296 powAN. 



the Vendace of Lochmabeu and the Salt-water Herring. They 

 are never seen under any circumstances in the middle of the 

 day. From the estimation these fish are held in by the neigh- 

 bouring inhabitants they are seldom sent far before they meet 

 with a ready sale, and are entirely unknown in the markets of 

 Glasgow. In the months of August and September they are in 

 the best condition for the table; when they are considered well 

 flavoured, wholesome and delicate food. They shed their spawn 

 in October to December, and remain out of condition until 

 March." 



Their ordinary food appears to be of the insect class. 



Length of the example to the fork of the tail eight inches 

 and a fourth; the shape plump; head rather small, rising towards 

 the back; the mouth small, snout blunt, deep from its front to 

 the jaw, the front resembling a small nose. Mystache attached 

 far forward, contracted near its origin, and then wide, reaching 

 to the anterior margin of the eye. Nostrils nearer the snout 

 than to the eye. Eye large, and on its anterior border a 

 membrane like a nictitating membrane. Head wide across and 

 a little arched; gill-covers in several divisions. Body covered 

 with brilliant silvery scales; lateral line with about seventy-five 

 pores. The dorsal fin lias thirteen rays, the first short, anterior 

 to the line of the ventrals, the two last together; anal fin with 

 fourteen rays, the first very small, before the line of the adipose, 

 its last rays short, two together; the pectoral rises close under 

 the edge of the gill-cover, ending pointed, reaching a little 

 longer than half way to the venti'als, the rays fourteen; ventrals 

 eleven rays, wide; adipose fin unusually wide for so small a 

 fish; tail lunate, the lobes wide. Colour of the head brown, 

 with gold-coloured borders and patches; cheeks silvery, as are 

 the sides and belly. Blueness of the sides and black spots on 

 the borders of the scales, as described by Dr. Parnell, appeared 

 only when the fish had been removed from the preserving fluid 

 and was become dry. 



