of tlie Fishcrii l>oard for Scotland. 



537 



The names of the various forms obtained are given in the annexed 

 Table :— 



Species Observed in Stomachs of Ilaia circtdaris. 



Porbeagle Shark. Lamna cornahica, Cuv. 



A Porbeagle Shark sent from the Fish Market at Aberdeen on Decem- 

 ber 3rd, and measuring about 3 feet 9| inches in length to the fork of the 

 tail, was examined at the Laboratory, and in its stomach were found the 

 remains of ten partly digested AYhitings, the lengths of which was 

 probably from eight to ten inches ; the only other organism observed was 

 a Cranrjon, but it might have been derived from the stomach of one of 

 the Whitings. 



Another specimen of a Portbeagle Shark obtained at the Fish Market 

 on December 5th, and measuring 3 feet 4 inches to the fork of the tail, 

 contained in its stomach one Common Dab about six inches long, the 

 earstones of four Whitings, probably 8 or 9 inches in length, a small 

 LoJiyo (or Ornmatostrephes) about 6 or 8 inches long, but not perfect 

 enough to be identified, and also a small Crustacean, Incochus dorsettensis. 



Concluding Remarks. 



It may be pointed out by way of conclusion that the observations 

 contained in the preceding pages concerning the food of fishes, especially 

 of the larger and more adult forms, agree generally with the results given 

 in Part III. of the Tenth Annual Report of the Fishery Board for 

 Scotland,* of the examination of 10,461 specimens. These specimens 

 comprised Common Gurnards, Cod, Haddock, Whitings, Long Rough 

 Dabs, Plaice, Lemon Soles, Common Dabs, and Witch Soles. The total 

 numbers of the respective kinds examined, including those from the 

 Firth of Forth and St. Andrews Bay, were : — 



About one hundred other stomachs, comprising those of Skate, Cat-fish, 

 and Angler-fish, were also examined. 



The general results brought out by the examination of these fishes 

 serve to show that Crustacea formed the principal part of the food of the 



*0n the Food of Fhhes, hy W. Tvamsay Smith, M.B., CM., B.Sc.,'pp. 211-231. 



