BRITISH FRESH-WATER FISHES 
ne a ee Pe 
to a few parts of Southern Scotland. It claims kinship 
with the Salmonide Family, and the scientific name of 
Thymallus—thyme—-has been conferred because of the 
delicate flavour of the white flesh resembling the aromatic 
herb mentioned. It is a beautiful silvery fish, and is 
characterised by the long and rounded dorsal fin, bearing 
from 20 to 25 rays. It has gentler habits than its cousin, 
the Trout, quietly searching for insects at the surface 
without any attempt at showing off. It revels in a clear 
fast-flowing stream, and whilst waters that shelter 
Grayling also contain Trout, all waters that hold ‘Trout 
do not also hold Grayling. At times, it resorts to the 
shallows, but the angler knows full well that the big fish 
must be sought for in the deep pools. It is said to 
perpetrate harm by consuming the spawn of Trout, but 
it also takes molluscs, shrimps, the larvz of insects, etc. 
{t spawns from March to May on a shallow gravel-bed, 
the eggs being laid in a depression made by the fish. 
These hatch out in about fourteen days. The Grayling 
comes into request when the Trout is out of season, and is 
then much sought after by the disciple of Izaak Walton. 
Silvery-grey and white are the dominant colours on the 
sides and under parts, with greenish-brown, or purplish, 
along the back. ‘Ihe dorsal fin is barred with several 
rows of bluish-black spots, and as a rule there are 
some of these on the sides of the body. The name 
Grayling (it is also called the Umber) has been accorded 
because of the greyish colour. The zuaximum weight 
in Britain is 4 to 5 pounds. 
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