THE TRUE FISHES. 





the tail, as well as whether the line along the side is white or black. 

 the newly introduced 'boneless cod' this is not possibli , the 'bl 

 are divested of their skin. Packed in this way enormous quantities 

 sold, each dealer having his own band. Some of the nam 

 seem rather peculiar; there are ' fern-leaf ,' 'lily,' ' whit'— wan.' and I 

 other names placed upon the boxes of cod, none of which seem to ha 

 least quality of the element of appropriateness. Dried cod will Bmell 

 strongly when called 'lily,' as when by any other name. 



The pollock and the hake are two other cod-like fishes oi 

 tance, although they fail far behind the cod and haddock in thia 



One of the cods enters fresh water. This is the burbot, which i 

 in the northern parts of both the Old and the New worlds. I 1 La sto 

 Figure 298 on a preceding page. Opinions differ as to its palatability, 

 some esteeming it highly, while others regard it as until for food. In the 



Fig. 322. — Haddock (Melanogramus seglifin 



Hudson Bay territory, and far to the northwest, it is really an import* 



element in the food supply, and the roe, either alo, r mixed with a 



flour, is baked into bread. The average size is about five pounds, bu 

 occasionally reaches a weight of sixty pound-. 



The flat-fishes have a strange development They start out j W 



any other well-behaved fish, but soon they exhibit a tenden j to 



one side. Stronger and stronger grows this tendency, 



becomes the normal position. Were the structure to 



other fishes, the result would be that one would be »nst*n tly d 



upwards, while the other was turned downwards and «»uW - 



the mud. This, however, does not occur for with th, 

 of the body the lower eye also begms to change, untfl at 



bones of the skull and comes to lie on the same srd 



fellow. The fish thus strikingly resembles the p 



