126 THE FISHERIES OF THE ADRIATIC, 



maturity, and are restrained from returning to the sea during the great heats 

 or colds. 



The eels change their name from Capillari (Elvers, or fry) to Pasciuti in 

 the course of their development, and to Anguille or Bisatti when mature ; 

 these, again, are distinguished by the names of Anguille comuni, Anguillazzi, 

 Rocclic, Miglioramenti, and Capitoni. 



Description to Plate No. XXI. — The fish enter from the Campo della 

 Valle, through the Vegmia or Vemita, into the Colauro or Colaura (dove cola 

 il pesce), which is formed of screens, called contrapdli ; thence through the 

 aperture, a, called boccarin or boccariclo, into the space, b, called anticaviera 

 whence they are distributed in the various fermative, camarelle, or Otelle 

 {Ostelli), after passing through the lavoriero, 4, also called the cappello a tre 

 venti, into 5, the pizzo. 2, are the Otelle {Ostelli); 3, the camarelle or fer- 

 mative, forming so many obstructions to the passage of different kinds of fish 

 which are to be separated from the rest ; 6 is the chila or chilla, for catching 

 the eels which escape from 3. 



A fresh-water supply is kept up through the double sluices (chiaviche), 

 first, of the Traghetto or outer dam ; and, second, of the Argine or dam 

 proper. 



Description to Plate No. XXII. — Instead of dikes or clams, the sides 

 or partitions consist of reed-screens fixed to piles driven into the bed 1^ foot 

 apart, and the rampart is somewhat higher than the high-water mark at 

 spring-tides. 



1. Lavoriero or Cappello a tre venti. 



2. Pizzo, or gomio. 



3. Boccariol dell' otella (or fermativa) da cievoli (grey mullet), through 

 which mouth {bocca) or entrance the fish pass into 



4. Camarella \ . 



5. Otella I * ««»& (grey mullet). 



6. Camarella \ 



~, ,, c da strame, or pesce 111 or 0. 



7. Otella ) r 



8. Camarella del pizzo. 



