t 9 8 LIN G. Class IV, 



as the fifh goes out of feafon, the liver becomes 

 red as that of a bullock, and affords no oil. The 

 fame happens to the cod and other fifh in a certain 

 degree, but not fo remarkably as in the ling. 

 When the fifh is in perfection, a very large quan- 

 tity of oil may be melted out of the liver by a flow 

 fire, but if a* violent fudden heat be ufed for that 

 purpofe, they yield very little. This oil, which 

 nature hoards up in the cellular membranes of 

 filhes, returns into their blood, and fupports them 

 in the engendring feafon, when they purfue the bu- 

 finefs of generation with fo much eagernefs as to 

 neglect their food. 



Vaft quantities of ling are faked for exportation, 

 as well as for home confumption. When it is cut 

 or fplit for curing, it mutt meafure twenty-fix 

 inches or upwards from the moulder to the tail ; 

 if lefs than that it is not reckoned a fizeable fifh, 

 v and confequently not entitled to the bounty on ex- 

 portation -, fuch are called Drizzles^ and are in 

 feafon all fummer. 

 Descrip. The ufual fize of a ling is from three to four 

 feet -, but we have heard of one that was ^ven feet 

 long. 



The body is very flender ; the head flat; the 

 upper jaw the longeft-, the teeth in that jaw fmall 

 and very numerous ; in the lower, few, flender, 

 and fharp : on the chin is a fmall beard. 



The firfl dorfal fin is fmall, placed near the head, 

 and confifts of fifteen rays : the fecond is very long, 



reaching 



