54 THE PRACTICAL FISHERMAN. 



Latin bulla, * a globe,' in the sense of a large mass ? Then, again, we- 

 the have Irish ' bull,' a bulletin, bullet, bully, a Pope's bull, and a- 

 bulrush and bulwark, with only one 'I.' Here is a fine field; but I 

 leave it, only adding the remark that Dr. Johnson interprets a bull 

 head as a stupid fellow,' a ' lubber.' " Thus Mr. Manley ; and, 

 after what we have quoted and said, I think we may turn to the other 

 cognominations of the little fish. "Tommy Logge," and in France 

 " tete d'ane," or " donkey's head." Tommy Logge is suggestive chiefly by 

 sound. "Tom," in English vernacular, signifies assertiveness of a- 

 characteristio order. A "tom-cat" is a masculine appellation, and 

 indicates individuality. So "tommy" is a miniature "torn," and 

 "log," whether with the additional "ge," or not, is associated with 

 obstinacy (like a log) hence loggerhead, as an opprobrious name for 

 the chub, which fish is broad headed, and prone to bore downwards 

 when hooked. The plain English of the term "Tommy Logge," there- 

 fore, is a self-assertive and big-headed creature, and this description 

 perfectly fits Coitus gobio the big headed gudgeon, albeit not a 

 gudgeon at all. 



In Eussia the fish is used, like the kingfisher in Oxfordshire, as a sort 

 of weathercock. It is asserted of the kingfisher that if after death it 

 be suspended by a single thread it will infallibly point to the part of the 

 compass whence the wind blows, and travellers affirm a like belief 

 amongst the Eussian peasants in reference to the " Miller's Thumb." 



Gastronomically it is a delicacy. I have eaten it dressed as a 

 gudgeon, and can bear testimony to the toothsomeness of the little 

 fellow. It is asserted that it is eaten in Italy with relish, and 

 Mathiolus, a physician of the sixteenth century, commends it highly 

 for its "taste and nourishment." Wilson, the naturalist (and Dr. 

 Badham endorses the statement) says that its flesh becomes red like 

 the salmonidce in boiling. I do not believe it. I have tried boiling 

 the fish, and never yet did see the slightest approach of the flesh to a. 

 pink or red hue. It remains white like the gudgeon, so far as my 

 experience goes. 



Its capture is the simplest in the world if you have not the patience 

 to angle for it. Two persons go together, and one lifts up each stone, 

 and the other instantly hooks the fish up with the fingers. The 

 sudden transitus from darkness to light dazzles it, and until it feels 

 the fingers it does not attempt to get away. If, however, one chooses 

 to angle for it, the best way is to lob as for eels, with fine but 

 strong tackle. The tackle is as follows : No. 6 hook, attached to stiff 

 gut, the top of a rod, to which is attached about 5m. of wire ; the- 

 bait is a red or small lob worm ; impale it on the hook, and place- 



