GREAT BRITAIN. 141 



78 lb., it was 5 feet 8 inches long, and captured at Scar- 

 borough in 1755, and sold for one shilling; their usual 

 weight in Yorkshire he gave at from 14 to 40 lb. Thomp- 

 son records two taken on the same day in Belfast Bay, 

 which weighed 56 and 60 lb. respectively. Yarrell, one of 

 60 lb., taken in the Bristol Channel, and produced five 

 shillings. 



2. The Haddock (Gadus czglefinus). 



Names. Haddock, formerly spelt hadock, which in Scot- 

 ind is pronounced hathock or haddie, and which after 

 spawning are termed gamrels or camrels ; when about five 

 inches long, nockies (Sim, Aberdeen). This fish has like- 

 'