
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  Speaker 5: This is a LibriVox recording. All LibriVox recordings are in
• 12:55
  Speaker 5: the public domain. For more information or to volunteer, please
• 12:59
  Speaker 5: visit at LibriVox dot org. The History of esculent Fish
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  Speaker 5: by Roger North. The Hattock The hattock is according to
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  Speaker 5: the Artidian system of the genus of Gaddae. It is
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  Speaker 5: called by Salvian the Assylus major or greater Assylus, and
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  Speaker 5: by Turner and Willoughby the Ourus or Acidus of the ancients.
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  Speaker 5: Charlton tells us that it was the Calorus, Galerus or
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  Speaker 5: Galaxis of the old Romans mentioned by Pliny, but Arteti
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  Speaker 5: has some doubt about that. It is likewise called by Arteti.
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  Speaker 5: The gaddis with a bearded mouth, three fins on the back,
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  Speaker 5: a whitish body, with the upper jaw longest, the tail,
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  Speaker 5: a little forked. Large hattocks begin to be in row
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  Speaker 5: about the middle of November and continue so till the
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  Speaker 5: end of January. From that time till May, their tails
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  Speaker 5: grow thin and they are out of season. The small
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  Speaker 5: ones are very good from May to February, and those
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  Speaker 5: which are not old enough to breed in February, March
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  Speaker 5: and April. It is said by fishermen that in rough
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  Speaker 5: weather they hide themselves in the sand at the bottom
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  Speaker 5: of the sea and among the ooze, and shelter themselves
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  Speaker 5: till the storm is over, because they take none in
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  Speaker 5: stormy weather. They live in the summer on young herrings
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  Speaker 5: and on other young fish, and in winter on a
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  Speaker 5: species of Cespula called the stone coated worm, and by
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  Speaker 5: the fishermen haddock meat. The great shoals of haddocks come
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  Speaker 5: periodically on the coast of Yorkshire. The large ones quit
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  Speaker 5: the coast as soon as they get out of season,
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  Speaker 5: and leave behind them a number of small ones. They
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  Speaker 5: are said to visit the coasts of Hamburg and Jutland
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  Speaker 5: in the summer. There is a large black spot on
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  Speaker 5: each side of the haddock, ascribed by superstition to the
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  Speaker 5: mar which Saint Peter's thumb made when he took the
• 15:02
  Speaker 5: tribute money out of the mouth of a species of
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  Speaker 5: this fish. End of section five.
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  Speaker 4: Section six of the History of Esculantfish. This is a
• 15:19
  Speaker 4: LibriVox recording. All LibriVox recordings are in the public domain.
• 15:24
  Speaker 4: For more information or to volunteer, please visit LibriVox dot org.
• 15:30
  Speaker 4: Recorded by Vincent Wayne. The History of Esculantfish by Roger North.
• 15:36
  Speaker 4: The herring Horengus in ichthyology a species of the clopia.
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  Speaker 4: Its herringi forms are these. Its length is generally seven
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  Speaker 4: or eight inches, though it sometimes grows to a foot.
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  Speaker 4: Its head is flatted and its mouth placed upwards. It
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  Speaker 4: has a green back and sides mingled with blue, and
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  Speaker 4: a belly of a silver cast. Its scales are large
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  Speaker 4: and round. It is not spotted at all, and its
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  Speaker 4: belly is carinated. The ridge is quite smooth and not
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  Speaker 4: at all serrated. Its sidelines are small and scarce distinguishable.
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  Speaker 4: The lower jaws stronger and more prominent than the upper.
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  Speaker 4: Its kills are foreign number as in other fishes. Their
• 16:18
  Speaker 4: fibers very long and open remarkably wide, so that this
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  Speaker 4: fish dies almost as soon as taken out.
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  Speaker 6: Of the water.
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  Speaker 4: It has one fin on its back, which consists of
• 16:28
  Speaker 4: about seventeen rays and is between the head and the tail.
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  Speaker 4: The two ventral fins have nine rays, the pectoral seventeen
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  Speaker 4: and the anal fourteen. The tail is forked. The name
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  Speaker 4: herring takes its derivation from the German hair an army,
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  Speaker 4: which expresses their number when they migrate our seas. Herrings
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  Speaker 4: are found in vast quantities, from the highest northern latitudes
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  Speaker 4: as low as the northern coast in France. On the
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  Speaker 4: coast of America, large shoals of them are to be
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  Speaker 4: met with as low as Carolina. In Kemshetka. They are
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  Speaker 4: also to be found and very possibly in Japan. Their
• 17:06
  Speaker 4: winter rendezvous is within the Arctic Circle. They retire thereafter
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  Speaker 4: spawning and wherever they can meet with insect food. They
• 17:14
  Speaker 4: are in full row at the end of June and
• 17:16
  Speaker 4: in perfection till the commencement of winter, when they begin
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  Speaker 4: to deposit their spawn. Preserved herrings. Various are the names
• 17:25
  Speaker 4: given to them, and according as they are ordered as First,
• 17:29
  Speaker 4: sea sticks are what are caught all the fishing season,
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  Speaker 4: and but once packed, a barrel of these contain six
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  Speaker 4: or eight hundred. According to law, eight barrels go to
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  Speaker 4: the hundred. A hundred of herrings is one hundred and twenty,
• 17:44
  Speaker 4: a last is ten thousand, and they generally reckon fourteen
• 17:47
  Speaker 4: barrels to the last. Second, repacked herrings are herrings repacked
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  Speaker 4: on shore. Seventeen barrels of sea sticks make from twelve
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  Speaker 4: to fourteen barrels of repacked herrings. Repack them in the
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  Speaker 4: following manner. Take out the herrings, wash them in their
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  Speaker 4: own pickle, lay them orderly in a fresh barrel, and
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  Speaker 4: have no salt put to them. But after being close packed,
• 18:10
  Speaker 4: have a sworn copper put over them with the pickle.
• 18:13
  Speaker 4: When the barrel is half full, the pickle is brine
• 18:16
  Speaker 4: so strong that the herring may swim in it. Third,
• 18:20
  Speaker 4: summers are what are caught by the Dutch chasers or
• 18:23
  Speaker 4: divers from June to the middle of July. They are
• 18:27
  Speaker 4: sold in sea sticks. They will not endure repacking. They
• 18:31
  Speaker 4: go one with another full and shotten. But the repacked
• 18:35
  Speaker 4: herrings are sorted fourth, the sickened shot in herrings by themselves.
• 18:40
  Speaker 4: The barrel should be marked fifth. Cruss herrings are what
• 18:44
  Speaker 4: are caught after the middle of September. They are cured
• 18:47
  Speaker 4: with salt upon salt. All these are full herrings. There
• 18:51
  Speaker 4: is likewise another sort called cowed herrings. They serve to
• 18:55
  Speaker 4: make red herrings from September to October. They should be
• 18:58
  Speaker 4: carried on shore within a week after they are taken.
• 19:01
  Speaker 4: They are rowed in salt, but never jypped. Those which
• 19:05
  Speaker 4: they make red herrings of are washed in fresh water
• 19:08
  Speaker 4: previous to their being hung up in the herring houses,
• 19:11
  Speaker 4: generally known by the appellation of herring hangs. Then followeth
• 19:15
  Speaker 4: the manner of salting herrings. When the fishes are taken
• 19:18
  Speaker 4: out of the nets and put into the war backs
• 19:20
  Speaker 4: which stand on the side of the vessel, one fills
• 19:22
  Speaker 4: the jippers baskets. The jippers, after having cut their throats
• 19:26
  Speaker 4: and taken out their cuts, proceed to sort them. When
• 19:30
  Speaker 4: the gyp are put into the basket, one man takes
• 19:32
  Speaker 4: it to the rower back, wherein there is salt. One
• 19:35
  Speaker 4: stirs them about in the salt whilst another takes them
• 19:38
  Speaker 4: from him and carries them in baskets to the packers.
• 19:41
  Speaker 4: Each barrel is packed by four men, who lay the
• 19:43
  Speaker 4: herrings one by one in a very even manner. Which
• 19:47
  Speaker 4: barrel being full, another man takes it from them. The
• 19:50
  Speaker 4: barrel is usually left to stand open for a day
• 19:52
  Speaker 4: or two to dissolve the salt. Afterward it is filled
• 19:56
  Speaker 4: up and the barrel is headed. Observe that the pickle
• 19:59
  Speaker 4: be strong enough to sustain the fish, otherwise they will
• 20:02
  Speaker 4: decay in it. End of section.
• 20:05
  Speaker 7: Six Section seven of the History of Esculent Fish. This
• 20:15
  Speaker 7: is a LibriVox recording. All LibriVox recordings are in the
• 20:19
  Speaker 7: public domain. For more information or to volunteer, please visit
• 20:23
  Speaker 7: LibriVox dot org. Recording by Margaret Lange. The History of
• 20:30
  Speaker 7: Esculent Fish by Roger North, Section seven. The mackerel a
• 20:36
  Speaker 7: very common seafish of the scomber kind. Its nose is sharp,
• 20:41
  Speaker 7: pointed and tapered, Its eyes large, and both its jaws
• 20:46
  Speaker 7: of the same length. The teeth are small, but very numerous,
• 20:50
  Speaker 7: the body compressed on the sides towards the tail. It
• 20:54
  Speaker 7: is rather slender and somewhat angular. The first dorsal fin
• 20:59
  Speaker 7: is placed a little behind the pectoral fin. It is
• 21:02
  Speaker 7: triangular and as nine or ten stiff rays. The second
• 21:06
  Speaker 7: has twelve soft rays and lies at a distance from
• 21:09
  Speaker 7: the other. The pectreal has twenty and the ventral six rays.
• 21:14
  Speaker 7: At the base of the anal fin is a long spine.
• 21:18
  Speaker 7: Betwixt the last dorsal and the tail are five small fins,
• 21:23
  Speaker 7: the same number likewise betwixt the anal and the tail.
• 21:28
  Speaker 7: The tail is broad and semi lunar. The color of
• 21:32
  Speaker 7: the back and sides above the lateral line is beautiful green,
• 21:36
  Speaker 7: variegated with black lines pointing downwards beneath the line. The
• 21:40
  Speaker 7: belly is of a beautiful silvery color. The eyes of
• 21:44
  Speaker 7: the mackerel are almost covered with a white film which
• 21:48
  Speaker 7: grows in winter, during which time they are nearly blind.
• 21:52
  Speaker 7: They cast it in the beginning of summer. It is
• 21:56
  Speaker 7: in high estimation amongst the Romans because at furnish the
• 22:00
  Speaker 7: precious gear room. End of section.
• 22:04
  Speaker 4: Seven Section eight of the History of esculent Fish. This
• 22:15
  Speaker 4: is a LibriVox recording. All LibriVox recordings are in the
• 22:18
  Speaker 4: public domain. For more information or to volunteer, please visit
• 22:23
  Speaker 4: LibriVox dot org recorded by Vincent Wayne the History of
• 22:29
  Speaker 4: esculent Fish by Roger North the mullet. The mullet is
• 22:34
  Speaker 4: a name given indeterminately to fish of several kinds, but
• 22:38
  Speaker 4: the true meaning of the word is the same with
• 22:40
  Speaker 4: that of mugle or cephalus. The characters of the mugle
• 22:44
  Speaker 4: are these. The branchiostage membrane on each side contains six
• 22:49
  Speaker 4: crooked bones, the upper one being the broadest and hid
• 22:53
  Speaker 4: under the gills. Only five are discernible. The scales are
• 22:57
  Speaker 4: large and cover the head and the uppercula of the gill,
• 23:00
  Speaker 4: as well as the body of the fish. The head
• 23:03
  Speaker 4: is depressed in the interior part, the body oblong and compressed.
• 23:07
  Speaker 4: According to these distinctions, there is only one species of mugle,
• 23:11
  Speaker 4: namely the mugle of Ovid and the ancients. It resembles
• 23:15
  Speaker 4: the thymalus in its external figure. Its jaws are tender
• 23:20
  Speaker 4: and thin and have no teeth in them. The tail
• 23:22
  Speaker 4: is forked. The linean system reckons two species, viz. The
• 23:27
  Speaker 4: cephalus and the albula. Three or four different species of
• 23:31
  Speaker 4: mugle have been described by Rondelettius and others, but their
• 23:34
  Speaker 4: difference seems to arise merely from age place and the
• 23:38
  Speaker 4: like accidents. The nose is sharp, the belly bowed, the
• 23:43
  Speaker 4: head plain and flatted. The scales are very large and
• 23:46
  Speaker 4: cover the body entirely. The back is of a dusky
• 23:50
  Speaker 4: blue or greenish brown color, the belly white, and the
• 23:54
  Speaker 4: sides variegated from the head to the tail with green
• 23:56
  Speaker 4: and black lines. Its tongue is rather rough. It has
• 24:00
  Speaker 4: no teeth. It preys upon no fish, and is therefore
• 24:03
  Speaker 4: supposed to feed on weeds. At certain times it comes
• 24:06
  Speaker 4: up the river, but is generally caught at sea. The
• 24:09
  Speaker 4: mullet is a very good tasted fish. We make tobaggo
• 24:13
  Speaker 4: of its spawn. Mullets are to be found chiefly on
• 24:16
  Speaker 4: sandy coast, particularly where there are influxes of fresh water.
• 24:20
  Speaker 4: They come in great shoals, and they keep rooting the
• 24:23
  Speaker 4: mud like hogs, and leave their trace in the form
• 24:25
  Speaker 4: of large round holes. They are very cunning, and when
• 24:29
  Speaker 4: surrounded with a net, the whole shoal frequently escapes by
• 24:32
  Speaker 4: leaping over it. For if one takes the lead, the
• 24:35
  Speaker 4: others are sure to follow. End of section eight Section
• 24:43
  Speaker 4: nine of the History of esculent Fish. This is a
• 24:47
  Speaker 4: LibriVox recording. All LibriVox recordings are in the public domain.
• 24:52
  Speaker 4: For more information or to volunteer, please visit LibriVox dot org.
• 24:58
  Speaker 4: Recorded by Vincent Wayne. The History of esculent Fish by
• 25:03
  Speaker 4: Roger North. The perch, the peerch or perch, is a
• 25:08
  Speaker 4: genus of fish of the order of Thorase. The characters
• 25:11
  Speaker 4: of these are that the membrane of gills has seven bones,
• 25:15
  Speaker 4: and the back has one or two fins, the first
• 25:18
  Speaker 4: spiny and the second soft. The body is covered with
• 25:21
  Speaker 4: rough scales. The edges of the gill covers are scaly
• 25:25
  Speaker 4: and serrated. Lineus enumerates thirty six species. This fish is
• 25:29
  Speaker 4: variegated with black spots. There is a strange variety of perch,
• 25:34
  Speaker 4: some of which are quite hunched, and the backbone near
• 25:37
  Speaker 4: to the tail very much distorted in color and other respects.
• 25:41
  Speaker 4: It is similar to the common kind. The best time
• 25:44
  Speaker 4: for their biting is betwixt spring and summer, as at
• 25:47
  Speaker 4: that time they are very greedy, and the angler with
• 25:50
  Speaker 4: good management may take all that are in the hole
• 25:52
  Speaker 4: at one standing, if there were ever so many. The
• 25:55
  Speaker 4: perch will bite all day long if it be cloudy,
• 25:58
  Speaker 4: but the best time is from eight till ten in
• 26:00
  Speaker 4: the morning and from three till six in the afternoon.
• 26:04
  Speaker 4: It is very abstemious in the winter and will seldom bite.
• 26:07
  Speaker 4: If it does at all, it is in the middle
• 26:09
  Speaker 4: of the day. All fish bite best at this time
• 26:12
  Speaker 4: of the day in that season. End of section.
• 26:16
  Speaker 7: Nine Section ten of the History of Esculent Fish. This
• 26:26
  Speaker 7: is a LibriVox recording. All LibriVox recordings are in the
• 26:29
  Speaker 7: public domain. For more information or to volunteer, please visit
• 26:34
  Speaker 7: LibriVox dot org. Recording by Margaret Lange. The History of
• 26:40
  Speaker 7: Esculant Fish by Roger North, Section ten. The pike is
• 26:46
  Speaker 7: the Lucius essex of Linnaeus. It has a very flat head.
• 26:51
  Speaker 7: The upper jaw is broad and shorter than the lower,
• 26:54
  Speaker 7: which turns up a little at the end. The body
• 26:57
  Speaker 7: is long, slender, and compressed sideways. The teeth are very sharp,
• 27:02
  Speaker 7: disposed only in the front of the upper jaw, but
• 27:05
  Speaker 7: in both sides of the lower, sometimes in the roof
• 27:08
  Speaker 7: of the mouth, and frequently in the tongue. The eyes
• 27:13
  Speaker 7: are small, and the slit of the mouth very wide.
• 27:17
  Speaker 7: The dorsal fin is placed very low on the back
• 27:20
  Speaker 7: and consists of twenty one rays, the pectoral of fifteen
• 27:24
  Speaker 7: the ventral of eleven and the anal of eighteen. The
• 27:28
  Speaker 7: tail is bifurcated. They are to be found in most
• 27:32
  Speaker 7: of the lakes in Europe. Lapland produces very large ones,
• 27:36
  Speaker 7: some eight feet long. They are dried there and exported
• 27:40
  Speaker 7: for sale. The pike was introduced into England in the
• 27:44
  Speaker 7: reign of Henry the eighth in fifteen thirty seven, when
• 27:48
  Speaker 7: a pike was sold for double the price of a
• 27:50
  Speaker 7: house lamb in February. Besides its usual food fish and frogs,
• 27:57
  Speaker 7: it devours water rats and young ducks. It is remarkable
• 28:02
  Speaker 7: for its longevity. We read of one that lived till
• 28:05
  Speaker 7: ninety years old, and of another that was no less
• 28:08
  Speaker 7: than two hundred and seventy years old. End of section ten.
