COMMON STURGEON. 35 



dusky variegalious or specks, and whitish or yellowish beneath; the 

 tops of the tubercles are also of a similar cast. 



The sturgeon is generally considered as a fish of slow motion, 

 and is observed to lie for a considerable time in the same situation j 

 it even makes but a very faint resistance when first taken, except 

 by sometimes striking with its tail ; having great strength in that 

 part ; it is however, sometimes, seen to swim with considerable ra- 

 pidity, and to spring with great force out of the water at intervals. 

 During its residence in the sea, it is supposed to live principally on 

 the smaller fishes, and particularly on herrings, mackrel, &c; and 

 in rivers on various kinds of worms, &c. It is rarely taken at any 

 great distance from shore, but frequents such parts of the sea as 

 are not remote from the actuaries of great rivers. Catesby informs 

 us, that in those of North America, sturgeons appear in great 

 abundance in the months of May, June, and July, occasionally 

 springing out of the water to the height of some yards, and falling 

 on their sides with a noise that may be heard to the distance of some 

 miles. In some of the rivers of Virginia, they are so numerous, that 

 five or six hundred have been taken in the space of two days, by 

 merely putting down a pole, with a strong hook at the end, and 

 drawing it up again on perceiving that it rubbed against a fish*. 

 According to Mr. Pennant and Dr. Bloch, great numbers are taken 

 during summer in the lakes Frischhaff and CurischafT, near Pillau, 

 in large nets made of small cord j the adjacent shores are formed 

 into districts, and farmed out to companies of fishermen, some 

 being rented for six thousand guilders, or near three hundred pouuds 

 per annum. Dr. Bloch informs us, that in France, the sturgeon- 

 fishery commences in February, in the river Garonne, on the coast of 

 Bourdeaux, and lasts till July or August. 



The sturgeon is admired for the delicacy and firmness of its flesh, 

 which is white, and when roasted is thought to resemble veal; it is 

 however generally eaten pickled ; and the major part of what we 

 receive in that state, comes either from the Baltic rivers, or those of 

 North America. Of the roe, properly salted and dried, is prepared 

 the substance known by the name of caviare, a superior kind of which 

 is, however, made from that of a smaller species, hereafter to be de- 

 scribed. 



* Penn. Arct. Zool. Append, p. 10G. Bumaby's Trav. 8vo. p. 15. 

 2 M 4 



