A
DISCOURSE
OF
FISH AND FISH-PONDS.
Of the Situation and Disposition of the principal Waters.
One great point in the conduct of fish, is, to have them at command; another is, to have perpetual recruits, to supply your stock as you draw it off. This is not to be done without a certain order and method; and with it, nothing is more practicable and easy.
Your method must be, to have some great waters, which are the head-quarters of the fish, from whence you may take, or wherein you may put, any ordinary quantity of fish. Then to have stews, and other proper auxiliary waters, so as you lead the fish from one to the other, whereby you never shall want, and need not abound; and, which is more, lose no time in the growth of the fish, but employ the water, as you do your land, to the best advantage.
This will appear more distinctly in the sequel of this discourse, which shall begin with the situation and disposition of the principal waters, whereupon you must depend for the raising and feeding the greatest part of the stock.
First, you must examine the grounds, and find some fall betwixt two hills, as near a flat as may be, so as there be a sufficient current for the water. If there be any difficulty in judging of such, take an opportunity after some sudden rain, or the breaking up of a great snow in winter, and you shall see plainly which way the ground casts; for the water will take the true fall, and run accordingly.
The condition of the place must determine the quantity of ground to be covered with water. I should propose in all, fifteen acres in three ponds, or eight acres in two, and not less. And these ponds should be placed one above another, so as the point of the lower may almost reach the head or bank of the upper; which will be very beautiful, as well as profitable, as will appear afterwards.
The head or bank, which, by stopping the water in its current, is to raise the water, and so make a pond, must be built with the clay and earth taken from the pan or hollow dug in the lowest ground above the bank; and that pan should be shaped as half an oval, whereof the flat comes to the bank, and the longer diameter runs square from it.