122 MIGRATIONS OF LAMPKEY. 



must be permitted to doubt ; tlie food of the lamprey is 

 generally believed to consist of aquatic larvas and 

 molluscs. 



" This fish is clearly not held in such high repute in 

 these days as it was in bygone times, for there are 

 several curious traditions relating to civic feasts in 

 which the lamprey constituted an important dish, as 

 bearing: reference to some ancient customs connected 

 with river fisheries^ We also learn that King Henry I. 

 came to an untimely end by a too full repast of lam- 

 prey ; this in no way proves the fish to be unwhole- 

 some ; the king probably ate too much. In Germany 

 lampreys are cooked in earthenware jars with vinegar 

 and spices, just in the same manner as pilchards are 

 * marinated ' or ' potted' in Cornwall, and thus preserved 

 lamprey constitutes an article of export.^' 



Lampreys are considered great delicacies in the 

 London market, and during the London season they 

 may be frequently seen on the slabs of om* i^i'incipal 

 fish merchants. Mr. Fitch, the ever-willmg and 

 obliging foreman of my friend Mr. Thos. Grove, fish 

 merchant. Charing Cross, tells me that the season 

 begins soon after the salmon, about March, and ends in 

 July. They principally come from the Severn, Thames, 

 also from Scotland. Now (June) they are getting in 

 roe ; the average size is from one-and-a-half pounds to 

 three pounds ; they prefer the middle size of two pounds' 

 weight. They are not in the market in winter. 



The lamprey, although he looks a slow mover, yet 

 is a very quick swimmer, and there are a good many in 

 the Loire and Ehone. On the Loire, as at Gloucester, 

 they make them into pies, and are said to be exceedingly 

 good. Lampreys have an extraordinary vitahty when 

 taken out of the water. 



