BUCKHORN "WHITING AXD WRASS. 285 



shore. The usual weight is about 1-Ubs. In its habits 

 it is a very shy fish. 



Tlie whiting is taken in greatest quantities on the 

 southern coast of England, i)articulaiiy off Plymouth; 

 and the market at that place was sometimes formerly 

 completely glutted. Of late years they are packed off to 

 London as soon as landed. With the single exception 

 of the mackerel, he suffers more than any salt-water 

 fish from packing and carriage ; and is, indeed, a more 

 delicate fish than the mackerel, and should be eaten as 

 soon as possible after being caught. Off the coast at 

 Dartmouth very fine whiting are taken, from 21bs. to 

 81bs. in weight ; the fishermen then di-y them in the 



WHiTiKG {Mcrlangus vulgaris, Gadus nierlangus). 



sun, and they are then called " buckhorn," and by 

 many considered superior to the fresh-caught fish. 



The eye of the whiting is very large, and on opening 

 it with a scalpel before cooking, the lens will be found 

 to consist of the most beautiful crystal-like material it 



possible to conceive ; the lining membrane of the 

 sclerotic coats of the eyeball is also exceedingly 

 beautiful. 



WRASS. 



The following arc the various species of British 

 \Yrasses : — 



Labnis : — Ballan Wrass iTurdiis, Lahrus macuiatus) ; 