• 28:19
  Speaker 8: Section eleven of the History of esculent Fish. This is
• 28:23
  Speaker 8: a LibriVox recording. All LibriVox recordings are in the public domain.
• 28:28
  Speaker 8: For more information or to volunteer, please visit LibriVox dot org.
• 28:34
  Speaker 8: Recording by Cassiopia Sparks. The History of esculent Fish by
• 28:39
  Speaker 8: Roger North. The roach and the shad. The roach is
• 28:45
  Speaker 8: the English name of a very common fish called by
• 28:48
  Speaker 8: some authors through Utilius and Rubiculus, and by others the rebellio.
• 28:54
  Speaker 8: It is a species of the Cypranus according to the
• 28:58
  Speaker 8: new system of artiity and the Cyprinous Rutilius of Linnaeus.
• 29:03
  Speaker 8: It has been looked upon, though without much reason, remarkable
• 29:07
  Speaker 8: for its liveliness and vivacity, from which comes the proverb
• 29:11
  Speaker 8: sound as a roach. In some parts of the world,
• 29:15
  Speaker 8: this fish will only live in standing waters. It thrives
• 29:18
  Speaker 8: very much in ponds and deep still rivers. It is
• 29:21
  Speaker 8: very remarkable for its progeny, a pond being sooner stalked
• 29:25
  Speaker 8: with this fish than any other. The shad is the
• 29:30
  Speaker 8: name of a sea fish of the herrying kind. It
• 29:33
  Speaker 8: is also called the mother of herrings by some authors,
• 29:36
  Speaker 8: Clupeia and Trisa, by the ancients Trechus or Trachaeus, and
• 29:41
  Speaker 8: the Clopia allosa of Linaeus. In its general form, it
• 29:45
  Speaker 8: very much resembles the herring, only it is flatter and broader,
• 29:49
  Speaker 8: and grows to a cubit long and four inches broad.
• 29:53
  Speaker 8: The back is convex and rather sharp, the head sloping
• 29:57
  Speaker 8: considerably from it. The body grows gradually less to the tail,
• 30:01
  Speaker 8: from thence the lower jaw is rather longer than the
• 30:04
  Speaker 8: upper the teeth very minute. The dorsal fin is small
• 30:09
  Speaker 8: and placed very near the center. The middle rays are
• 30:12
  Speaker 8: the longest. The pectoral and ventral fins are small, the
• 30:16
  Speaker 8: belly very sharp, the tail forked. The body is of
• 30:19
  Speaker 8: a dusky blue. Above the gills is a line of
• 30:23
  Speaker 8: black spots which mark the upper part of the back
• 30:26
  Speaker 8: on each side. The number of these spots is different
• 30:29
  Speaker 8: in different fish, from four to ten. It is very
• 30:33
  Speaker 8: common in many of our seas, and in some of
• 30:35
  Speaker 8: our rivers which lie near the sea. They run up
• 30:39
  Speaker 8: there in great numbers and are then very fat. They
• 30:42
  Speaker 8: afterwards become lean and go down to the sea again.
• 30:46
  Speaker 8: They usually swim in large shoals together. The shad is
• 30:50
  Speaker 8: in higher perfection in the Severn than in any other
• 30:53
  Speaker 8: river in Great Britain. It appears there in May, and
• 30:57
  Speaker 8: in very warm seasons in April it continues about two months.
• 31:01
  Speaker 8: At its first appearance, it is esteemed a very delicate fish,
• 31:05
  Speaker 8: especially in Gloucester, where it sells dearer than salmon. The
• 31:10
  Speaker 8: London fishmongers distinguish it from that of the Thames by
• 31:13
  Speaker 8: the French name of allosse. Whether they spawn in the
• 31:17
  Speaker 8: Severn and why is not determined, as their fry has
• 31:20
  Speaker 8: not yet been ascertained. The old fish comes from the
• 31:24
  Speaker 8: sea in full row. The fishermen imagine very erroneously that
• 31:29
  Speaker 8: the bleak which appear in multitudes near Gloucester in the
• 31:33
  Speaker 8: months of July and August are the fry of the shad.
• 31:36
  Speaker 8: Many of these are taken in those months only, but
• 31:39
  Speaker 8: none of the emaciated shad are ever caught in their return.
• 31:43
  Speaker 8: The Thames shad does not frequent the river till the
• 31:46
  Speaker 8: month of July, and is thought a very coarse, insipid
• 31:49
  Speaker 8: fish at that time. The Twait a variety of shad
• 31:53
  Speaker 8: which makes its appearance in Gloucester and is taken in
• 31:56
  Speaker 8: great numbers in the Severn, but held in as great
• 31:59
  Speaker 8: disrept as the shad of the Tens. The real shad
• 32:02
  Speaker 8: weighs sometimes eight pounds, but in general from four to five.
• 32:07
  Speaker 8: The tweight, on the contrary, weighs from half a pound
• 32:10
  Speaker 8: to two pounds, which it never exceeds. It only differs
• 32:14
  Speaker 8: from the small shad by having one or more black
• 32:17
  Speaker 8: spots on its side, which are generally placed one under
• 32:20
  Speaker 8: the other. End of Section.
• 32:23
  Speaker 9: Eleven Section twelve of the History of Esculant fish. This
• 32:34
  Speaker 9: is a LibriVox recording. All LibriVox recordings are in the
• 32:37
  Speaker 9: public domain. For more information or to volunteer, please visit
• 32:41
  Speaker 9: liberywox dot org. The History of Esculant Fish by Roger North.
• 32:47
  Speaker 9: The tench and the trout. The tench is in etheology
• 32:54
  Speaker 9: the English name of the tinka of the modern authors,
• 32:59
  Speaker 9: but according to the Artidian and Linnean system, a species
• 33:04
  Speaker 9: of the soprinus. It is distinguished by Artadi by the
• 33:09
  Speaker 9: name of the blackish mucus or slimy soprynus at the
• 33:14
  Speaker 9: end of the tail. Even the trout is a very
• 33:19
  Speaker 9: valuable river fish, the characters of which are these. It
• 33:25
  Speaker 9: has a long body. Its head is short and round,
• 33:29
  Speaker 9: its nose blunt at the end. Its tail is very broad,
• 33:33
  Speaker 9: its mouth large, and each jaw furnished with one row
• 33:37
  Speaker 9: of sharp teeth. In its palate. There are three parcels
• 33:41
  Speaker 9: of teeth, each of an oblong figure in the congares,
• 33:45
  Speaker 9: and all meeting in an angle near the end of
• 33:48
  Speaker 9: the nose. The tongue has also six, eight or ten
• 33:52
  Speaker 9: teeth on it. It is very beautifully variegated on the
• 33:57
  Speaker 9: sides with red spots. The colour of the trout and
• 34:00
  Speaker 9: its spots varies greatly in different waters and different seasons,
• 34:06
  Speaker 9: yet you may reduce each to one species. In Flindivy,
• 34:11
  Speaker 9: a lake in South Wales, there are trouts called cocky
• 34:14
  Speaker 9: dial marked with red and black spots, about the size
• 34:18
  Speaker 9: of a sixpence, others not spotted, and of a reddish hue,
• 34:23
  Speaker 9: which sometimes weigh from eight to ten pounds. They are
• 34:27
  Speaker 9: very ill tasted. In Lochney, in Ireland, there are trouts
• 34:32
  Speaker 9: called Buddha, many of which weigh thirty pounds. Others are
• 34:37
  Speaker 9: taken in a much superior size. In holse Water, a
• 34:41
  Speaker 9: lake in Cumberland, the same as those trouts in the
• 34:45
  Speaker 9: Lakes of Geneva. The stomachs of the common trouts are
• 34:49
  Speaker 9: very thick and muscular, as they feed on the shellfish
• 34:52
  Speaker 9: of the lakes and rivers as well as the small fish,
• 34:57
  Speaker 9: and take gravel or stones into their stomachs to assist
• 35:00
  Speaker 9: in comminuting the testaceous parts of their food. The trouts
• 35:05
  Speaker 9: of certain lakes in Ireland are remarkable for the great
• 35:09
  Speaker 9: thickness of their stomachs, which, from some resemblance to the
• 35:13
  Speaker 9: digesting organs in birds, are called gizzards, and the species
• 35:18
  Speaker 9: which have them are called gizzard trouts. These stomachs are
• 35:22
  Speaker 9: frequently served up at the table in Ireland under the
• 35:25
  Speaker 9: nomination of gizzards. Trouts are a very voracious fish, affording
• 35:31
  Speaker 9: the angular great amusements. The underjaw of the trout is
• 35:36
  Speaker 9: subject to the same curvature as that of the salmon.
• 35:39
  Speaker 9: There is likewise a species of trout which migrates out
• 35:43
  Speaker 9: of the sea into the River Esk in Cumberland from
• 35:46
  Speaker 9: July to September, and cold. From its color the whiting,
• 35:51
  Speaker 9: its taste is delicious. When they first make their appearance
• 35:55
  Speaker 9: from the salt water, they have a salmon louse adhering
• 35:59
  Speaker 9: to them. They have milt and spawn, but no fry
• 36:04
  Speaker 9: has been yet observed. It goes under the appellation of
• 36:08
  Speaker 9: pinnox among the Scotch. They are never more than a
• 36:11
  Speaker 9: foot in length. The upper joy is somewhat longer than
• 36:15
  Speaker 9: the lower. The upper contains two rows of teeth, and
• 36:19
  Speaker 9: the lower one. On the tongue there are six teeth.
• 36:23
  Speaker 9: Its form is truly elegant, the color dusky mingled with silver.
• 36:28
  Speaker 9: First dorsal fin spotted with black, the tail quite black
• 36:32
  Speaker 9: and forked. The dorsal fin has eleven rays, the pectoral thirteen,
• 36:38
  Speaker 9: the ventral nine, the anal nine end of section twelve.
• 36:51
  Speaker 7: Section thirteen of the History of Esculent Fish. This is
• 36:56
  Speaker 7: a LibriVox recording. All LibriVox recordings are in the public domain.
• 37:01
  Speaker 7: For more information or to volunteer, please visit LibriVox dot org.
• 37:07
  Speaker 7: Recording by Margaret Lange. The History of esculent Fish by
• 37:12
  Speaker 7: Roger North, Section thirteen. The whiting is in ichthyology, the
• 37:19
  Speaker 7: English name of a common fish of the Esylus kind,
• 37:23
  Speaker 7: called by some Esilus mollus, and by others Esilus albus
• 37:27
  Speaker 7: or merlingus. It is, certainly, according to the Artidian system,
• 37:32
  Speaker 7: one of the gaddy, distinguished by that author by the
• 37:35
  Speaker 7: name of gaddis, with three fins on the back, without beards,
• 37:40
  Speaker 7: with a white body, the upper jaw longer than the lower.
• 37:44
  Speaker 7: The whiting or Gaddis Melingus of Linnaeus, has a very
• 37:49
  Speaker 7: elegant form. Its eyes are large, its nose sharp. The
• 37:54
  Speaker 7: teeth of the upper jaw are very long and appear
• 37:57
  Speaker 7: above the lower when closed. The first dorsal finn has
• 38:01
  Speaker 7: fifteen rays, the second eighteen, and the last twenty. The
• 38:06
  Speaker 7: head and back are of a pale brown color, the
• 38:09
  Speaker 7: lateral line white and crooked, the bellian sides silvery, the
• 38:15
  Speaker 7: sides being marked lengthways with yellow. They appear in the
• 38:19
  Speaker 7: sea by large shoals in the spring, keeping at the
• 38:22
  Speaker 7: distance of about half a mile to that of three
• 38:25
  Speaker 7: miles from the shore. They are the most delicate and
• 38:28
  Speaker 7: wholesome of any of the genus, and seldom grow to
• 38:32
  Speaker 7: more than ten or twelve inches in length. End of
• 38:36
  Speaker 7: section thirteen.
• 38:41
  Speaker 1: Section fourteen of the History of Esculent Fish. This is
• 38:45
  Speaker 1: a LibriVox recording. All LibriVox recordings are in the public domain.
• 38:50
  Speaker 1: For more information or to volunteer, please visit LibriVox dot org.
• 38:55
  Speaker 1: Recording by Larry Wilson. The History of Esculent Fish by
• 38:59
  Speaker 1: Roger Nor, a discourse of fish and fish ponds, of
• 39:04
  Speaker 1: the situation and disposition of the principal waters. One great
• 39:09
  Speaker 1: point in the conduct of fish is to have them
• 39:11
  Speaker 1: at command. Another is to have perpetual recruits to supply
• 39:16
  Speaker 1: your stock as you draw it off. This is not
• 39:19
  Speaker 1: to be done without a certain order and method, and
• 39:22
  Speaker 1: with it nothing is more practicable and easy. Your method
• 39:26
  Speaker 1: must be to have some great waters, which are the
• 39:29
  Speaker 1: head waters of the fish from whence you may take,
• 39:32
  Speaker 1: or wherein you may put any ordinary quantity of fish.
• 39:37
  Speaker 1: Then to have stews and other proper auxiliary waters, so
• 39:41
  Speaker 1: as you lead the fish from one to the other,
• 39:43
  Speaker 1: whereby you never shall want and need not abound. And
• 39:47
  Speaker 1: which is more, lose no time in the growth of
• 39:49
  Speaker 1: the fish, but employ the water as you do your land,
• 39:53
  Speaker 1: to the best advantage. This will appear more distinctly in
• 39:56
  Speaker 1: the sequel of this discourse, which shall begin with the
• 40:00
  Speaker 1: situation and disposition of the principal waters, whereupon you must
• 40:04
  Speaker 1: depend for the raising and feeding of the greatest part
• 40:07
  Speaker 1: of the stock. First you must examine the grounds and
• 40:11
  Speaker 1: find some fall betwixt two hills as near a flat
• 40:14
  Speaker 1: as may be, so there be a sufficient current for
• 40:17
  Speaker 1: the water. If there be any difficulty in judging of such,
• 40:21
  Speaker 1: take an opportunity after some sudden rain or the breaking
• 40:25
  Speaker 1: up of a great snow in winter, and you shall
• 40:27
  Speaker 1: see plainly which way the ground casts, for the water
• 40:31
  Speaker 1: will take the true fall and run accordingly. The condition
• 40:35
  Speaker 1: of the place must determine the quantity of ground to
• 40:37
  Speaker 1: be covered with water. I should propose in all fifteen
• 40:41
  Speaker 1: acres in three ponds, or eight acres in two and
• 40:45
  Speaker 1: not less. And these ponds should be placed one above another,
• 40:50
  Speaker 1: so as the point of the lower may almost reach
• 40:52
  Speaker 1: the head or bank of the upper, which will be
• 40:55
  Speaker 1: very beautiful as well as profitable, as will appear afterwards.
• 41:00
  Speaker 1: The head or bank, which by stopping the water in
• 41:02
  Speaker 1: its current, is to raise the water and so make
• 41:06
  Speaker 1: a pond, must be built with the clay and earth
• 41:08
  Speaker 1: taken from the pan or hollow dug in the lowest
• 41:11
  Speaker 1: ground above the bank, and that pan should be shaped
• 41:14
  Speaker 1: as half an oval, whereof the flat comes to the bank,
• 41:18
  Speaker 1: and the longer diameter runs square from it. But were
• 41:22
  Speaker 1: there not need of earth for this purpose, it were
• 41:25
  Speaker 1: better to leave the natural soil for the fish to
• 41:27
  Speaker 1: feed upon. I shall give the reason afterwards, and consider
• 41:31
  Speaker 1: the manner of raising the fortifying and bank, particularly into
• 41:36
  Speaker 1: section fourteen.
• 41:44
  Speaker 10: Section fifteen of the History of Esculent Fish. This is
• 41:48
  Speaker 10: a LibriVox recording. All LibriVox recordings are in the public domain.
• 41:53
  Speaker 10: For more information or to volunteer, please visit LibriVox dot org.
• 41:59
  Speaker 10: Recording by Jen Warren, The History of esculent Fish by
• 42:04
  Speaker 10: Roger North Of the manner of the making and raising
• 42:08
  Speaker 10: pond heads it is obvious that if you make a
• 42:12
  Speaker 10: dam cross a valley or swamp, where at any time
• 42:15
  Speaker 10: after the water runs, it will produce a pond. And
• 42:19
  Speaker 10: as the bank or dam is higher at the point
• 42:22
  Speaker 10: or center, which is against the lowest ground, so much
• 42:26
  Speaker 10: is the pond deeper. And if the hills on each
• 42:29
  Speaker 10: side rise steep and quick, the water stopped will cover
• 42:33
  Speaker 10: less ground than if they rise slow. Now, first, for
• 42:38
  Speaker 10: making the bank or head, you must be sure it
• 42:41
  Speaker 10: is tight, and that it do not sow or leak,
• 42:45
  Speaker 10: as it will certainly do if it be composed of
• 42:48
  Speaker 10: mere earth. Therefore a bed or wall of clay. The
• 42:52
  Speaker 10: whole length of the bank must be carried up with
• 42:55
  Speaker 10: good ramming, from a foot or two below the surface
• 42:58
  Speaker 10: of the ground to such height as you propose the
• 43:01
  Speaker 10: water shall stand. If you do not give the bed
• 43:05
  Speaker 10: of clay this foundation, the water lying under a great
• 43:08
  Speaker 10: weight from the depth of it will work itself underneath.
