WORCESTER LAMPERNS. 123 



Tlie head and breathing apparatus is well worthy 

 the stud}'' of comx3arative anatomists. The teeth will be 

 found to be simply cones of a horn-like substance, not 

 very firmly attached to a fleshy basis. 



By the kindness of a lady living near Worcester, I 

 am enabled to give an excellent receipt for cooking 

 lam23reys. " After the lampreys have been cleaned 

 thoroughly in salt and water, rub them over gently 

 with mixed white spices, and let them be twenty-four 

 hours. Then put them to stew quite gently till tender 

 with the moisture that has run from them, and if not 

 sufficient to cover them, add a Httle beef gravy without 

 seasoning and a glass of port wine when nearly done. 

 The small lamperns are stewed in the same way, after 

 being cleaned in salt and boiling water." 



THE LAMPERN. 



{Petromyzon jluvia tills . ) 



Local names : Lampern, Lampron, Nine-eyes, JuJieha, Seven-eyes, 

 Stone-grig. German : Nennauge. Northern German : Negen- 

 Og. French : La Lamproie de Biviere. 



Although this fish is very abundant in our rivers, it 

 is not much used as food, yet there is no finer dish than 

 Lamperns. 



LAMPERN. 



The inhabitants of Worcester often complain to me 

 that they cannot get lamperns to stew ; the fact is they 



