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were in the very highest perfection. Their 

 flavour was equal to that of trout of the same 

 size, and the colour of the outward surface of 

 the flesh of several of them, was a beautiful 

 pink. The day was sun-shiny, without a 

 cloud, and the fly they all took was the March- 

 brown. However, the finest specimens we ever 

 saw, were taken in November; and Sir H. 

 Davy states in his "Salmonia," he had proved 

 that the grayling of England would not bear 

 even a brackish water without dying. 



The term Tliymallw is said to have been 

 bestowed upon this fish, on account of the 

 peculiar odour it emits when fresh from the 

 water, which is said to resemble that of thyme; 

 and from its agreeable colour, as well as smell, 

 St. Ambrose is recorded to have called the 

 grayling the flower of fishes. To be eaten in 

 perfection, it cannot be dressed too soon after 

 it is taken from the water, and it should be 

 handled as delicately and as little as possible. 

 The name grayling is supposed to be a modifi- 

 cation of the words gray-lines, in reference to 

 the dusky longitudinal bars along the body. 

 It has been considered, that the large dorsal- 

 fin of the grayling enabled it to rise and sink 

 rapidly in deep pools; but this power would 

 rather seem to be afforded by the large size of 

 the swimming-bladder. The very large dorsal- 