• 43:12
  Speaker 10: So allow a spit or two at least for it. Then,
• 43:15
  Speaker 10: as you ram the clay, you must be sure that
• 43:18
  Speaker 10: earth be brought to carry the bank up with it,
• 43:21
  Speaker 10: or else the sun will search and crack it, which
• 43:23
  Speaker 10: is of pernicious consequence. So when it is come to
• 43:27
  Speaker 10: its full height, close and cover it with earth immediately,
• 43:31
  Speaker 10: lest the inconvenience happens. You must allow three feet to
• 43:35
  Speaker 10: the breath of this bed of clay, and raise it
• 43:38
  Speaker 10: to the height you intend the water shall stand and
• 43:41
  Speaker 10: lay earth three feet higher. Two feet would have served,
• 43:45
  Speaker 10: but that the allowance of one at least must be
• 43:48
  Speaker 10: made for the sinking of the bank, for it will
• 43:50
  Speaker 10: do so notwithstanding the pressing of tumbrels, horses and men
• 43:54
  Speaker 10: working upon it. If you project many stews or other
• 43:59
  Speaker 10: ponds to be sunk breat down about the same time,
• 44:02
  Speaker 10: you will have great advantage by the clay you take
• 44:04
  Speaker 10: out of them, which will be much more than is
• 44:07
  Speaker 10: necessary for the bed, And that may fortify the bed
• 44:10
  Speaker 10: by being pressed down by the tumbrels on each side
• 44:13
  Speaker 10: of it, and so the bank will be very much confirmed.
• 44:16
  Speaker 10: And it will also save breaking of ground within the pond,
• 44:19
  Speaker 10: which is a great advantage in the feet of fish
• 44:23
  Speaker 10: and of section fifteen recording by Jen Warren, Section sixteen
• 44:34
  Speaker 10: of the History of Esculent Fish. This is a LibriVox recording.
• 44:39
  Speaker 10: A LibriVox recordings are in the public domain. For more
• 44:43
  Speaker 10: information or to volunteer, please visit LibriVox dot org. Recording
• 44:48
  Speaker 10: by Jenwarren. The History of esculant fish by Roger North.
• 44:54
  Speaker 10: The dimensions of pond heads. The dimensions of these banks
• 44:59
  Speaker 10: are governed by them the manner of the hills rising.
• 45:02
  Speaker 10: For if it be quick, then to cover a competent
• 45:05
  Speaker 10: quantity of ground, you must raise the bank higher. And
• 45:08
  Speaker 10: consequently it must be made stronger than when the ground
• 45:12
  Speaker 10: riseth slow, so as a moderate height shall cast the
• 45:16
  Speaker 10: water upon ground enough. And of this there will be
• 45:19
  Speaker 10: great difference, For in some places ten feet high shall
• 45:23
  Speaker 10: cover as much as twenty feet in others, And this
• 45:26
  Speaker 10: will be easily discovered by the water level used according
• 45:29
  Speaker 10: to art, whereby you may stake the water line upon
• 45:33
  Speaker 10: the ground to any height, and so you will fix
• 45:36
  Speaker 10: the determinate height of the bank. I will suppose a medium,
• 45:40
  Speaker 10: and that a bank fourteen feet high at the center
• 45:43
  Speaker 10: will cover the quantity of ground. Then you must make
• 45:46
  Speaker 10: your bank at the foot at least fifty feet wide,
• 45:50
  Speaker 10: and so, straightening by equal degrees on either side, bring
• 45:54
  Speaker 10: it to sixteen at the top, And so you will
• 45:57
  Speaker 10: have a sufficient slope, and the bank will stand frost
• 46:00
  Speaker 10: and durable scarce to be destroyed without as much pains
• 46:03
  Speaker 10: and industry as made it by this proportion. Pond heads
• 46:08
  Speaker 10: of any dimension may be projected. The matter is not
• 46:11
  Speaker 10: so nicely circumstanced that a little more or less should signify.
• 46:16
  Speaker 10: But it must be noted that to make them too
• 46:18
  Speaker 10: slight is the greatest error, and most to be avoided.
• 46:22
  Speaker 10: Let them be rather made too strong, for then you
• 46:25
  Speaker 10: have not only a more secure bank, but a more
• 46:28
  Speaker 10: beautiful walk and more room for wheel carriage, besides a
• 46:32
  Speaker 10: capacity of some wood, all which compensate the charge of
• 46:35
  Speaker 10: what is superfluous. End of section sixteen. Recording by Jen Warren.
• 46:46
  Speaker 8: Section seventeen of the History of esculent Fish. This is
• 46:51
  Speaker 8: a LibriVox recording. All LibriVox recordings are in the public domain.
• 46:57
  Speaker 8: For more information or to volunteer, please visit LibriVox dot org.
• 47:02
  Speaker 8: Recording by Cassiopia Sparks. The History of esculent Fish by
• 47:08
  Speaker 8: Roger North of Securing your banks. If the bank be
• 47:13
  Speaker 8: well made and insufficient dimension, nothing can hurt it, but
• 47:16
  Speaker 8: great land floods or water shots, which, if suffered to
• 47:20
  Speaker 8: run over the bank, will carry away the fish, which
• 47:23
  Speaker 8: in a warm flood will rise and go with it
• 47:25
  Speaker 8: to seek adventures, but also gurry holes in the back
• 47:29
  Speaker 8: of a bank, and weaken it so much that if
• 47:31
  Speaker 8: the flood continues, it shall carry away altogether. For preventing
• 47:36
  Speaker 8: of this mischief, there are two ways on grates at
• 47:40
  Speaker 8: each end of the bank, planted upon the level that
• 47:43
  Speaker 8: is to be the highest of the water, two channels
• 47:46
  Speaker 8: of diversion, which, being taken so high in the current
• 47:50
  Speaker 8: as may lead the water upon the side of either
• 47:52
  Speaker 8: hill above the bank. You have the power to turn
• 47:56
  Speaker 8: out all the water when you please, so that none
• 47:58
  Speaker 8: shall come upon the bank one. As to grates, the
• 48:02
  Speaker 8: way of them is well known. However, observe that if
• 48:05
  Speaker 8: they be made of wood, the banks must be set
• 48:08
  Speaker 8: diagonally like window bars, for so rubbish stops least against them,
• 48:13
  Speaker 8: and the water passeth freely. And in regard you cannot
• 48:16
  Speaker 8: allow any great distance between them. For keeping in the fish.
• 48:20
  Speaker 8: You must help out the room by extending the grate
• 48:23
  Speaker 8: from each side of the cut in the bank where
• 48:25
  Speaker 8: the water is to vent some considerable space from the bank,
• 48:29
  Speaker 8: and there to meet in a point, forming a triangle
• 48:32
  Speaker 8: upon the bank. Here are many more slits for the
• 48:35
  Speaker 8: water to vent at than if the grate lay flat
• 48:38
  Speaker 8: upon the bank, covering the passage only, and if need be,
• 48:42
  Speaker 8: there may be doors to slide up and down made
• 48:45
  Speaker 8: in the grate to let the water pass more freely,
• 48:47
  Speaker 8: but this endangerous losing the fish. If you will afford
• 48:51
  Speaker 8: iron for these grates, you need only cover the passage
• 48:54
  Speaker 8: of the bank, for the bars need not be so thick,
• 48:57
  Speaker 8: but there will be space enough for the water to
• 48:59
  Speaker 8: vent at two. The channels for diverting the water are
• 49:04
  Speaker 8: very useful in this and many other respects, for they
• 49:07
  Speaker 8: give you a perfect command of the water, and you
• 49:09
  Speaker 8: may turn it which way you please, so as to
• 49:12
  Speaker 8: fill or keep dry any of the ponds, and in
• 49:15
  Speaker 8: a wet season are a perfect security. These should be
• 49:18
  Speaker 8: made four feet wide, and on each side of the pond.
• 49:21
  Speaker 8: The loss of ground is not considerable for wood growing,
• 49:24
  Speaker 8: there will make amends for it. The string of ponds
• 49:27
  Speaker 8: in Hyde Park are admirably disposed in disrespect, for the
• 49:31
  Speaker 8: current of the valley is carried along by the side
• 49:33
  Speaker 8: of all the ponds, and may be let into any
• 49:36
  Speaker 8: of them, or any may be emptied into it than
• 49:39
  Speaker 8: which there is not a greater command of water. However,
• 49:43
  Speaker 8: carefully a bank is made, it is probable it will
• 49:46
  Speaker 8: sow a little at first, but this should be no discouragement,
• 49:50
  Speaker 8: for by the settling of the earth, it will continually
• 49:53
  Speaker 8: grow higher, and in a few years, if made with
• 49:56
  Speaker 8: tolerable care, be as firm as a rock. End of
• 50:01
  Speaker 8: section seventeen. Section eighteen of the History of Esculant Fish.
• 50:12
  Speaker 8: This is a LibriVox recorded. All LibriVox recordings are in
• 50:16
  Speaker 8: the public domain. For more information or to volunteer, please
• 50:21
  Speaker 8: visit LibriVox dot org. Recording by Cassiopia Sparks. The History
• 50:27
  Speaker 8: of Esculant Fish by Roger North of Sluices. These are
• 50:33
  Speaker 8: very requisite to the good command of a water, and,
• 50:37
  Speaker 8: though very ordinarily used, yet require an experienced carpenter to
• 50:42
  Speaker 8: make and fix them as should be especially in great waters,
• 50:46
  Speaker 8: and such as have not experienced shall err most grossly
• 50:50
  Speaker 8: in this work. They must be framed so as to
• 50:53
  Speaker 8: stand firm, that the force of any thrust or a
• 50:56
  Speaker 8: boats running against them may do no prejudice to them.
• 51:00
  Speaker 8: For if they are anything strained, they are apt to
• 51:03
  Speaker 8: prove leaky. And in so great an height is as
• 51:06
  Speaker 8: needful for deep waters, a small matter will do it
• 51:10
  Speaker 8: unless they are extraordinarily well abutted. The timber work must
• 51:15
  Speaker 8: be heart of oak, especially the top, and that all
• 51:19
  Speaker 8: of one piece, how long soever it be. And the
• 51:22
  Speaker 8: vent whole must be guarded with large boxes, perforated so
• 51:26
  Speaker 8: as the water but no fish may pass. And all
• 51:30
  Speaker 8: this well framed, and what is underground extraordinarily rammed with clay,
• 51:35
  Speaker 8: else it will be apt to leak. The use of
• 51:38
  Speaker 8: these is very great, For if a great water must
• 51:41
  Speaker 8: be emptied, you must either apply engines, cut the bank,
• 51:46
  Speaker 8: or draw a sluice. As for engines, they are too
• 51:49
  Speaker 8: chargeable and puzzling to fix. However, I may propose to them,
• 51:53
  Speaker 8: that are lovers of art, some facail ways of lifting
• 51:57
  Speaker 8: great quantities of water. Then if you cut the bank,
• 52:01
  Speaker 8: the passages interrupted and made troublesome by the earth, and
• 52:05
  Speaker 8: you shall scarce ram it up so well again, But
• 52:08
  Speaker 8: it will perpetually leak about the place where the fissure was.
• 52:12
  Speaker 8: But sluices vent the water certainly, though slowly, without any
• 52:16
  Speaker 8: labor charge or inconvenience. End of section eighteen Section nineteen
• 52:29
  Speaker 8: of the History of Esculent Fish. This is a LibriVox recording.
• 52:33
  Speaker 8: All LibriVox recordings are in the public domain. For more
• 52:37
  Speaker 8: information or to volunteer, please visit LibriVox dot org. Recording
• 52:42
  Speaker 8: by Cassiopia Sparks The History of esculent Fish by Roger
• 52:47
  Speaker 8: North of the manner of working to raise a pond head. Now,
• 52:53
  Speaker 8: as for the manner of raising this bank, which I
• 52:56
  Speaker 8: think is the only chargeable work you have, I shall
• 52:59
  Speaker 8: give some light in to the way of working, so
• 53:01
  Speaker 8: as to abridge the expense, as much as may be.
• 53:04
  Speaker 8: The advantage of trades is that by continual experience they
• 53:09
  Speaker 8: find nearer ways of doing things, spending fewer strokes and
• 53:13
  Speaker 8: less time than others can. And in the conduct of
• 53:17
  Speaker 8: this work there is much to be saved. Every man's
• 53:20
  Speaker 8: reason leads him to contrive compendiums of business, as I
• 53:24
  Speaker 8: have done in the disposition of my waters, which experience
• 53:27
  Speaker 8: of mine may save others the thought as well as loss,
• 53:31
  Speaker 8: by making their own experiments. When you have projected your work,
• 53:35
  Speaker 8: for which the latter end of June or the beginning
• 53:37
  Speaker 8: of May is the best time, take the assistance of
• 53:40
  Speaker 8: your neighbors, and provide yourself with six tumbrels, four good horses,
• 53:44
  Speaker 8: and two stout laborers, besides the driver to each pair
• 53:48
  Speaker 8: of tumbrils. I call them pairs because they work alternately
• 53:52
  Speaker 8: with the same horses, so that one is feeling while
• 53:55
  Speaker 8: the other is moving. And your laborers, as well as horses,
• 53:58
  Speaker 8: are always at work. The first work to be done
• 54:02
  Speaker 8: is the taking up the first spit of earth where
• 54:05
  Speaker 8: the bank is to be, and from the pan of
• 54:07
  Speaker 8: the pond, and to lay it by for the uses
• 54:10
  Speaker 8: I shall declare hereafter. Then lay down your sluice with
• 54:15
  Speaker 8: trunks sufficient to convey the water through the head or bank.
• 54:19
  Speaker 8: This must be done at the deepest part of the ground,
• 54:21
  Speaker 8: which probably will fall in the center of the bank.
• 54:25
  Speaker 8: This will employ two pairs of tumbrels and four laborers
• 54:28
  Speaker 8: for digging and fetching of clay, besides four laborers to
• 54:32
  Speaker 8: ram it, which must be, as was said, very well done.
• 54:36
  Speaker 8: And the carpenter, who beforehand hath fitted his work, must
• 54:40
  Speaker 8: attend also one whole day to help in the laying
• 54:43
  Speaker 8: it down and to see it well rammed. The next
• 54:46
  Speaker 8: day's work may be the employment of two pair of
• 54:49
  Speaker 8: tumbrels in fetching of clay, and four or five good
• 54:52
  Speaker 8: laborers to ram the foundation of the bed of clay,
• 54:55
  Speaker 8: And I suppose this may raise a foot in one
• 54:58
  Speaker 8: whole day's work, more or less as the length of
• 55:01
  Speaker 8: the head is clay riseth stiff, and for that if
• 55:05
  Speaker 8: it riseth near as in the pan of the pond,
• 55:08
  Speaker 8: three laborers to a pair of tumbrels are requisite to
• 55:11
  Speaker 8: dig and fill, otherwise the horses will be idle and
• 55:14
  Speaker 8: want work as well as the grammars. The day after,
• 55:18
  Speaker 8: employ four pairs of tumbrels more to fetch earth out
• 55:21
  Speaker 8: of the pan of the pond, to lay along the
• 55:23
  Speaker 8: bank on each side of the bed of clay the
• 55:26
  Speaker 8: whole length of the head. And to this work two
• 55:28
  Speaker 8: laborers for a pair of tumbrels are enough. Here you
• 55:32
  Speaker 8: must lay on six laborers at least to ram the
• 55:35
  Speaker 8: bed of clay and spread earth upon the bank, so
• 55:38
  Speaker 8: that it may be done as fast as the six
• 55:40
  Speaker 8: tumbrels supply it, and by this means the bank and
• 55:43
  Speaker 8: bed of clay will rise together. Thus you proceed till
• 55:47
  Speaker 8: the bank is finished, which will rise faster as you
• 55:50
  Speaker 8: come nearer the top, and so will somewhat alter the
• 55:53
  Speaker 8: employment of the tumbrels and men, which you must conform
• 55:57
  Speaker 8: in proportion accordingly, and observing these directions, you may make
• 56:01
  Speaker 8: two ponds in one month, supposing the weather propitious, which
• 56:05
  Speaker 8: shall be three, four or five acres apiece as the
• 56:09
  Speaker 8: ground gives, and not expend in money above eighty pounds,
• 56:13
  Speaker 8: although you pay for every hour's work of man and horse.
• 56:16
  Speaker 8: But considering that a gentleman is supposed to intend this
• 56:20
  Speaker 8: business not only as a care but an entertainment, he
• 56:23
  Speaker 8: will not suffer his own servants and horses to be
• 56:26
  Speaker 8: without a share of it. And then I cannot imagine
• 56:29
  Speaker 8: which way he can expend above sixty pounds. Supposing laborers
• 56:33
  Speaker 8: work for twelve pence per day, which I cannot say
• 56:36
  Speaker 8: they will do in all countries. The third pond may
• 56:39
  Speaker 8: be a work of another year, and if the ground
• 56:42
  Speaker 8: lies fair for it, that is much upon a level
• 56:45
  Speaker 8: I would not be without it, for it will add
• 56:48
  Speaker 8: much to the ornament of your estate, because it will
• 56:51
  Speaker 8: fill up a range or string of waters, which two
• 56:54
  Speaker 8: do not, and besides contribute vastly to an increase of fish.
• 56:58
  Speaker 8: As I shall show press this thing. The rather, because
• 57:02
  Speaker 8: without it in the method I propose, you will have
• 57:05
  Speaker 8: the use of but one pond as to water every year. Nay,
• 57:09
  Speaker 8: were not economy and saving charge one great branch of
• 57:12
  Speaker 8: my design. I should recommend more of these waters, if
• 57:15
  Speaker 8: the place will receive them. And to demonstrate the charge
• 57:18
  Speaker 8: is not so very great compared with the other expenses,
• 57:21
  Speaker 8: gentlemen are at for their diversion without any return of profit.
