J. PISCICULTURE AND THE FISHERIES. 425 



Germans it was known as the stockfish, from stock, a stick. 

 Among the Netherlanders the word varies a little, in having 

 been called as far back as 1400 the cabbeljauw, which seems 

 to be from the Dutch gabel, a fork. They also called it the 

 bakkeljauw. The French morrhne is not from the above root, 

 and is probably from the Celtic mor, the sea. The French, 

 however, never prepared the cod by drying it on a stick, but 

 salted it as the morue verte, or green cod. The French molue 

 is merely a change in the liquid consonants. 



When the cod is dried on the downs it is called dunfish, 

 from the Gaelic root duin, a hill. If dried on the rocks, it 

 becomes rock-cod, or the kllppjish of the Norwegians. Among 

 these the cod is called dorsck or torsk, in English tusk, from 

 the Gothic durren^ to dry. The English aberdeen fish, or 

 French laberdan, is from the Gaelic abar, the mouth, dan, a 

 river, or fish caught near the river mouth. J. C.Brevoort. 



SPAWNING OP MENHADEN. 



According to Captain Treat, the menhaden spawn in win- 

 ter on the southern coast of the United States, specimens 

 containing mature spawn having been taken by him in the 

 Chesapeake Bay and the Lower Potomac in January and Feb- 

 ruary. He found them extremely abundant throughout the 

 winter off the coast of North Carolina, where they are netted 

 in great numbers. 



In the Chesapeake Bay they are called whitefish, while in 

 Connecticut and Long Island they are occasionally called pig- 

 fish, and on the Potomac they sometimes bear the name of 

 gizzard fish. 



HERRING FISHERY IN GREAT BRITAIN. 



The winter herring fishery at Yarmouth, in England, which 

 closed at the end of January, is said to have been one of the 

 largest ever known in that part of the world, 240,000,000 

 having been landed at the fish wharf in the town. Estima- 

 ting that four herrings weigh one pound, we have 60,000,000 

 pounds, or about 30,000 tons of flesh, and equivalent to over 

 70,000 bullocks, taking these at their average weight. The 

 value of this amount of food, so cheaply obtained, is, of 

 oourse, almost incalculable, as it was sold at one fourth the 

 price of beef, and is in some respects superior to it as an ar- 



