SWORD-FISH. 4S7 



wide, both jaws ending in a point, but the upper stretched to a 

 great distance beyond the lower: this part, which is commonly 

 called the sword, is flattish above and beneath, and sharp on the 

 sides : it is of a bony substance, covered by a strong skin or epi- 

 dermis : down the middle of the upper part runs an impressed line 

 or furrow, and three similar ones on the lower surface : the tongue 

 is free, or unconnected with the palate, and is of a strong texture, 

 and in the throat are certain rough bones: the nostrils are double, 

 and seated near the eyes, which are moderately large and protu- 

 berant : the body is covered by a thin skin, having a thick fatty 

 membrane lying beneath : the lateral line is placed near the back, 

 and is formed of a series of longish black specks : the dorsal fin is 

 very high at its commencement, and sinking suddenly, becomes 

 very shallow, and is continued to within a small distance from the 

 tail, terminating in an elevated process: the vent-fin is placed 

 nearly opposite this part beneath, and is moderately small, and 

 much wider at each extremity than at its middle : the pectoral fins 

 are rather small, and of a lanceolate shape : the tail is large and 

 crescent-shaped ; and on each side the body, immediately before 

 the tail, is a strong finny prominence or appendage. The general 

 colour of the sword. fish is brown, accompanied by a deep steel- 

 blue cast on the head and upper parts, and silvery white on the 

 sides and abdomen. 



Mr. Pennant observes, that the ancient method of taVing the 

 sword-fish, particularly described by Strabo, agrees exactly with 

 that practised by the moderns at the present day. A man ascends 

 one of the cliffs that overhang the sea, and as soon as he spies the 

 fish gives notice, either by his voice or by signs, of the course it 

 takes. Another person, stationed in a boat, climbs up the mast, 

 and, on seeing the fish, directs the rowers to it. As soon as he 

 thinks they are got within reach, he descends, and taking a spear 

 in his hand, strikes it into the fish ; which, after wearying itself 

 with its agitations, is seized and drawn into the boat. It is much 

 esteemed by the Sicilians, who cut it in pieces and salt it : this 

 process was anciently performed, particularly at the town of 

 Thurii, in the bay of Tarentum ; and hence the fish was called 

 Tomus Thurianus *. ' 



* Plin. 1. 32, e. 11. 

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