• 57:26
  Speaker 8: As to deter any from undertaking this particular work, I
• 57:29
  Speaker 8: must remember that once at the command of my Lord North,
• 57:33
  Speaker 8: I did as I have directed, proceed to the making
• 57:36
  Speaker 8: one great pond and one stew at catledge, which are
• 57:40
  Speaker 8: still to be seen but neglected. And besides the regard
• 57:44
  Speaker 8: to profit by the fish they would maintain in supply,
• 57:47
  Speaker 8: the very ornament of them was worth the charge I
• 57:50
  Speaker 8: was limited to ten pounds, besides the work of his
• 57:53
  Speaker 8: Lordship's horses, which I compute to be four pounds. More so,
• 57:58
  Speaker 8: the whole did not cost fifteen pounds. And yet a
• 58:01
  Speaker 8: full acre of ground lay under water, and all was
• 58:04
  Speaker 8: completed in twelve days. His Lordship would not allow the
• 58:08
  Speaker 8: laying down a sluice else that water was a specimen
• 58:12
  Speaker 8: of my proposition, as well for the conduct as the
• 58:15
  Speaker 8: charge of the work. End of Section nineteen, Section twenty
• 58:26
  Speaker 8: of the History of Esculant Fish. This is a LibriVox recording.
• 58:30
  Speaker 8: All LibriVox recordings are in the public domain. For more
• 58:34
  Speaker 8: information or to volunteer, please visit LibriVox dot org. Recording
• 58:39
  Speaker 8: by Cassiopia Sparks. The History of Esculant Fish by Robert
• 58:43
  Speaker 8: North of auxiliary waters. As a great garrison must have
• 58:49
  Speaker 8: many subservient forts and redoubts dispersed about the place, for
• 58:53
  Speaker 8: securing the country and collecting the contributions which are to
• 58:57
  Speaker 8: maintain the headquarters. So the great pond, which are the
• 59:00
  Speaker 8: headquarters of the fish, must be accommodated with many other
• 59:04
  Speaker 8: subservient waters, which I call auxiliary, because they serve to
• 59:08
  Speaker 8: relieve the greater when over stoked, to supply them when
• 59:12
  Speaker 8: under stalked, and to rear up and maintain fry in
• 59:15
  Speaker 8: young stores, as well as to render the fish easy
• 59:18
  Speaker 8: to be taken, without which conveniences you will have but
• 59:21
  Speaker 8: a sorry account of the fish. There are stews, moats,
• 59:25
  Speaker 8: and ordinary ponds dispersed about in your estate and neighborhood,
• 59:29
  Speaker 8: the employment of which being very considerable in the well
• 59:33
  Speaker 8: ordering of the fish, I would consider each a part
• 59:36
  Speaker 8: and first of stews. End of Section twenty Section twenty
• 59:47
  Speaker 8: one of the History of esculent Fish. This is a
• 59:50
  Speaker 8: LibriVox recording. All LibriVox recordings are in the public domain.
• 59:55
  Speaker 8: For more information or to volunteer, please visit LibriVox dot org.
• 1:00:00
  Speaker 8: Recording by Cassiopia Sparks. The History of esculent Fish by
• 1:00:05
  Speaker 8: Roger North of Stews. The peculiar use of these is
• 1:00:11
  Speaker 8: to maintain fish for the daily use of your house
• 1:00:14
  Speaker 8: and friends, whereby you may, with little trouble and at
• 1:00:16
  Speaker 8: any time take out all or any fish they contain. Therefore,
• 1:00:20
  Speaker 8: it is good to place them in some enclosed grounds
• 1:00:23
  Speaker 8: near the chief mansion house. Some recess in a garden
• 1:00:27
  Speaker 8: is very proper, because the fish are fenced from robbers,
• 1:00:30
  Speaker 8: and your journey to them is short and easy, and
• 1:00:33
  Speaker 8: your eye will be often upon them, which will conduce
• 1:00:36
  Speaker 8: to their being well kept, and they will be an
• 1:00:39
  Speaker 8: ornament to the walks. If you have two great waters
• 1:00:42
  Speaker 8: of three or four acres apiece, I do advise that
• 1:00:45
  Speaker 8: you be not without four stews of two rods wide
• 1:00:48
  Speaker 8: and three rods long apiece. The way of making these
• 1:00:51
  Speaker 8: is by cutting the sides down somewhat sloping, and carrying
• 1:00:55
  Speaker 8: the bottom in a perpetual decline from end to end,
• 1:00:58
  Speaker 8: so as you may have a convenient mouth, such as
• 1:01:01
  Speaker 8: horse ponds usually have, for taking out your nets. When
• 1:01:04
  Speaker 8: you draw for fish. If you have ground enough, it
• 1:01:07
  Speaker 8: is better to make a mouth at both ends and
• 1:01:09
  Speaker 8: the deepest part in the middle. For so you may
• 1:01:12
  Speaker 8: draw your nets backwards and forwards, losing less time, and
• 1:01:16
  Speaker 8: the fish will not have such shelter as the depth
• 1:01:19
  Speaker 8: under a head will be. Besides this, you will find
• 1:01:22
  Speaker 8: the fish will delight themselves in coming upon the shoals,
• 1:01:25
  Speaker 8: and it may be thrive better. But for this manner
• 1:01:29
  Speaker 8: you must allow at least a rod of ground in
• 1:01:31
  Speaker 8: length more than for the other. These I intend for
• 1:01:35
  Speaker 8: carps chiefly, though not absolutely. And if you find the
• 1:01:38
  Speaker 8: tench and perch increase and prosper you may make other
• 1:01:42
  Speaker 8: lesser stews to accommodate them apart if you please, and
• 1:01:45
  Speaker 8: so you will have them at command without disturbing the
• 1:01:48
  Speaker 8: other fish. Only observe this by the way that perch
• 1:01:51
  Speaker 8: will scarce live in stew and small waters if the
• 1:01:54
  Speaker 8: weather be hot, but will pine grow lean and thin
• 1:01:58
  Speaker 8: if not die. Therefore the stew us are to be
• 1:02:00
  Speaker 8: their winter quarters, from whence you take them for the
• 1:02:04
  Speaker 8: use of your table, but in summer translate them to
• 1:02:06
  Speaker 8: the greater ponds. These stews, being designated at the same
• 1:02:10
  Speaker 8: time you raise the pond heads, will be done almost
• 1:02:13
  Speaker 8: under the same charge as is hinted elsewhere, And once made,
• 1:02:18
  Speaker 8: you have the fish at a minute's warning, ready for
• 1:02:20
  Speaker 8: the kettle or any other use, which convenience is the
• 1:02:23
  Speaker 8: great end of all the charge and pains, and without
• 1:02:26
  Speaker 8: it you are not a master of fish.
• 1:02:30
  Speaker 7: End of section.
• 1:02:31
  Speaker 8: Twenty one Section twenty two of the History of Esculant Fish.
• 1:02:41
  Speaker 8: This is a LibriVox recording. All LibriVox recordings are in
• 1:02:45
  Speaker 8: the public domain. For more information or to volunteer, please
• 1:02:49
  Speaker 8: visit LibriVox dot org. Recording by Cassiopia Sparks. The History
• 1:02:55
  Speaker 8: of Esculant Fish by Roger North of Moats. These were
• 1:03:01
  Speaker 8: made ordinarily for securing of dwelling houses, rather than for fish,
• 1:03:06
  Speaker 8: and since wars have been less frequent, or rather grown
• 1:03:09
  Speaker 8: so much in art that the ancient way of fortifying
• 1:03:12
  Speaker 8: is not useful, are almost disused. For being laid so
• 1:03:17
  Speaker 8: near the dwelling, as we observe commonly, they are for
• 1:03:21
  Speaker 8: want of sun and air to purge them. The water
• 1:03:24
  Speaker 8: grows putrid and slimy, yielding no pleasant scent to the house. Besides,
• 1:03:30
  Speaker 8: when laid dry, as is necessary, sometimes the stench and
• 1:03:33
  Speaker 8: filth of them are insupportable, and therefore many gentlemen have
• 1:03:37
  Speaker 8: either slighted them wholly, or presented the form only as
• 1:03:41
  Speaker 8: a walk or low garden, planting the side walls with
• 1:03:45
  Speaker 8: fruit but without water. And so is the moat at
• 1:03:49
  Speaker 8: Althrop in Northamptonshire, a seat of the Earl of Sunderland's,
• 1:03:53
  Speaker 8: much of late beautified put in order, and from a
• 1:03:56
  Speaker 8: defect turned to a great perfection. But I am an
• 1:04:01
  Speaker 8: advocate for moats, ordered as they might be, and do
• 1:04:04
  Speaker 8: esteem them a very great accomplishment to a seat in
• 1:04:07
  Speaker 8: many respects. One, though they are not a fortification for
• 1:04:12
  Speaker 8: resistance in time of war, yet against pilferers and tumults
• 1:04:16
  Speaker 8: they are sufficient and better than any walls you shall make.
• 1:04:20
  Speaker 4: Two.
• 1:04:21
  Speaker 8: They shall nourish a world of fish, which, though not
• 1:04:24
  Speaker 8: so well at command as in other waters, yet for
• 1:04:27
  Speaker 8: angling and the sporting part of net fishing, are better
• 1:04:31
  Speaker 8: than the others are, because nearer and fished with smaller nets.
• 1:04:36
  Speaker 8: Three they are an ornament and delight to a seat
• 1:04:39
  Speaker 8: beyond imagination, as will appear when I have showed how
• 1:04:43
  Speaker 8: I would have them made, and of that. Next they
• 1:04:47
  Speaker 8: should encompass not only the house, but all the outhouses,
• 1:04:50
  Speaker 8: yards orchards. And it may be a plight or two,
• 1:04:54
  Speaker 8: such as are neat for ordinary convenience of horses, or.
• 1:04:57
  Speaker 2: A cow or two.
• 1:04:59
  Speaker 8: I say all that is called the home stall should
• 1:05:02
  Speaker 8: be environed by the moat. It should be no less
• 1:05:05
  Speaker 8: than forty yards or one hundred feet over, cut down,
• 1:05:09
  Speaker 8: with a slope on each side, as your pond heads were,
• 1:05:12
  Speaker 8: without walls, which are too great charged to keep in repair,
• 1:05:16
  Speaker 8: and towards the pastures. You may make a mouth. If
• 1:05:20
  Speaker 8: it runs the whole length of one side of your moat,
• 1:05:23
  Speaker 8: it is the better, and fish will increase and thrive
• 1:05:26
  Speaker 8: from it. Let there be but two avenues with bridges.
• 1:05:29
  Speaker 8: And to prevent the charge of crossing so great a
• 1:05:32
  Speaker 8: length with bridge work, you may leave the earth on
• 1:05:35
  Speaker 8: each side broad enough for carriages, but not to meet
• 1:05:38
  Speaker 8: by ten or twelve feet, which may be covered by
• 1:05:41
  Speaker 8: a bridge, and underneath the water to communicate. So the
• 1:05:45
  Speaker 8: pass shall be as upon a causeway with a drawbridge.
• 1:05:49
  Speaker 8: For so it may be made, if you please. I
• 1:05:52
  Speaker 8: know all situations and soils will not admit of this.
• 1:05:55
  Speaker 8: For some are low and marshy, and so have naturally
• 1:05:58
  Speaker 8: too much water. Others are upon hanging aground, which for
• 1:06:02
  Speaker 8: want of a level, cannot be moated in this manner.
• 1:06:06
  Speaker 8: Others are sandy and will not hold water. But the
• 1:06:09
  Speaker 8: happiest of all is such a situation as either hath
• 1:06:12
  Speaker 8: springs or will take a current and discharge it again
• 1:06:16
  Speaker 8: by a sluice or gaits, so that the moat shall
• 1:06:19
  Speaker 8: be perpetually fed with fresh water, and may at any
• 1:06:22
  Speaker 8: time be laid dry. Therefore, in these affairs there must
• 1:06:26
  Speaker 8: be a previous judgment of the place, else undertakings will
• 1:06:30
  Speaker 8: not succeed, and that is a great disgrace. Now, such
• 1:06:34
  Speaker 8: a moat as this hath all the convenience I spoke of. Besides,
• 1:06:39
  Speaker 8: serves the house with water, which, from the wind and
• 1:06:42
  Speaker 8: the sun's free access to it in a great body,
• 1:06:45
  Speaker 8: will certainly preserve it sweet and wholesome. The sinks of
• 1:06:49
  Speaker 8: the house will not foul it, as it doth in
• 1:06:51
  Speaker 8: lesser quantities even to kill the fish, as well as
• 1:06:55
  Speaker 8: make the water unfit for use. The view of it
• 1:06:58
  Speaker 8: is a delicacy, the greatest epicures in gardening court, and
• 1:07:02
  Speaker 8: we hear of it by the name of canal. Then
• 1:07:06
  Speaker 8: the moving upon it in boats, either in calm weather
• 1:07:09
  Speaker 8: or with some wind that stirs the water and gives
• 1:07:11
  Speaker 8: a power of employing somewhat of sail after a romantic way,
• 1:07:16
  Speaker 8: and thus circling an house, taking the variety of walks
• 1:07:20
  Speaker 8: and gardens here and there, visiting stables and offices, seeing
• 1:07:24
  Speaker 8: the horses air upon the banks, et cetera. Are pleasures
• 1:07:27
  Speaker 8: not given to be understood by any but statesmen laid
• 1:07:31
  Speaker 8: aside for their honesty, who by experience are taught the
• 1:07:35
  Speaker 8: variety of greatness, and have an understanding to distinguish the
• 1:07:38
  Speaker 8: true felicities of life. I know the objection of charge,
• 1:07:43
  Speaker 8: which must be very great in such a work as this,
• 1:07:46
  Speaker 8: But I consider the great profusion of money that is
• 1:07:49
  Speaker 8: allowed to transitory vanities such as habits, treats, equipages, not
• 1:07:55
  Speaker 8: to mention vices too well known, such as are tellers
• 1:07:59
  Speaker 8: of money and depoperate families, leaving nothing but diseases to
• 1:08:04
  Speaker 8: show for them, if so much or a much less
• 1:08:07
  Speaker 8: proportion being disposed to employ mankind the poor, especially in
• 1:08:12
  Speaker 8: making holes and filling them again, were much more commendable.
• 1:08:17
  Speaker 8: What is it then, to produce advantage to yourself and family,
• 1:08:21
  Speaker 8: to improve your habitation and estate, preserve health and reputation.
• 1:08:27
  Speaker 8: But even the charge might be alleviated, if not in
• 1:08:30
  Speaker 8: great part saved by good management. For such gross works
• 1:08:36
  Speaker 8: as this may be put out to undertakers, and you
• 1:08:39
  Speaker 8: may compute by the solid foot or yard what the
• 1:08:41
  Speaker 8: charge will be, and the masters will see them in
• 1:08:44
  Speaker 8: work which you cannot do. If you are master, and
• 1:08:48
  Speaker 8: do all by the day, then everyone delights to have
• 1:08:51
  Speaker 8: raised walks and terraces about in house and garden, so
• 1:08:55
  Speaker 8: that the earth being employed in such and raising mounts
• 1:08:59
  Speaker 8: in proper place, will produce a real equivalent for the charge.
• 1:09:03
  Speaker 8: But this is a digression which here I conclude and
• 1:09:07
  Speaker 8: return to the affair of fish. Then, considering moats as
• 1:09:10
  Speaker 8: commonly as they are, it is not expected that the
• 1:09:13
  Speaker 8: fish should be much at command, because it is difficult
• 1:09:17
  Speaker 8: and perhaps not convenient to lay them dry. However, they
• 1:09:20
  Speaker 8: should be kept full stalked, and will maintain a great many.
• 1:09:24
  Speaker 8: This will mend your angling, and the fishing with nets
• 1:09:27
  Speaker 8: will seldom be labor in vain, as certainly it will
• 1:09:31
  Speaker 8: prove if under stalked. These waters will receive a great
• 1:09:35
  Speaker 8: share of your fry and stores that are superfluous, and
• 1:09:38
  Speaker 8: so preserve them. If a moat come to be laid dry,
• 1:09:42
  Speaker 8: as will be necessary sometimes to keep it from turning
• 1:09:45
  Speaker 8: all to mud. After you have by a sluice or
• 1:09:48
  Speaker 8: cut drained the water as low as you can, make
• 1:09:51
  Speaker 8: dams with boards and clay, and ram them to be
• 1:09:54
  Speaker 8: water tight, so you may toss the water out of
• 1:09:57
  Speaker 8: one division to another and take out a fish good order.
• 1:10:01
  Speaker 2: But if you dry.
• 1:10:01
  Speaker 8: Altogether you will not be able to secure all. Besides,
• 1:10:05
  Speaker 8: having one division full of water, you can relieve the
• 1:10:08
  Speaker 8: fry and eels by letting it upon them, which else,
• 1:10:11
  Speaker 8: for want of afresh to let in upon them, will
• 1:10:14
  Speaker 8: be lost. So when one division is fished, that is
• 1:10:17
  Speaker 8: relieved by tossing the water out of the next. And
• 1:10:20
  Speaker 8: this course is not a miss, though you intend to
• 1:10:23
  Speaker 8: throw out the mud. For the saving the fish while
• 1:10:25
  Speaker 8: you are taking them out quits the charge of making mistaks.
• 1:10:31
  Speaker 8: End of section twenty two Section twenty three of the
• 1:10:40
  Speaker 8: History of Esculant Fish. This is a LibriVox recording. All
• 1:10:44
  Speaker 8: LibriVox recordings are in the public domain. For more information,
• 1:10:48
  Speaker 8: or to volunteer. Please visit LibriVox dot org. Recording by
• 1:10:53
  Speaker 8: Cassiopia Sparks The history of esculant fish by Roger North.
