GUDGEON. 373 



the fin one-third shorter than its longest ray ; the distance 

 from the point of the nose to the origin of the pectoral fin, 

 from thence to the origin of the ventral fin, again to the 

 anal fin, and from thence to the end of the fleshy portion 

 of the tail, are four very nearly equal distances ; the tail 

 deeply forked, the outer rays nearly as long again as those 

 of the centre ; all the fins rather long, the rays slender, 

 the connecting membrane thin and transparent ; the lateral 

 line straight from the middle of the base of the tail forward 



O 



till near the operculum, then suddenly rising to its upper 

 edge ; the scales of the body moderate in size, about ten 

 rows, completing the oblique line of their arrangement be- 

 tween the base of the dorsal and the origin of the ventral 

 fins. The fin-rays in number are 



D. 9 : P. 15 : V. 8 : A. 8 : C. 19. Upper half 10. 



The colour of the upper part of the head, back, and sides, 

 olive brown spotted with black ; irides orange red, pupil 

 large and dark ; gill-covers greenish white ; all the under 

 surface of the body white : pectoral, ventral, and anal fins 

 nearly white, tinged with brown ; dorsal fin and tail pale 

 brown spotted with darker brown. 



The following anecdote is copied from a little book en- 

 titled " Friendly Contributions for the benefit of the Royal 

 Schools of Industry." 



" The late Mr. Baron Thompson was very curious in all 

 matters of and concerning eating ; and was, moreover, some- 

 what selfish and uncommunicative when he had made any 

 gastronomic discovery, to the pursuit of which he frequently 

 made his summer and spring circuits subservient : and it was 

 known that he often jockeyed his less eager brethren out of 

 the Oxford circuit that he might get the best sausages and 

 brawn at Oxford, and eat the first stewed and potted lam- 

 preys at Worcester, and finish with Simnel cake at Shrews- 

 bury. 



