ITS VALUABLE QUALITIES. 141 



incredible that the pike, before its suffocation, had not 

 ruptured the stomach of its assailant/' 



The burbot is very tenacious of life, and lives very long 

 after being taken out of the water, and that without the skin 

 drying up, which seemingly depends on the abundance of his 

 slimy secretions. Fishermen, to kill him, are accustomed to 

 sever the Gdl-nas, or the flap of the gill. This is done in 

 consequence of the popular notion that he would otherwise 

 devour his own liver, which in Sweden is looked upon as the 

 most dainty part of the fish. 



None of the Scandinavian fishes are held in higher esti- 

 mation for the table. But perhaps it is to the savoury 

 sauces with which it is usually served up, that its great 

 reputation is mainly attributable. The flesh is white, firm, 

 and boneless, and the liver is considered an especial luxury. 

 The old story as to the roe being unwholesome, is at the 

 present day looked upon as a fable, and vast quantities are 

 now annually consumed in Sweden. Very good caviare is 

 also prepared from it. 



But it is not for the table alone that this fish is valuable. 

 Certain portions of its body, as with the Ostiacks, are used 

 by the common people for medicinal purposes. The oil, 

 which flows spontaneously from the liver, is converted into 

 eye-salve ; and the ccecal intestines are dried and pulverised, 

 a tea-spoonful of which is taken at intervals as a preventive 

 for the ague. The skin, again, when recently taken off, is 

 wrapped round fractured glass vessels, to which, when dry, 

 it firmly adheres, and renders them water-tight. When well 

 rubbed with fat or oil, it is partially transparent, and in some 

 countries is used in lieu of window-glass. Of the swim- 

 bladder, or sound, isinglass is made. 