• 1:10:59
  Speaker 8: Of other hillary waters, you must have other waters besides stews,
• 1:11:05
  Speaker 8: to assist in the disposition of the fish for laying
• 1:11:08
  Speaker 8: a pond in that great order dry as I propose
• 1:11:11
  Speaker 8: once in every year there will be a great quantity
• 1:11:14
  Speaker 8: of fish to be disposed, so that you must have
• 1:11:17
  Speaker 8: a sufficient quantity of waters to receive when you abound,
• 1:11:21
  Speaker 8: and to recruit when you want. The stews will carry
• 1:11:25
  Speaker 8: sixty seventy or eighty carps apiece, supposing you spend continually
• 1:11:29
  Speaker 8: out of them, so other waters will receive their proportion
• 1:11:33
  Speaker 8: by sending this way, and that the stock of fish
• 1:11:36
  Speaker 8: you will preserve all and know where to find them again.
• 1:11:40
  Speaker 8: These by ponds will be dispersed about your estate, where
• 1:11:44
  Speaker 8: perhaps your predecessors thought fit to make them for the
• 1:11:47
  Speaker 8: convenience of their pastures, or you may make them as
• 1:11:51
  Speaker 8: you can best with respect to charge and other advantages,
• 1:11:55
  Speaker 8: observing always in a ground to take that part for
• 1:11:58
  Speaker 8: your pond to which the waters are most apt to settle.
• 1:12:02
  Speaker 8: In some places, but very few the waters stand best
• 1:12:06
  Speaker 8: upon the hills and the valleys. When sandy will not
• 1:12:09
  Speaker 8: hold well, the nature of the ground is to be regarded.
• 1:12:14
  Speaker 8: Some ponds of good depth of about five or six
• 1:12:18
  Speaker 8: rods square should be assigned to maintain pikes, which, when
• 1:12:22
  Speaker 8: great ought to be kept by themselves, for in a
• 1:12:26
  Speaker 8: few years they will devour other fish and greatly surprise
• 1:12:29
  Speaker 8: you in the destruction they will make. But I shall
• 1:12:32
  Speaker 8: speak more of this when I come to the stalking
• 1:12:34
  Speaker 8: of waters. I do much approve of cleansing and carting
• 1:12:38
  Speaker 8: out the mud of small standing waters once in seven
• 1:12:41
  Speaker 8: or eight years, and so letting them lie dry one summer,
• 1:12:45
  Speaker 8: if you can spare the water, which from moats and
• 1:12:48
  Speaker 8: pasture waters can scarce, be done without great inconvenience. These
• 1:12:53
  Speaker 8: matters exercise the invention of a good economist, who will
• 1:12:57
  Speaker 8: endeavor to prevent damage as well as say time, and
• 1:13:01
  Speaker 8: turn even his pleasures to profit. One thing I advertise here,
• 1:13:06
  Speaker 8: which is not to let carps continue in a small
• 1:13:09
  Speaker 8: standing water above two summers and one winter, For so
• 1:13:13
  Speaker 8: you run a much less hazard from frost than otherwise
• 1:13:16
  Speaker 8: you will do. Besides, the fish will grow much more
• 1:13:20
  Speaker 8: upon transplanting than by continuing in the same water, and
• 1:13:25
  Speaker 8: more in the grate than in the small waters. But
• 1:13:28
  Speaker 8: of these things more afterwards. End of section twenty three.
• 1:13:40
  Speaker 11: Section twenty four of the History of Esculant Fish. This
• 1:13:45
  Speaker 11: is a LibriVox recording. All LibriVox recordings are in the
• 1:13:49
  Speaker 11: public domain. For more information or to volunteer, please visit
• 1:13:54
  Speaker 11: LibriVox dot org. The History of Esculantfish by Roger North.
• 1:14:01
  Speaker 11: The Course of laying the great waters dry. Before I
• 1:14:06
  Speaker 11: come to the business of fish, I will finish what
• 1:14:08
  Speaker 11: I had to say about ponds and the conduct of them,
• 1:14:11
  Speaker 11: And of that only remains to speak of the course
• 1:14:14
  Speaker 11: of laying them dry. As for the smaller waters, I
• 1:14:18
  Speaker 11: have touched what concerns them already. As for the greater
• 1:14:22
  Speaker 11: or principal ponds, proceed thus in October or after, draw
• 1:14:29
  Speaker 11: the sluice of the first made pond, and lay it
• 1:14:31
  Speaker 11: as dry as possible you can. It may be the sluice,
• 1:14:35
  Speaker 11: especially if the pond be many acres, will not vent
• 1:14:38
  Speaker 11: the water suddenly. That is of no great import, because
• 1:14:42
  Speaker 11: as the waters fall you will have opportunity of fishing
• 1:14:45
  Speaker 11: with nets, and so clear the fish by degrees which
• 1:14:49
  Speaker 11: left to the last will be too great a burden
• 1:14:51
  Speaker 11: to clear, and will not be done without damage. Besides,
• 1:14:55
  Speaker 11: the hurry will disorder everything. If the sluice will not
• 1:14:59
  Speaker 11: vent all the w water from the pan, a laborer
• 1:15:02
  Speaker 11: or two will soon throw it out with scuppets. Here
• 1:15:05
  Speaker 11: you find the use of the channels of diversion spoke
• 1:15:07
  Speaker 11: of before, for they will keep off all land waters
• 1:15:11
  Speaker 11: if the time should prove rainy, and so permit the
• 1:15:14
  Speaker 11: pond to empty and continue dry, which you could not
• 1:15:17
  Speaker 11: answer for a day without them. And therefore they should
• 1:15:20
  Speaker 11: be made on both sides of the waters, on each hill,
• 1:15:24
  Speaker 11: one which will defend the shot of these hills that
• 1:15:27
  Speaker 11: otherwise would retard the work. When your pond is dry
• 1:15:31
  Speaker 11: and thus secured, keep it so all summer, and you
• 1:15:34
  Speaker 11: may make a profit of the soil sufficiently, either by
• 1:15:37
  Speaker 11: plowing or feeding. And at Michaelmas next or a little sooner,
• 1:15:41
  Speaker 11: let fall the sluice and turn in all the water
• 1:15:44
  Speaker 11: you can, that the pond may fill. And at the
• 1:15:46
  Speaker 11: being near full, it is ready to receive the stock again.
• 1:15:52
  Speaker 11: At the same time, lay another dry preceding as before,
• 1:15:55
  Speaker 11: which you may do alternately during your whole life. Nay,
• 1:15:59
  Speaker 11: if you have but two great ponds. This is the
• 1:16:01
  Speaker 11: best course, and will turn most to the profit and
• 1:16:04
  Speaker 11: feed of the fish, as I shall shew when I
• 1:16:07
  Speaker 11: speak of feeding. If your stock be very great, you
• 1:16:11
  Speaker 11: may let your ponds stand full two or three years,
• 1:16:14
  Speaker 11: but not longer unless you delight to see starve lean fish,
• 1:16:19
  Speaker 11: for such they will certainly be, unless you keep an
• 1:16:22
  Speaker 11: understock by three fourths continuing in the same water four
• 1:16:26
  Speaker 11: or five years. And it is a certain rule that
• 1:16:29
  Speaker 11: the oftener waters are laid dry, the better the feed
• 1:16:32
  Speaker 11: of the fish shall be, and more shall be maintained.
• 1:16:35
  Speaker 11: And a little experience will demonstrate the advantage to be
• 1:16:39
  Speaker 11: great as to the size, fatness, and sweetness of the fish.
• 1:16:44
  Speaker 11: When your pond is dry, concern not yourself to carry
• 1:16:47
  Speaker 11: out the mud for the first fourteen or fifteen years,
• 1:16:50
  Speaker 11: and then let it be only out of the pan
• 1:16:52
  Speaker 11: whence you took the earth to raise the bank. But
• 1:16:55
  Speaker 11: never break the turf of the rest of the ground float.
• 1:16:58
  Speaker 11: But when it comes to be a yard are thick
• 1:17:00
  Speaker 11: and mere mud, it is good to take it out.
• 1:17:03
  Speaker 11: For though mud be good to improve ground, yet when
• 1:17:06
  Speaker 11: it is taken from the pond down to the dead earth,
• 1:17:09
  Speaker 11: your ground and soil are depoporated, and the water by
• 1:17:13
  Speaker 11: consequence which cheats the fish that is yourself. End of
• 1:17:18
  Speaker 11: section twenty.
• 1:17:19
  Speaker 12: Four Section twenty five of the History of Esculant Fish.
• 1:17:30
  Speaker 12: This is a LibriVox recording. All LibriVox recordings are in
• 1:17:34
  Speaker 12: the public domain. For more information or to volunteer, please
• 1:17:38
  Speaker 12: visit LibriVox dot org. Recording by Adrian Stephens. The History
• 1:17:44
  Speaker 12: of Esculant Fish by Roger North. Of the breeding of fish.
• 1:17:51
  Speaker 12: Having done with ponds the manner of making, preserving, and
• 1:17:54
  Speaker 12: using them, I intend next to discourse of fish and
• 1:17:58
  Speaker 12: how best to dispose them, to maintain the waters in
• 1:18:01
  Speaker 12: full stock. But before I come to the stocking of waters,
• 1:18:05
  Speaker 12: I must speak of the course of breeding fish, whereby
• 1:18:08
  Speaker 12: the stock is to be recruited and supplied. Some have
• 1:18:13
  Speaker 12: thought that great difference is to be found in the
• 1:18:15
  Speaker 12: sorts of carps, some whereof I am more apt to
• 1:18:19
  Speaker 12: grow up to a great size, others to spread and
• 1:18:22
  Speaker 12: look thick, and others for the sweetness of the meat.
• 1:18:26
  Speaker 12: I do not deny. But there may be some difference,
• 1:18:29
  Speaker 12: but I cannot esteem it so considerable as to be
• 1:18:32
  Speaker 12: worth the looking after. Varieties in nature are infinite, and
• 1:18:37
  Speaker 12: in the several breeds of fish, as of other creatures.
• 1:18:40
  Speaker 12: Yet I have not observed so much of it in
• 1:18:43
  Speaker 12: carps that I could tell how to distinguish them, where
• 1:18:47
  Speaker 12: I could promise myself better success with one sort than another.
• 1:18:52
  Speaker 12: This is a nicety which fishmongers that make a trade
• 1:18:56
  Speaker 12: of buying and selling talk of, intending it only as
• 1:18:59
  Speaker 12: a topic of mystery, which all trades affect, and to
• 1:19:03
  Speaker 12: have something to say for valuing or undervaluing as they
• 1:19:06
  Speaker 12: sell or buy, to justify in their talk the prices
• 1:19:09
  Speaker 12: they propose to take or give. Therefore this nice tear
• 1:19:13
  Speaker 12: is left to them. I do yet believe that a
• 1:19:17
  Speaker 12: sort of fish bred in great numbers in bad waters,
• 1:19:20
  Speaker 12: overstocked and almost starved, may in process of time degenerate
• 1:19:25
  Speaker 12: and both lose a good shape and be less apt
• 1:19:29
  Speaker 12: to grow up to a due greatness than others that
• 1:19:32
  Speaker 12: have been better descended of a cultivated stock. And on
• 1:19:36
  Speaker 12: the other side, it is no less possible that by
• 1:19:39
  Speaker 12: coming into good waters fish may improve and mend, so
• 1:19:43
  Speaker 12: that a gentleman is to expect the goodness of his
• 1:19:46
  Speaker 12: fish from the cleanness of his waters and the plenty
• 1:19:50
  Speaker 12: of their feed, and not from any choice of his
• 1:19:53
  Speaker 12: stock or breed, and let him get them where he may.
• 1:19:56
  Speaker 12: If well ordered, he may assure himself they shall answer
• 1:20:00
  Speaker 12: his expectations. It is a common observation that some waters
• 1:20:05
  Speaker 12: will and others will not breed. It is my experience
• 1:20:09
  Speaker 12: that most waters, the first year after having lain dry
• 1:20:12
  Speaker 12: a summer, do breed, and that numerously, especially cups, which
• 1:20:17
  Speaker 12: I have known, increased to such an incredible fry, that
• 1:20:20
  Speaker 12: I have been troubled how to dispose them, so as
• 1:20:23
  Speaker 12: to have them again after three or four years, when
• 1:20:27
  Speaker 12: they become good stock for great waters. Eels and perch
• 1:20:31
  Speaker 12: are of very good use to keep down the breed
• 1:20:33
  Speaker 12: of fish, for they prey much upon the spawn and
• 1:20:36
  Speaker 12: fry of bread fish, and will probably destroy the superfluity
• 1:20:40
  Speaker 12: of them. The quality of breeding is scarce to be
• 1:20:44
  Speaker 12: found out by any certain symptom, for some very promising
• 1:20:48
  Speaker 12: ponds do not prove useful that way. The best indication
• 1:20:51
  Speaker 12: I know of a breeding pond is when there is
• 1:20:54
  Speaker 12: good store of rush and grazing about it, and gravelly
• 1:20:58
  Speaker 12: shoals such as horse ponds usually have. When a water
• 1:21:02
  Speaker 12: takes thus to breeding with a few milters and spawners
• 1:21:06
  Speaker 12: two or three of each, you may stock a country.
• 1:21:10
  Speaker 12: As for pike, perch, tench roach, et cetera. They are
• 1:21:14
  Speaker 12: observed to breed in almost any waters, and very numerously.
• 1:21:19
  Speaker 12: Only eels never breed in perfect standing waters and without springs,
• 1:21:23
  Speaker 12: and in such are neither found nor increase but by
• 1:21:27
  Speaker 12: putting in. But where springs are they are never wanting
• 1:21:31
  Speaker 12: though not put in, And which is most strange of all,
• 1:21:34
  Speaker 12: no person never saw in an eel the least token
• 1:21:37
  Speaker 12: of propagation, either by milt or spawn in them, so
• 1:21:41
  Speaker 12: that whether they breed at all and how they are
• 1:21:43
  Speaker 12: produced are questions equally mysterious. End of section twenty five
• 1:21:56
  Speaker 12: Section twenty six of the History of Esculent Fish. This
• 1:22:00
  Speaker 12: is a LibriVox recording. All LibriVox recordings are in the
• 1:22:04
  Speaker 12: public domain. For more information or to volunteer, please visit
• 1:22:08
  Speaker 12: LibriVox dot org. Recording by Adrian Stephens. The History of
• 1:22:14
  Speaker 12: esculent Fish by Roger North. The manner of stocking waters.
• 1:22:20
  Speaker 12: I have found a great analogy between the stocking waters
• 1:22:23
  Speaker 12: with fish and pastures with cattle, and that the same
• 1:22:27
  Speaker 12: conduct and discretion belong to both waters may be overstocked
• 1:22:32
  Speaker 12: as pastures often are, so both may be under stocked.
• 1:22:37
  Speaker 12: The latter is the lass error, for if you overstock
• 1:22:41
  Speaker 12: you lose the whole summer's seed. If you under stock,
• 1:22:45
  Speaker 12: you lose only the rest of your profit. What you
• 1:22:48
  Speaker 12: do seed is much the better, and turns to account
• 1:22:51
  Speaker 12: the more ready sail. So also of beasts, some of
• 1:22:56
  Speaker 12: the same age and seeding will not thrive so well
• 1:22:59
  Speaker 12: as others. I have found the like in my fish
• 1:23:02
  Speaker 12: and waters themselves, like pastures, have varieties of goodness. Some
• 1:23:07
  Speaker 12: will raise carps from five to eighteen inches in five years,
• 1:23:11
  Speaker 12: others will not do it in ten. This is most
• 1:23:14
  Speaker 12: sensible between your great waters made upon a fall and
• 1:23:18
  Speaker 12: the small standing waters, which have more inconveniences, and are
• 1:23:22
  Speaker 12: liable to frosts and other casualties more than the others are. Therefore,
• 1:23:29
  Speaker 12: I propose that the smaller waters should be used as nurseries,
• 1:23:33
  Speaker 12: and either to breed or be stocked with the bread
• 1:23:35
  Speaker 12: fry of other waters, to raise them to a fitness
• 1:23:39
  Speaker 12: for stores. In your principal feed, that is to six
• 1:23:42
  Speaker 12: or eight inches, and of these bread fry, you may
• 1:23:46
  Speaker 12: put one hundred into four rod square of water, or
• 1:23:49
  Speaker 12: near that proportion, and fail not to remove them in
• 1:23:52
  Speaker 12: two years time. And so you will have good recruits
• 1:23:55
  Speaker 12: of stores for your greater waters. And thus the men
• 1:24:00
  Speaker 12: many thousands of bread fish that you will have upon
• 1:24:02
  Speaker 12: the draining your great waters, which many are apt to slight,
• 1:24:07
  Speaker 12: may be sent several ways to the waters about that
• 1:24:10
  Speaker 12: and your neighbor's grounds, and there fed up like chickens,
• 1:24:14
  Speaker 12: and in time turned to great profit. As I shall show. Therefore,
• 1:24:18
  Speaker 12: they ought not to be slighted, but carefully to be
• 1:24:21
  Speaker 12: preserved the rather, because considering a pond as I propose,
• 1:24:26
  Speaker 12: will though but four acres feed up to one thousand,
• 1:24:30
  Speaker 12: six hundred carps in two and perhaps in one year
• 1:24:34
  Speaker 12: from ten to eighteen inches, fit for your table presents
• 1:24:38
  Speaker 12: or sail. How is it possible that you should restock
• 1:24:42
  Speaker 12: your waters the winter after without this providential forecast, whereby
• 1:24:47
  Speaker 12: you have magazines of fish in other ponds fit stores
• 1:24:51
  Speaker 12: to supply your occasion. Now, as for your greater and
• 1:24:55
  Speaker 12: principal waters, it is hard to assign a certain proportion
• 1:25:00
  Speaker 12: for the stock. But perusing the methods I propose, you
• 1:25:04
  Speaker 12: will soon come to the knowledge what stock the waters
• 1:25:07
  Speaker 12: will carry. For laying upon dry every year you will
• 1:25:11
  Speaker 12: see the fish well fed, or else thin and lean
• 1:25:14
  Speaker 12: and accordingly you judge whether the stock was too little
• 1:25:18
  Speaker 12: or too much for the water. Thus, by the thickness
• 1:25:22
  Speaker 12: or fatness of cattle you judge if your ground will
• 1:25:25
  Speaker 12: carry more or not, And both as to species and
• 1:25:28
  Speaker 12: number of fish. Experience must be your guide in the
• 1:25:32
  Speaker 12: stocking of waters. However, to save loss of time, which
• 1:25:37
  Speaker 12: you must sustain by making your own experience, I will
• 1:25:40
  Speaker 12: give the best directions I can for the first entry
• 1:25:43
  Speaker 12: upon your business, and not leave the matter wholly in
• 1:25:46
  Speaker 12: the dark. If the pond be supplied with the white
• 1:25:50
  Speaker 12: fat water upon great rains, you may put into it
• 1:25:53
  Speaker 12: at first three hundred cups per acre, in case there
• 1:25:57
  Speaker 12: be three or four acres, else not so many. And
• 1:26:00
  Speaker 12: it will be expedient to put in forty or fifty
• 1:26:03
  Speaker 12: tenches for a trial, because this sort of water is
• 1:26:06
  Speaker 12: most proper for carp but being laid dry sometimes may
• 1:26:11
  Speaker 12: prove well for tenches also, which when thriven, are a
• 1:26:15
  Speaker 12: very good fish. But this proof by trial must determine.
