the Salmon, Herring, and Vendace. 511 



FIG. IV. Food of the Vendace, from the same locality, taken 14th December 1832. 



A, Natural size of the animal. 



B, View from behind, magnified. 



a, The antennae or feelers. 



b, The eye. 



c, Organs of a reddish colour, supposed to be the ova. 



FIG. V. Food of the Vendace, from the same locality, taken 7th September 1833. 



A, Anterior segment of the animal, magnified, and viewed from behind. This 

 portion is commonly found in the stomach of the Vendace, detached from the 

 body of the animal. 



B, Side view of the adult animal, magnified. The most perfect specimen hitherto 

 observed. 



a, The antennae or feelers. 



b, The eye. 



c, Organs of a rich orange colour, supposed to be the ova. 



The following preparations were exhibited during the reading of the papers to 

 the Royal Society, and will be found in my Museum : 



No. 2. Ova of the Salmon, taken from the spawning-bed in a tributary stream 

 of the Tweed 31st March 1832. 



3. Ditto, from ditto, 2d April 1832. 



4. Ditto, from ditto, 16th April 1832. 



5. Smoult (average size of five or six dozen), taken from the same stream 



22d April 1833. 



7. Viscera of a Smoult, exhibiting the development which has already taken 



place in the ova. 



8. Specimens of the Caligus productus and Caligus curtus, from Herlings 



taken in stake-nets near Annan. 



9. Skeleton of a Grilse. 



10. Food of the Salmon whilst in the sea. 



11. Skeleton of the Asteria glacialis. 



12. Skeleton of the Asteria papposa. 



13. Food of the herring from the deep sea. 



14. Viscera of the Herring when in prime condition. 



15. Skeleton of the Herring. 



16. Food of the Vendace. 



17. Viscera of the Vendace at all seasons. 



18. Skeleton of the Vendace. 



