38 
abdominal regions of a kelt ;—that the kelt is a much more watery 
fish than a clean salmon; and that this is slightly owing to 
a deficiency in nitrogenous ingredients, but much more to an 
enormous deficiency of oil or fat, which is reduced to almost 
a sixteenth of the amount in aclean run fish.” (Proceedings of 
Royal Society of Edinburgh for Session 1871-72, page 695.) 
I find that the opinion expressed by me regarding the food of 
salmon when in rivers, was entertained by the late Frank 
Buckland. In his rgth Report, p. 18, he says that in the 
salmon, ‘“‘ there are no less than fifty pyloric appendages. Upon 
these I found firmly adherent a dense mass of white fat. In my 
report for 1868, I promulgated the idea that one of the principal 
uses of the pyloric appendages was not only to secrete a fluid 
which assists in digestion, but also to act as a depository of fat. 
This fat is derived from the food which the salmon eats when in 
salt water. It is stored up in a layer underneath the skin, as 
well as upon the pyloric appendages. During the stay of the fish 
in fresh water, this fat is gradually absorbed, and its principal use 
is to go towards the formation of the milt and ova. In a fish 
running up from the sea, therefore, we find that the milt and ova 
are very small, while the fat on the pylorus is often so abundant 
as to almost obscure them from view.” Again, at page 20 of the 
same report, Buckland says, ‘“‘I do not think salmon eat much in 
fresh water. They subsist principally, as I have shown at page 
18, on a store-house of fat which is laid up in their pyloric 
appendages. Nevertheless they take worms. In the Trent and 
in the Rhine the worm is a favourite bait, especially at flood-time. 
The food of the salmon, therefore, consists of herrings, sprats, 
smelts, sand-eels, fry of fish, and lugworms.” 
APPENDIX B (see page 7). 
WirtH reference to the cases of Tweed salmon caught in 1852 
near Yarmouth, it may be noticed that the late Frank Buckland, 
in his Fishery Report for 1876, mentions the surprise with which 
he had learnt, ‘‘ that every year large numbers of bull trout are 
