



GREAT BRITAIN. 115 



but which, when cut into, is found to consist of dense 

 muscular walls, formed of circular fibres, leaving a small 

 cavity internally, lined with a thick and horny epithelium. 

 The pyloric opening is protected by a valve, and here are 

 seen the orifices of the caecal appendages, which usually 

 encircle the commencement of the small intestines. 



Mullets are much esteemed as food, but perhaps more so 

 on the continent than they are in t Great Britain ; while such 

 have been taken in clear streams are much better 



voured than those captured in the ocean ; any that have 

 resident in stagnant pools where reeds abound, or 



here the bottom is foul and oozy, are generally to be 



oided. They ought to be cooked the same day they are 



ptured. Large numbers are exported to France from 



reat Britain. 



Before cooking they must first be very carefully eviscerated 

 and cleansed, as they are not always very particular as to 

 the food they swallow. 



In Italy the hard roe of mullets is converted into cakes 

 termed botarge or botargo, which are prepared by washing, 

 sprinkling with salt, and pressing between two boards. 

 This may be smoke or sun-dried, and is considered a good 

 appetiser to promote thirst. But in India the same article 

 is somewhat similarly treated, and considered excellent for 

 curries. 



The modes of capture adopted for taking mullets are 

 numerous. Thus, at Naples, when these fishes are sur- 

 rounded by a net, the fishermen first set to work to terrify 

 them, which is accomplished by making a great disturbance 

 on the surface of the water ; or else they place a raft com- 

 posed of reeds round the outside of the nets, so that the 

 mullets which spring over are captured by persons stationed 

 utside for that purpose. In a nearly similar manner some 



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