292 PISHES AND FISHIVG. 



tion of fatty matter which enter into their compo- 

 sition, the fifth I have before explained, and the last 

 from the indigestible nature of its flesh ; the effects 

 of the former, are nausea, and probably bilious head- 

 ache; and the latter, efflorescence of the skin, partially 

 or wholly, with some fever. 



In the eastern parts of the world there are poison- 

 <)U8 fi-sh, such as the Tetradon Ocellatus of Linnseus, 

 round in Japan, where it is prohibited to be eaten by 

 the officers and soldiers ; so in the western there are 

 many of that description, some that will destroy life 

 in half an hour, by exciting the most frightful con- 

 vulsions ; the yellow- bill sprat has this property. 

 Many of the other fishes in the "West Indies, which 

 have the character of being poisonous, may be safely 

 eaten if the precaution be adopted to take out every 

 portion of the entrails immediately the fish is cap- 

 tured ; if it remain long before this be done, the 

 whole fish becomes unfit for food, which appears as 

 if its aliment were of a deleterious nature, and the 

 same thing occurs with the above fish of Japan. 

 This gives a strong reason for adopting the method 

 of taking out the entrails of all fish, as soon as 

 possible after they are caught. And much of the 

 injurious properties ascribed to the six species of fish 

 which I have named, may be traced to the length of 

 time they are kept in a state apparently fit for food, 



