NATURALIZATION OF FISH. 313 



I see no reason why the jperca lucioperca and 

 zingel should not succeed in some of our clear 

 lakes and ponds, which abound in coarse fish. 

 The new Zoological Society, I hope, will at- 

 tempt something of this kind; and it will be 

 a better object than introducing birds and 

 beasts of prey — though I have no objection 

 to any sources of rational amusement or phi- 

 losophical curiosity. 



PoiET. — A fish dinner such as you have 

 just described, combined with one such as 

 we have enjoyed to-day, might, I think, be 

 made an interesting experimental lecture on 

 natural history. The analogies of the differ- 

 ent species and genera of fishes, so distinct in 

 the form of their organs, are likewise marked 

 in the appearance and taste of their flesh. 

 The salmon and the char may be regarded as 

 the generic types of the salmo. By trout, 

 which have sometimes red and sometimes 

 white flesh, they are connected with the gray- 

 ling and hucho. By the grayling the trout is 

 connected with the laveret, and by the laveret 

 the genus salmo is connected w^ith the carp 

 genus. The char is immediately connected 