• 1:26:19
  Speaker 12: You may add perchaes to any number and not hurt
• 1:26:22
  Speaker 12: the water. I propose six hundred, for although they are
• 1:26:26
  Speaker 12: great breeders, being also fishes of prey, they devour their
• 1:26:29
  Speaker 12: own species as much, if not more than any other.
• 1:26:33
  Speaker 12: And by destroying the fry of breadfish, they preserve the
• 1:26:37
  Speaker 12: food for the maintenance of their feeders, which the fry
• 1:26:40
  Speaker 12: would intercept. So do good rather than harm. I took
• 1:26:44
  Speaker 12: once out of a percha's belly of ten inches ten
• 1:26:47
  Speaker 12: other perchaes. This is esteemed one of the best sorts
• 1:26:51
  Speaker 12: of freshwater fish, and therefore deservedly to be encouraged. Have
• 1:26:57
  Speaker 12: a great care of putting bream in this sort of waters,
• 1:27:00
  Speaker 12: for they will grow up very slowly, though at last
• 1:27:03
  Speaker 12: they will be great. But in the meantime they breed
• 1:27:06
  Speaker 12: so infinitely, and such a slimy, nasty fry as both
• 1:27:11
  Speaker 12: robs and fowls the water, making it unfit for the
• 1:27:14
  Speaker 12: other fish. But when a water is ten or twelve
• 1:27:18
  Speaker 12: acres and fed with some brook winter and summer, they
• 1:27:22
  Speaker 12: will do very well. Otherwise not to be made use of.
• 1:27:27
  Speaker 12: As for pike, which are inferior to no fresh water fish,
• 1:27:31
  Speaker 12: and now more esteemed than ever, being less plentiful upon
• 1:27:34
  Speaker 12: draining the fens, and so harm more, they are dangerous
• 1:27:38
  Speaker 12: guests in the great waters, for if grown large, they
• 1:27:42
  Speaker 12: will devour and destroy the best fish and depopulate the water.
• 1:27:47
  Speaker 12: But thus far you may trust them. If you can
• 1:27:51
  Speaker 12: procure one hundred jacks once in two years, not exceeding
• 1:27:55
  Speaker 12: nine inches, you may put them with the carps into
• 1:27:58
  Speaker 12: your great waters, so as your cups, and not under
• 1:28:02
  Speaker 12: nine or ten inches. But take care that they stay
• 1:28:05
  Speaker 12: not above two years, and then send them to their
• 1:28:08
  Speaker 12: peculiar ponds, and feed them as I shall hereafter discourse.
• 1:28:13
  Speaker 12: And so they will grow to be very large and
• 1:28:15
  Speaker 12: fine fish, which you would not want. I cannot advise
• 1:28:20
  Speaker 12: the stocking great standing waters with eels, for they grow slow, and,
• 1:28:25
  Speaker 12: being of an indifferent size, will be lean and dry.
• 1:28:28
  Speaker 12: But in moats which have the sinks of an house,
• 1:28:31
  Speaker 12: drain into it. It is proper enough for them, and
• 1:28:34
  Speaker 12: they will thrive in it. It is a sort of fish,
• 1:28:37
  Speaker 12: as I noted, that belongs to a springy water. These
• 1:28:41
  Speaker 12: directions belong to the first stocking of new made ponds, which,
• 1:28:46
  Speaker 12: as to feeding, lie under a disadvantage. The reason I
• 1:28:50
  Speaker 12: have touched and is from the dead earth in the
• 1:28:52
  Speaker 12: pan from whence you raise the bank, And that at first,
• 1:28:56
  Speaker 12: which is about an acre, is almost unprofitable. But afterwards,
• 1:29:01
  Speaker 12: when the dead ground hath contacted a little new soil
• 1:29:04
  Speaker 12: from the settling of the water, especially after land floods
• 1:29:08
  Speaker 12: and lane drier summer, whereby it will begin to graze.
• 1:29:12
  Speaker 12: It will become like the rest of the pond, and
• 1:29:15
  Speaker 12: put forth as good feed for fish as any other part.
• 1:29:19
  Speaker 12: This may seem strange and new, but is a great
• 1:29:22
  Speaker 12: truth known to me from indubitable experience. Then, after one,
• 1:29:28
  Speaker 12: two or three years, for longer, the pond must not
• 1:29:31
  Speaker 12: stand full when you come to re stock, and so on.
• 1:29:34
  Speaker 12: In all like occasions, you may put four hundred carp
• 1:29:38
  Speaker 12: or three hundred carp and eight hundred tench if the
• 1:29:42
  Speaker 12: water feeds them into an acre besides perches. It is
• 1:29:46
  Speaker 12: incredible to those who have not seen it as I
• 1:29:49
  Speaker 12: have done, how cups thus ordered, by transplanting them every
• 1:29:53
  Speaker 12: year or two will grow. I affirm that from six
• 1:29:57
  Speaker 12: they will grow to twelve and better the first and
• 1:30:00
  Speaker 12: to fifteen or sixteen the next year. And then they
• 1:30:04
  Speaker 12: are most fit for a gentleman's table, ordinarily, for though
• 1:30:08
  Speaker 12: greater are more ostentatious, yet these are the most sweet
• 1:30:12
  Speaker 12: and best meat. As young flesh is commonly preferred to old.
• 1:30:17
  Speaker 12: It is to be noted that if the fish wherewith
• 1:30:20
  Speaker 12: you stock the waters were kept so close together and
• 1:30:24
  Speaker 12: come from over stocked waters, which renders them lean and poor.
• 1:30:29
  Speaker 12: You must double the stock at first, else the too
• 1:30:32
  Speaker 12: sudden plenty of food at first will surfit them, and
• 1:30:36
  Speaker 12: they will die of over much blood, as I have
• 1:30:39
  Speaker 12: found to my great loss. End of section twenty six
• 1:30:50
  Speaker 12: Section twenty seven of the History of Esculent Fish. This
• 1:30:54
  Speaker 12: is a LibriVox recording. All LibriVox recordings are in the
• 1:30:58
  Speaker 12: public domain. For more information or to volunteer, please visit
• 1:31:03
  Speaker 12: librevokx dot org. Recording by Adrian Stephens. The History of
• 1:31:09
  Speaker 12: esculent Fish by Roger North Of the manner of feeding
• 1:31:13
  Speaker 12: fish in a stew, you may keep up thirty or
• 1:31:18
  Speaker 12: forty cups from October to March in winter without feeding,
• 1:31:22
  Speaker 12: and by fishing with trammels or flues. In March or April,
• 1:31:27
  Speaker 12: you may take from your great waters to recruit the stews.
• 1:31:31
  Speaker 12: But you must not fail to feed all summer from
• 1:31:34
  Speaker 12: March to October again, as constantly as your cooped chickens
• 1:31:38
  Speaker 12: are fed, and to as good and certain account. The
• 1:31:43
  Speaker 12: reason you feed in summer and not in winter is
• 1:31:47
  Speaker 12: because the fish will lie close in cold weather and
• 1:31:50
  Speaker 12: feed little, not caring to stir, especially upon the shoals,
• 1:31:54
  Speaker 12: where it is proper to give them meat. If you
• 1:31:58
  Speaker 12: would bring more fish together into your stews, you may
• 1:32:02
  Speaker 12: preserve and improve them by feeding. But there are bounds,
• 1:32:06
  Speaker 12: because the water is but small and will not admit
• 1:32:09
  Speaker 12: any great number. But if you have a great number
• 1:32:12
  Speaker 12: of fish to be kept for an opportunity, and you
• 1:32:15
  Speaker 12: may put them into a considerable water, you may in
• 1:32:18
  Speaker 12: that manner stock to any quantity, taking care duly to
• 1:32:22
  Speaker 12: feed them, and so not only maintain but improve one
• 1:32:26
  Speaker 12: thousand per acre. But if thus overstocked and you do
• 1:32:31
  Speaker 12: not feed sufficiently, they will sink, and you will be
• 1:32:34
  Speaker 12: a great loser. Now, as for your stews, the care
• 1:32:39
  Speaker 12: of feeding is best instructed to a butler or gardener,
• 1:32:43
  Speaker 12: who are or should be always at home, because the
• 1:32:46
  Speaker 12: constancy and regularity of serving the fish conduce very much
• 1:32:50
  Speaker 12: to their well eating and thriving, For they will expect
• 1:32:54
  Speaker 12: their meat as duly as horses, and appetite in any
• 1:32:57
  Speaker 12: creature wastes by disappointment. Any sort of grain boiled is
• 1:33:03
  Speaker 12: good to feed with, especially malt coarse ground peas boiled
• 1:33:08
  Speaker 12: a turn or two are as good as any other grain.
• 1:33:12
  Speaker 12: The grains after a brewing, while they are good and sweet,
• 1:33:15
  Speaker 12: are very proper. But one bushel of malt not brood,
• 1:33:19
  Speaker 12: will go as far as two of grains. The chippings
• 1:33:22
  Speaker 12: of bread and aughts of a table steeped in tap
• 1:33:26
  Speaker 12: droppings of good strong beer or ale are very good
• 1:33:29
  Speaker 12: food for carps. Of these the quantity of two quartz
• 1:33:33
  Speaker 12: to thirty table cups every day is sufficient, and to
• 1:33:38
  Speaker 12: feed morning and evening is better than once a day.
• 1:33:41
  Speaker 12: Only the place to feed is towards the mouth, at
• 1:33:45
  Speaker 12: about half yard deep, for that keeps the deep clean
• 1:33:49
  Speaker 12: and fit as a parlor to retire to and rest in.
• 1:33:53
  Speaker 12: The meat plainly thrown into the water without other device,
• 1:33:57
  Speaker 12: will be picked up by them, and nothing shall be lost. However,
• 1:34:02
  Speaker 12: there are several ways to give them meat, especially peas,
• 1:34:05
  Speaker 12: which are useful as a square board let down with
• 1:34:08
  Speaker 12: the meat upon it by the four corners, whence a
• 1:34:11
  Speaker 12: string comes and made fast to a stick like a scale,
• 1:34:15
  Speaker 12: is very manageable. A gentleman had found out a very
• 1:34:20
  Speaker 12: facile way to feed cups, worth noting because I have
• 1:34:24
  Speaker 12: heard it was successful. He let down the very cattle
• 1:34:28
  Speaker 12: in which the peas were boiled into the water, and
• 1:34:31
  Speaker 12: the fish would come and take out every grain. When
• 1:34:35
  Speaker 12: you feed in the greater waters, where the numbers are
• 1:34:38
  Speaker 12: also great, it will be a charge as well as trouble.
• 1:34:42
  Speaker 12: But when you take out the fish and see how
• 1:34:45
  Speaker 12: they are thriven, you will allow both well employed. Either
• 1:34:49
  Speaker 12: malt boiled or fresh grains is the best food in
• 1:34:53
  Speaker 12: this case. And what is not supplied from your own
• 1:34:56
  Speaker 12: house and brewings you may take of neighboring ale houses
• 1:35:00
  Speaker 12: who will be willing for a small matter to throw
• 1:35:03
  Speaker 12: into the water. At a place you shall assign a
• 1:35:06
  Speaker 12: certain quantity every brewing. Thus, cups may be fed and
• 1:35:11
  Speaker 12: raised like capons, and tenches will feed in stews as
• 1:35:15
  Speaker 12: well as carps. But perch, as was said, are not
• 1:35:19
  Speaker 12: for a stew. In feeding time, there is a sort
• 1:35:23
  Speaker 12: of food for fish which I may call accidental, and
• 1:35:26
  Speaker 12: is no less improving than the best you can contrive.
• 1:35:30
  Speaker 12: And that is when the waters happen to receive the
• 1:35:33
  Speaker 12: wash of commons. Where many sheep are fed, the water
• 1:35:37
  Speaker 12: is enriched by the earth and shall feed many more
• 1:35:40
  Speaker 12: caps than otherwise it would. This is the case at
• 1:35:44
  Speaker 12: Antlingham in Norfolk, where there are ponds in a common
• 1:35:48
  Speaker 12: that raise carp wonderfully, although the soil be sandy and poor,
• 1:35:52
  Speaker 12: and the waters seldom let out, And this earthy wash
• 1:35:56
  Speaker 12: is the reason of it. When cattle are fed upon
• 1:35:59
  Speaker 12: the past by your great waters, if they have access
• 1:36:03
  Speaker 12: to them in hot weather, they will take delight to
• 1:36:05
  Speaker 12: stand in the water. The dung that falls from them
• 1:36:09
  Speaker 12: is also a very great nourishment of fish. It is
• 1:36:13
  Speaker 12: believed that about London the fishmongers have ways of making
• 1:36:17
  Speaker 12: carps fat by the offal of butcher's shops and slaughter houses,
• 1:36:22
  Speaker 12: which I do not recommend to others if that were
• 1:36:25
  Speaker 12: to be done, because of a sudden filthy feeding can
• 1:36:28
  Speaker 12: neither be wholesome nor sweet. But I have not observed
• 1:36:33
  Speaker 12: that carps do in any sort delight in blood, nor
• 1:36:36
  Speaker 12: indeed any other fish except breams, and those will feed
• 1:36:40
  Speaker 12: much upon new grains mixed with blood, so that if
• 1:36:44
  Speaker 12: you will be at the charge of feeding them in
• 1:36:46
  Speaker 12: stews like caups, you may have large breams in six
• 1:36:50
  Speaker 12: or seven years, which are a very slow grower, unless
• 1:36:53
  Speaker 12: it be in springy waters. One way of feeding fish
• 1:36:57
  Speaker 12: is worth remembering, though not fit used in waters that
• 1:37:01
  Speaker 12: you ever look upon. It is laying a dead carrion
• 1:37:04
  Speaker 12: upon steaks in the middle of the water, and it
• 1:37:07
  Speaker 12: will breed maggots, which, falling into the water feed the
• 1:37:11
  Speaker 12: fish very considerably, but I have not proved it. As
• 1:37:15
  Speaker 12: for pikes, the best food to raise them up to
• 1:37:18
  Speaker 12: an extraordinary fatness is eels, and without them it is
• 1:37:23
  Speaker 12: not to be done, but in a long time. Otherwise,
• 1:37:27
  Speaker 12: small perches the best meat you can give them. And
• 1:37:30
  Speaker 12: the common opinion that pikes will not eat perches because
• 1:37:34
  Speaker 12: of their armed backs is a great mistake, as I
• 1:37:37
  Speaker 12: have found by certain experience, bereams put into a pike
• 1:37:41
  Speaker 12: pond will breed exceedingly and are good enough to maintain
• 1:37:45
  Speaker 12: pikes who will take care, they shall not increase over much.
• 1:37:49
  Speaker 12: And the great fry of roaches and routs that come
• 1:37:52
  Speaker 12: from the greater waters removed into the quarters of your pikes,
• 1:37:56
  Speaker 12: will be a good diet for them. Pikes in all waters,
• 1:38:01
  Speaker 12: and carps in hungry springing waters, being fed at certain times,
• 1:38:05
  Speaker 12: will come up and take their meat almost from your hand.
• 1:38:09
  Speaker 12: And it is diverting enough to see the greediness and
• 1:38:12
  Speaker 12: striving that will be amongst them. For the good bits
• 1:38:15
  Speaker 12: and the boldness that by constant and regular feeding, they
• 1:38:19
  Speaker 12: will come to end of section twenty seven Section twenty
• 1:38:30
  Speaker 12: eight of the History of Esculent Fish. This is a
• 1:38:33
  Speaker 12: LibriVox recording. All LibriVox recordings are in the public domain.
• 1:38:38
  Speaker 12: For more information or to volunteer, please visit LibriVox dot org.
• 1:38:44
  Speaker 12: Recording by Adrian Stephens. The History of esculent Fish by
• 1:38:49
  Speaker 12: Roger North. Of disposing your increase of fish, this care
• 1:38:55
  Speaker 12: presseth when you employ your great waters, and unless you
• 1:38:58
  Speaker 12: have projected before and how you shall dispose your fish,
• 1:39:02
  Speaker 12: you will find yourself in great disorder. As for carps
• 1:39:07
  Speaker 12: for the service of your house, and also tenches and
• 1:39:10
  Speaker 12: perch for winter, they are to be disposed into your stews.
• 1:39:14
  Speaker 12: The rest of your fish, except the fry, you may
• 1:39:17
  Speaker 12: put into the great water, and in March or April
• 1:39:20
  Speaker 12: after with flues or trammels, take out good quantities to
• 1:39:24
  Speaker 12: recruit your winter's expense taken from your stews. The fry
• 1:39:29
  Speaker 12: goes to your pikes, except carps, tench and perch, which
• 1:39:33
  Speaker 12: may go to some of your auxiliary waters, to be
• 1:39:36
  Speaker 12: raised in order to become stores again when you want,
• 1:39:39
  Speaker 12: and if after all you find your stock too high.
• 1:39:43
  Speaker 12: You must feed, as I have already discoursed. But you
• 1:39:48
  Speaker 12: may contrive to keep your stock within compass. For you
• 1:39:51
  Speaker 12: may enlarge the expense in your house, and gratify your
• 1:39:55
  Speaker 12: family and friends that visit you with a dish as
• 1:39:58
  Speaker 12: acceptable as any you can p church is for money.
• 1:40:01
  Speaker 12: Or you may oblige your friends and neighbors by making
• 1:40:04
  Speaker 12: presents of them, which from the countrymen to the king
• 1:40:07
  Speaker 12: is well taken. For many that have waters, not being
• 1:40:11
  Speaker 12: in a method of husbanding them, as well as others
• 1:40:14
  Speaker 12: that have none, want and desire fish, and look upon
• 1:40:18
  Speaker 12: such a present as of a rarity, valuing it not
• 1:40:22
  Speaker 12: by your plenty, but by their own scarcity. And where
• 1:40:27
  Speaker 12: fish is plenty, it is a positive disgrace to appear
• 1:40:30
  Speaker 12: covetous of them, rather more than of venison or any
• 1:40:34
  Speaker 12: other thing, So that presents are not only expedient, but
• 1:40:38
  Speaker 12: necessary to be made by him that professeth a mastery
• 1:40:42
  Speaker 12: of fish. Another way more prudent, though in the account
• 1:40:47
  Speaker 12: of shallow people, less reputable, is that of selling. If
• 1:40:52
  Speaker 12: there were any color for disreputation in that matter, I
• 1:40:56
  Speaker 12: should bestow some words upon it, But seeing it resides
• 1:41:00
  Speaker 12: only among vain women or women like men. I let
• 1:41:03
  Speaker 12: the humor pass, and should as soon preach against the
• 1:41:07
  Speaker 12: opinion of fairies and Robin goodfellow, as that only by
• 1:41:12
  Speaker 12: the way I presume to advise the censorious sparks to
• 1:41:15
  Speaker 12: do nothing unjust. Let their dealing be plain, though in
• 1:41:19
  Speaker 12: selling of horses, spend what is their own, provide for
• 1:41:23
  Speaker 12: their families, and be true to their friend. And after this,
• 1:41:27
  Speaker 12: whether they sell corn, cattles, conies, sheep, deer, horses or fish,
• 1:41:32
  Speaker 12: I will insure their honor for a farthing. It is
• 1:41:35
  Speaker 12: the truth and substance of things, and no person's opinion
• 1:41:39
  Speaker 12: that governs honor, which consists wholly in doing what is
• 1:41:43
  Speaker 12: truly just and good, and nothing otherwise. This matter being dismissed,
• 1:41:49
  Speaker 12: I proceed to direct the course to be taken. When
• 1:41:52
  Speaker 12: you propose to sell. First contract with the person you
• 1:41:56
  Speaker 12: deal with for a quantity, which, if for sale to eat,
• 1:42:00
  Speaker 12: will be by the measure of so much per inch
• 1:42:03
  Speaker 12: for every inch above a foot, If for stores, then
• 1:42:06
  Speaker 12: so much per hundred or dozen, between certain lengths as
• 1:42:10
  Speaker 12: between nine and twelve and seven and ten inches, to
• 1:42:14
  Speaker 12: be delivered alive. Where it is agreed this trade will
• 1:42:19
  Speaker 12: be easy if you are planted within forty miles of London,
• 1:42:23
  Speaker 12: which will take off quantities for retailing. Else it will
• 1:42:26
  Speaker 12: be hard to find contractors. But for stores there will
• 1:42:30
  Speaker 12: be some, always beginning in fish with whom you may deal,
• 1:42:34
  Speaker 12: and so few will sedulously apply to the conduct of
• 1:42:37
  Speaker 12: their waters, as is necessary to a command of fish.
• 1:42:41
  Speaker 12: You need not fear the country will be overstocked. If
• 1:42:45
  Speaker 12: the humor of living in the country once repossesseth the gentleman,
• 1:42:50
  Speaker 12: there may be much more occasion for stores than at
• 1:42:53
  Speaker 12: present there is, because their seats are let to tenants
• 1:42:57
  Speaker 12: and the waters uncultivated. When you have contracted, you are
• 1:43:02
  Speaker 12: at a great certainty and may proceed, For it is
• 1:43:06
  Speaker 12: a great inconvenience to take and carry fish and then
• 1:43:09
  Speaker 12: be paid with a wrangle. Therefore, let your terms be certain,
• 1:43:13
  Speaker 12: and you can have no dispute, because all is to
• 1:43:16
  Speaker 12: be declared by measure. You will find your stews and
• 1:43:20
  Speaker 12: auxiliary waters of great use to you upon such occasions.
• 1:43:25
  Speaker 12: For you clap in what fish you please, for fourteen
• 1:43:28
  Speaker 12: or fifteen days, for instance, five or six hundred cups
• 1:43:32
  Speaker 12: to a brace of stews, and they take no harm.
• 1:43:35
  Speaker 12: If they continue longer, it is but feeding them until
• 1:43:39
  Speaker 12: they are fetched or carried away. End of section twenty
• 1:43:43
  Speaker 12: eight Section twenty nine of the History of Esculent Fish.
• 1:43:54
  Speaker 12: This is a LibriVox recording. All LibriVox recordings are in
• 1:43:58
  Speaker 12: the public domain. More information or to volunteer, please visit
• 1:44:03
  Speaker 12: LibriVox dot org. Recording by Adrian Stephens. The History of
• 1:44:08
  Speaker 12: esculent Fish by Roger North. Of fishing for carriage, as
• 1:44:14
  Speaker 12: for the particular ways and methods of taking fish, such
• 1:44:17
  Speaker 12: as I have dealt in, is at present besides my design,
• 1:44:22
  Speaker 12: though I may not perhaps altogether pass it by, so
• 1:44:25
  Speaker 12: much as concerns the carriage of fish, which I look
• 1:44:28
  Speaker 12: upon as a considerable item in the managery as to profit,
• 1:44:32
  Speaker 12: which I principally aim at, I shall now observe when
• 1:44:37
  Speaker 12: your fishing is in order to remove far, whether the
• 1:44:40
  Speaker 12: waters are great or small, it must be done in winter,
• 1:44:43
  Speaker 12: between the first of October and the last of March,
• 1:44:47
  Speaker 12: and the colder the weather is the better. One great
• 1:44:51
  Speaker 12: caution is not to handle, or any way to batter
• 1:44:54
  Speaker 12: or bruise them. For it is a great truth, and
• 1:44:57
  Speaker 12: common sense speaks it that fish batter and bruised will
• 1:45:01
  Speaker 12: not thrive upon transplanting so well as others. Therefore, when
• 1:45:05
  Speaker 12: your pond is drawn and you come to the fish,
• 1:45:08
  Speaker 12: take them out of the water with hoop nets fixed
• 1:45:11
  Speaker 12: upon staves about ten feet long, and ten or twelve
• 1:45:14
  Speaker 12: fish at a time in a net is sufficient, though
• 1:45:18
  Speaker 12: but a foot long more. By their weight and struggling
• 1:45:22
  Speaker 12: will damage each other, insensibly so as to hinder their
• 1:45:25
  Speaker 12: growth and thrift, and perhaps be the cause that many die.
• 1:45:30
  Speaker 12: Let the fish be as little out of the water
• 1:45:32
  Speaker 12: as may be, for when fouled and almost choked with mud,
• 1:45:36
  Speaker 12: they will clean and recover themselves with water, which freshen
• 1:45:40
  Speaker 12: upon them often till you come to put them up
• 1:45:43
  Speaker 12: for carriage. If you fish with nets and make a
• 1:45:47
  Speaker 12: great draft, as probably you will when the water is low,
• 1:45:51
  Speaker 12: be not hasty to draw the fish upon the ground,
• 1:45:54
  Speaker 12: but secure them by taking the lead line upon the
• 1:45:56
  Speaker 12: ground and holding up the cork line. Then so let
• 1:46:00
  Speaker 12: them stir a little. They will be the cleaner. And
• 1:46:04
  Speaker 12: then take them out with hooped nets as before. And
• 1:46:07
  Speaker 12: if there be occasion to keep them at any time
• 1:46:10
  Speaker 12: out of the water, let it be upon the grass
• 1:46:12
  Speaker 12: when there is no sun or else in the shade,
• 1:46:16
  Speaker 12: for heat is the greatest enemy to the life of
• 1:46:18
  Speaker 12: fish out of water, that can be the best vessel
• 1:46:23
  Speaker 12: for conveyance. If you carry above twenty miles is a
• 1:46:27
  Speaker 12: great ton that holds five hogsheads. But if no more
• 1:46:31
  Speaker 12: than ten, fifteen or twenty miles, ordinary hogsheads will do
• 1:46:35
  Speaker 12: well enough. I know by experience you may safely carry
• 1:46:39
  Speaker 12: three hundred carps six and seven inches long in one hogshead,
• 1:46:44
  Speaker 12: but from seven to a foot not so many. By
• 1:46:47
  Speaker 12: a fourth part. If they exceed a foot, then not
• 1:46:51
  Speaker 12: above seventy or eighty in a hogshead. Let every hogshead
• 1:46:56
  Speaker 12: have ten or twelve pails of fresh, clean water, not
• 1:46:59
  Speaker 12: well water, every six or seven miles, if it may
• 1:47:03
  Speaker 12: be had. There is no need of any great liberty
• 1:47:06
  Speaker 12: for the fish if their water be fresh and often renewed.
• 1:47:10
  Speaker 12: For one great use of the water is to bury
• 1:47:13
  Speaker 12: the fish, that with mere weight they might not crush
• 1:47:16
  Speaker 12: and destroy one another. When you are arrived at the
• 1:47:20
  Speaker 12: place of discharge, pour the fish into anhooped net, a
• 1:47:24
  Speaker 12: few at a time, and dispose them forthwith where they
• 1:47:28
  Speaker 12: are designed. And with this care you will scarce lose
• 1:47:32
  Speaker 12: a fish. Some use to put up fish in baskets
• 1:47:36
  Speaker 12: or hampers for carriage, stowing them with grass between. But
• 1:47:40
  Speaker 12: this is not so good as water, for the grass
• 1:47:43
  Speaker 12: cleaving to the slime of the fish rubs and cleans
• 1:47:46
  Speaker 12: it from the scales, which done a cup scarce ever
• 1:47:49
  Speaker 12: thrives after, And although perhaps the fish may live, they
• 1:47:54
  Speaker 12: will not grow or thrive because their natural slime scarce recoverable,
• 1:48:00
  Speaker 12: is rubbed off. And for the same reason it is
• 1:48:03
  Speaker 12: not good to let carps lie at all in grass,
• 1:48:06
  Speaker 12: but keep them always in water to preserve them from
• 1:48:09
  Speaker 12: bruises and losing their slime. End of section twenty nine.
• 1:48:21
  Speaker 6: Section thirty of the History of Esculent Fish. This is
• 1:48:26
  Speaker 6: a LibriVox recording. All LibriVox recordings are in the public domain.
• 1:48:31
  Speaker 6: For more information or to volunteer, please visit LibriVox dot org.
• 1:48:38
  Speaker 6: The History of esculent Fish by Roger North of Nurseries
• 1:48:42
  Speaker 6: to ponds and fish. Generally speaking, the fresher air and
• 1:48:46
  Speaker 6: cleaner soil your water half, the better fish thrive. Wood
• 1:48:50
  Speaker 6: of any sort near the water is bad, not only
• 1:48:53
  Speaker 6: from its hindering the wind and sun from purifying the water,
• 1:48:56
  Speaker 6: but from the leaves falling in and rotten wood, which
• 1:49:00
  Speaker 6: are punishes to fish, but ochers and willows may be
• 1:49:03
  Speaker 6: a lot of without much inconvenience. Oak boards or timber
• 1:49:08
  Speaker 6: laden water, as sometimes is done to season, will in
• 1:49:11
  Speaker 6: all probability destroy all your fish, and likewise hemply to
• 1:49:15
  Speaker 6: rot all which are therefore to be avoided. Dunghills, stables
• 1:49:21
  Speaker 6: or cowhouses permitted to drain into ponds are very ill neighbors,
• 1:49:25
  Speaker 6: and most especially wash houses, which certainly spoil a standing water.
• 1:49:31
  Speaker 6: End of section thirty.
• 1:49:37
  Speaker 1: Section thirty one of the History of Esculant Fish. This
• 1:49:42
  Speaker 1: is a LibriVox recording. All LibriVox recordings are in the
• 1:49:45
  Speaker 1: public domain. For more information or to volunteer, please visit
• 1:49:51
  Speaker 1: LibriVox dot org. Recording by Larry Wilson. The History of
• 1:49:57
  Speaker 1: Esculant Fish by Roger North. Of frosts and the ways
• 1:50:01
  Speaker 1: to save the fish in them, the great plague and
• 1:50:05
  Speaker 1: vein of fish in boats great and small and other
• 1:50:08
  Speaker 1: little standing waters are great and sharp frosts. I have
• 1:50:13
  Speaker 1: used all the tricks that I have heard of, which
• 1:50:15
  Speaker 1: are not a few or could devise, to save my
• 1:50:18
  Speaker 1: fish in such waters. And yet in ten years time
• 1:50:22
  Speaker 1: I have lost three or four thousand carps. But yet
• 1:50:26
  Speaker 1: I have found ways to save the life of many
• 1:50:28
  Speaker 1: a fair carp when my neighbors have lost. All which
• 1:50:32
  Speaker 1: I shall declare is my own experience, and may be
• 1:50:35
  Speaker 1: profitable upon like occasions to any that will use them. First,
• 1:50:40
  Speaker 1: as to the sorts of fish that suffer most, I
• 1:50:42
  Speaker 1: can only say that the tents, if any, is frost proof,
• 1:50:46
  Speaker 1: and will shift in extremity. But if the frost be
• 1:50:49
  Speaker 1: intense and long, the other sorts, as carps, eels, pike, perch,
• 1:50:54
  Speaker 1: and roach will go near to perish. And I have
• 1:50:58
  Speaker 1: found not any great difference of hardness. But when one
• 1:51:01
  Speaker 1: fish complains, they are all in imminent danger. The waters
• 1:51:05
  Speaker 1: most obnoxious to frost are such as standing shallow or small,
• 1:51:10
  Speaker 1: For if there be either water, current or fresh spring,
• 1:51:13
  Speaker 1: no fish dies for frost. If a hard winter succeeds
• 1:51:16
  Speaker 1: a very dry summer, the fish suffers most. If the
• 1:51:20
  Speaker 1: ponds are large and deep, such as I have directed
• 1:51:23
  Speaker 1: to be made upon the channel of water, which may
• 1:51:26
  Speaker 1: not run, but upon floods or rain, the fish will
• 1:51:29
  Speaker 1: never die in frost. There But such waters you must
• 1:51:32
  Speaker 1: look upon as the asylum for the securing the fish
• 1:51:36
  Speaker 1: in extremity, and all that you can put in there alive,
• 1:51:40
  Speaker 1: Though through a hole in the ice will certainly live.
• 1:51:44
  Speaker 1: If the bank of a pond sows, it will preserve
• 1:51:47
  Speaker 1: the fish and frost. The reason, as I imagine, is
• 1:51:50
  Speaker 1: because where the water sows out, the air will bubble in,
• 1:51:54
  Speaker 1: which relieves the fish. Or perhaps it might put the
• 1:51:58
  Speaker 1: water into some degree of motion. If so, the stirring
• 1:52:01
  Speaker 1: water with a board flat upon a pole put under
• 1:52:04
  Speaker 1: the ice might do good. But this is conjecture. The
• 1:52:09
  Speaker 1: symptom of mortality to your fish in time of frost
• 1:52:13
  Speaker 1: is there showing themselves, which, if you perceive in the
• 1:52:16
  Speaker 1: least conclude all are going. And without a thaw, that
• 1:52:20
  Speaker 1: water will not keep them alive. For it is the
• 1:52:22
  Speaker 1: nature of fish in cold weather to lie as close
• 1:52:25
  Speaker 1: and deep as they can, so that nothing but the
• 1:52:28
  Speaker 1: pangs of death shall make them move. If no holes
• 1:52:31
  Speaker 1: are broke, they will rise and stick to the ice
• 1:52:34
  Speaker 1: and be frozen to it. If there be holes, they
• 1:52:37
  Speaker 1: will move about them as if they came up for
• 1:52:40
  Speaker 1: fresh air. When the frost hath continued long and hard,
• 1:52:43
  Speaker 1: that you begin to suspect your fish, you may take
• 1:52:46
  Speaker 1: a trial by cutting holes in several places, some in
• 1:52:50
  Speaker 1: the middle and some by the sides of the waters
• 1:52:52
  Speaker 1: that are obnoxious. That is, after about ten days freezing,
• 1:52:57
  Speaker 1: and by the appearing of the fish or not, you
• 1:53:00
  Speaker 1: shall discover the timper and condition they are in. Therefore
• 1:53:04
  Speaker 1: watch them diligently. If they are not well, they will appear.
• 1:53:08
  Speaker 1: Then prepare all hands to take out every fish as
• 1:53:11
  Speaker 1: near as you can. For what you take out you
• 1:53:14
  Speaker 1: may preserve, and all that are left behind are probably lost.
• 1:53:20
  Speaker 1: Many used to break holes to relieve the fish, and
• 1:53:23
  Speaker 1: as they think, give them fresh air. Some have put
• 1:53:26
  Speaker 1: dung bound up together into the holes, as if the
• 1:53:29
  Speaker 1: warmth of that keeping the hole open, would preserve the fish.
• 1:53:33
  Speaker 1: But these ways, and all others that I have heard of,
• 1:53:35
  Speaker 1: except taking out the fish, are mere vanities. I have
• 1:53:40
  Speaker 1: got many holes and large ones, and employed men to
• 1:53:43
  Speaker 1: take out the ice and keep them open, but to
• 1:53:46
  Speaker 1: no advantage. One thing appeared very oddly to me when
• 1:53:50
  Speaker 1: I took that course. Many of the fish in a
• 1:53:53
  Speaker 1: large boat had gathered together in a corner abverted to
• 1:53:56
  Speaker 1: the south, where the ground rose under an high bank
• 1:54:00
  Speaker 1: to a shoal water. These fish, by their motion and heat,
• 1:54:04
  Speaker 1: together with the sun's heat that was strongest there, kept
• 1:54:07
  Speaker 1: the water from freezing, and I could plainly see every
• 1:54:10
  Speaker 1: fish great and small. There were carp pike, perch, eels,
• 1:54:15
  Speaker 1: and fry in abundance, collected, as if it had been
• 1:54:19
  Speaker 1: a general council of all orders of fish, meant to
• 1:54:22
  Speaker 1: consider what was to be done in that extremity, very
• 1:54:26
  Speaker 1: diverting to observe, but to leave conceits and come to
• 1:54:30
  Speaker 1: the only expedient which I have found effectual to save
• 1:54:33
  Speaker 1: the fish in this case, and that is to set
• 1:54:36
  Speaker 1: great tubs or fats full of water in some outhouse,
• 1:54:40
  Speaker 1: not far from a fire, and as fast as the
• 1:54:43
  Speaker 1: fish appear, take them out and put them there. And
• 1:54:45
  Speaker 1: from thence you may convey them in a basket to
• 1:54:48
  Speaker 1: your great waters, where you may make in whole about
• 1:54:51
  Speaker 1: eight feet deep, and putting the fish in, preserve them,
• 1:54:55
  Speaker 1: or if you please, you may keep them there freshening
• 1:54:57
  Speaker 1: the water every twelve hours until the frost breaks, and
• 1:55:01
  Speaker 1: put them into their own houses again. You may plainly
• 1:55:05
  Speaker 1: perceive how the fish, though stunned and numb, with the
• 1:55:08
  Speaker 1: frost coming into the fat, will buy degrees, recover, and
• 1:55:12
  Speaker 1: be perfectly well again. And thus you may keep them
• 1:55:15
  Speaker 1: five weeks or longer if the frost continues. I have
• 1:55:19
  Speaker 1: gone farther. Sometimes fish have been to all appearance dead,
• 1:55:24
  Speaker 1: others frozen and enveloped in ice. Yet by this method
• 1:55:28
  Speaker 1: I have preserved them for heating water and putting it
• 1:55:31
  Speaker 1: into the fat, until I brought the water there to
• 1:55:34
  Speaker 1: a midsummer heat. And then I have put such fish
• 1:55:37
  Speaker 1: in with their shell of ice upon them, And in
• 1:55:40
  Speaker 1: six or seven hours the ice was gone, and the
• 1:55:43
  Speaker 1: fish alive and well. And so I have delivered them
• 1:55:47
  Speaker 1: to my great waters. Risk as any. This may seem strange,
• 1:55:52
  Speaker 1: but it is most true, and to be attested. If
• 1:55:55
  Speaker 1: need were therefore in frost, use this and no other means,
• 1:55:59
  Speaker 1: for all else will prove but to labor in vain
• 1:56:03
  Speaker 1: in small waters where is the greatest danger of frost observed.
• 1:56:07
  Speaker 1: Never to put in stock but the last week of
• 1:56:10
  Speaker 1: February or beginning to March. For then they take less
• 1:56:13
  Speaker 1: hurt in removing, and they may be taken out in
• 1:56:16
  Speaker 1: October after, and so all hazard of frost prevented. And
• 1:56:21
  Speaker 1: if you venture them there one winter, be sure never
• 1:56:23
  Speaker 1: let them run the hazard of another. So you have
• 1:56:27
  Speaker 1: two summers feed which will raise a carp from store
• 1:56:30
  Speaker 1: to the table, and venture but one winter's frost and
• 1:56:34
  Speaker 1: in winter they neither feed nor grow anything considerable. End
• 1:56:40
  Speaker 1: Section thirty one.
• 1:56:47
  Speaker 13: Section thirty two of the History of Esculent Fish. This
• 1:56:52
  Speaker 13: is a LibriVox recording. All LibriVox recordings are in the
• 1:56:55
  Speaker 13: public domain. For more information or to volunteer, please visit
• 1:56:59
  Speaker 13: lirivox dot org. The History of Esculent Fish by Roger North,
• 1:57:04
  Speaker 13: Section thirty two of the Ordinary Benefits and Improvements by fish.
• 1:57:10
  Speaker 13: These were touched when I spoke of disposing the increase
• 1:57:13
  Speaker 13: of fish that is furnishing your table, obliging your friends,
• 1:57:17
  Speaker 13: and raising money. I shall only add to the last
• 1:57:20
  Speaker 13: that it is most reasonable if it can be contrived
• 1:57:24
  Speaker 13: that pleasures pay for the charge of them.
• 1:57:26
  Speaker 5: Then what is more.
• 1:57:27
  Speaker 13: Justifiable than to make ponds yield a profit to answer
• 1:57:31
  Speaker 13: to the great charge in making them? But we must
• 1:57:33
  Speaker 13: go farther. Ground shall be vastly improved by fish, and
• 1:57:37
  Speaker 13: shall be intrinsically worth and yield more this way than
• 1:57:41
  Speaker 13: by any other employment you can give it. For suppose
• 1:57:44
  Speaker 13: it meadow of two pounds per acre, which is a
• 1:57:46
  Speaker 13: high value for the best meadow far from London. I
• 1:57:49
  Speaker 13: will justify that four acres in pond shall return you
• 1:57:53
  Speaker 13: every year one thousand carps fed up from fourteen or
• 1:57:57
  Speaker 13: fifteen inches, besides pikes per and tench and other fry
• 1:58:02
  Speaker 13: useful on many accounts. If the water suits them. The
• 1:58:06
  Speaker 13: carps are saleable and will bring perhaps twelvepence, but in
• 1:58:10
  Speaker 13: all likelihood not less than ninepence. Yet let it be
• 1:58:14
  Speaker 13: sixpence apiece. There is twenty five pounds, which is six
• 1:58:18
  Speaker 13: pounds five shillings per acre. A little charge of carriage
• 1:58:21
  Speaker 13: perhaps to be deducted. This is improvement enough. But lay
• 1:58:25
  Speaker 13: aside profit, and consider how a gentleman should entertain himself
• 1:58:29
  Speaker 13: and his family, which I must suppose everyone hath who
• 1:58:33
  Speaker 13: lives upon an estate, and it may be numerous. He
• 1:58:36
  Speaker 13: must find some sort of diversion for them. Must it
• 1:58:39
  Speaker 13: be altogether going abroad to make or at home receiving visits?
• 1:58:44
  Speaker 13: Or if the female part are so grave to decline
• 1:58:47
  Speaker 13: that course of life, must they always be within? Or
• 1:58:51
  Speaker 13: if they stir out, have nothing but mere air to
• 1:58:54
  Speaker 13: invite them. Perhaps the gentleman himself may find a version
• 1:58:58
  Speaker 13: by hunting and so forth, and meeting company upon several
• 1:59:02
  Speaker 13: diverting accounts. And shall all his entertainments be exclusive of
• 1:59:06
  Speaker 13: his family? No, certainly whoever aims at an easy and
• 1:59:11
  Speaker 13: satisfactory course of life, must seek that his family, as
• 1:59:15
  Speaker 13: well as himself, be pleased. And if he doth not
• 1:59:19
  Speaker 13: order it so that they shall be entertained, it is
• 1:59:21
  Speaker 13: ten to one they will find such entertainments as shall
• 1:59:25
  Speaker 13: not be very grateful to him. Therefore, there is advantage
• 1:59:28
  Speaker 13: enough in the mastery of fish from the diversion, not
• 1:59:32
  Speaker 13: to speak of the employment that it brings to a family.
• 1:59:35
  Speaker 13: Young people love angling extremely. Then there is a boat
• 1:59:39
  Speaker 13: which gives pleasure enough in summer, frequent fishing with nets,
• 1:59:43
  Speaker 13: the very making of nets, seeing the waters, much discourse
• 1:59:47
  Speaker 13: of them and the fish, especially upon your great sweeps,
• 1:59:51
  Speaker 13: and the strange surprises that will happen in numbers and bigness,
• 1:59:55
  Speaker 13: with many other incident entertainments are the result of waters,
• 1:59:59
  Speaker 13: and direct the minds of numerous family to terminate in
• 2:00:02
  Speaker 13: something not inconvenient, and it may be divert them from
• 2:00:06
  Speaker 13: worse parks. Bowling greens and billiard tables are of the
• 2:00:10
  Speaker 13: same design. But it will be easily granted this of
• 2:00:14
  Speaker 13: fish is beyond them all. If it be said that
• 2:00:18
  Speaker 13: this is not a pleasure, it is all care and pains,
• 2:00:22
  Speaker 13: especially to him, that is the master, who must be
• 2:00:24
  Speaker 13: perpetually vexed at the negligence and blockishness of servants that
• 2:00:29
  Speaker 13: will never perform what he expects and orders. I answer
• 2:00:33
  Speaker 13: that is a good reason for leaving the world. The
• 2:00:35
  Speaker 13: plague of servants is the same in all business wherein
• 2:00:38
  Speaker 13: you use and depend upon them. Therefore, to be rid
• 2:00:41
  Speaker 13: of it, give away your estate, retire and be a hermit,
• 2:00:46
  Speaker 13: and even then you shall find the gnawing of your
• 2:00:48
  Speaker 13: own mind a more perverse evil than all of the
• 2:00:51
  Speaker 13: business servants, with the crosses and vexations attending them. We
• 2:00:56
  Speaker 13: were not made perfect, but must live in perpetual discas ease.
• 2:01:00
  Speaker 13: The only point is which way to lessen it, and
• 2:01:03
  Speaker 13: that must be by employment which diverts the sense of
• 2:01:06
  Speaker 13: our innate misery. What can be a greater torture than
• 2:01:10
  Speaker 13: to live chained to a bed, though the best in
• 2:01:13
  Speaker 13: the world, and have no company or business. Therefore, court
• 2:01:17
  Speaker 13: business if you would pass for an epicurean and let
• 2:01:20
  Speaker 13: it be such as brings comfort to nature and not
• 2:01:23
  Speaker 13: pain and torment in the consequence, that is to say, lawful, profitable, obliging,
• 2:01:29
  Speaker 13: and temperate, so you avoid offending the public increase your
• 2:01:33
  Speaker 13: store when your friends and family, and preserve your health.
• 2:01:36
  Speaker 13: All which I take it are accomplished in great measure
• 2:01:40
  Speaker 13: by the mastery of fish. Now, as to the vending
• 2:01:43
  Speaker 13: of fish, observe that it is best to be content
• 2:01:46
  Speaker 13: with the market price as you find it, as most
• 2:01:49
  Speaker 13: are for other vendable commodities, and for carps between thirteen
• 2:01:53
  Speaker 13: or fourteen or sixteen inches measuring from nose to tail end,
• 2:01:58
  Speaker 13: twelvepence is a good price. Selling to the nobility or
• 2:02:01
  Speaker 13: gentry may produce one penny more, and may measure up
• 2:02:05
  Speaker 13: to seventeen, but never promise above twenty turns of sixteen
• 2:02:10
  Speaker 13: in twelve score. End of section thirty two.
• 2:02:20
  Speaker 8: Section thirty three of the History of Esculant Fish. This
• 2:02:24
  Speaker 8: is a LibriVox recording. All LibriVox recordings are in the
• 2:02:28
  Speaker 8: public domain. For more information or to volunteer, please visit
• 2:02:32
  Speaker 8: LibriVox dot org. Recording by Cassiopia Sparks. The History of
• 2:02:39
  Speaker 8: Esculant Fish by Roger North. Of benefits besides the main design,
• 2:02:46
  Speaker 8: these are many and not inconsiderable. As first, when you
• 2:02:51
  Speaker 8: make a great water, you take the first spit of
• 2:02:53
  Speaker 8: the ground upon which the bank is to stand and
• 2:02:56
  Speaker 8: from the pan of the pond in case you take
• 2:02:59
  Speaker 8: earth there for the bank, and this you carry to
• 2:03:01
  Speaker 8: some place where it is most easily removed upon your
• 2:03:04
  Speaker 8: tillage ground, and there let it lie to rot the sod.
• 2:03:08
  Speaker 8: And then there is not a better manure, and more
• 2:03:11
  Speaker 8: than pays the charge of digging and carrying it. Two
• 2:03:15
  Speaker 8: you gain the making of stews, and it may be
• 2:03:18
  Speaker 8: other ponds for the convenience of your cattle, all under
• 2:03:22
  Speaker 8: one charge. For if you must dig clay and earth
• 2:03:25
  Speaker 8: for your bank, it is as easily taken where it
• 2:03:28
  Speaker 8: doth this as otherwise. Three. If the soil about the
• 2:03:33
  Speaker 8: waters be anything moorish, it may be planted with osiers,
• 2:03:37
  Speaker 8: which yield a certain yearly crop. Four the feed of
• 2:03:42
  Speaker 8: the pond when laid dry, or the corn, that is oats,
• 2:03:45
  Speaker 8: which you may have upon the bottom, though mere mud
• 2:03:48
  Speaker 8: is very considerable. This hath been touched before. Five. You
• 2:03:53
  Speaker 8: will invite all matter of help to your fishing by
• 2:03:56
  Speaker 8: the fry given among those who assist you. And though
• 2:03:59
  Speaker 8: you pay them, they will expect fish, and with expectations
• 2:04:03
  Speaker 8: of carrying home a dish of fresh fish. Men will
• 2:04:06
  Speaker 8: work in wet and dirt to a wonder without other pay. Six.
• 2:04:12
  Speaker 8: If you graze cattle near your great waters, they will
• 2:04:15
  Speaker 8: delight to come and stand in the water, and it
• 2:04:17
  Speaker 8: conduceth much to the thrift of your cattle, as well
• 2:04:21
  Speaker 8: as the feed of your fish, which is much supplied
• 2:04:23
  Speaker 8: by the dunging of the cattle. And therefore it is
• 2:04:26
  Speaker 8: good to have ponds in cow pastures and grazing grounds.
• 2:04:30
  Speaker 8: As to the sowing of oats in the bottom of
• 2:04:32
  Speaker 8: a pond, observe to dry your great water once in
• 2:04:35
  Speaker 8: three or at most four years, and that at the
• 2:04:39
  Speaker 8: end of January or beginning of March, which if not
• 2:04:42
  Speaker 8: a very unreasonable year, will be time enough. After Michaelmas
• 2:04:46
  Speaker 8: following you may put in a very great stock and
• 2:04:50
  Speaker 8: thin them in following years, as the feed will decline.
• 2:04:54
  Speaker 8: End of section thirty three. Recording by Cassiopeia Sparks.
• 2:05:05
  Speaker 1: Section thirty four of the History of Esculent Fish. This
• 2:05:09
  Speaker 1: is a LibriVox recording. All LibriVox recordings are in the
• 2:05:12
  Speaker 1: public domain. For more information or to volunteer, please visit
• 2:05:17
  Speaker 1: LibriVox dot org. Recording by Lurie Wilson. The History of
• 2:05:22
  Speaker 1: esculent Fish by Roger North. The conclusion thus I have
• 2:05:27
  Speaker 1: given as short and intelligibly as conveniently I could, the
• 2:05:31
  Speaker 1: best of my knowledge, contracted by twenty years practice and
• 2:05:34
  Speaker 1: experience of fish and waters. And if I am so
• 2:05:38
  Speaker 1: happy thereby to contribute in the least to the satisfaction
• 2:05:42
  Speaker 1: or diversion of my friends, it will extremely content if
• 2:05:45
  Speaker 1: not encourage me to add somewhat farther, concerning the nature
• 2:05:49
  Speaker 1: of several sorts of fish, I deal in the ways
• 2:05:52
  Speaker 1: of taking them, of nets, angling engines for clearing waters,
• 2:05:56
  Speaker 1: and other particularities that I have proved in the meantime
• 2:06:00
  Speaker 1: time they may command these as myself, both being alike, open, considerable,
• 2:06:04
  Speaker 1: and at their service. End of Section thirty four, end
• 2:06:10
  Speaker 1: of the History of Esculent Fish by Roger North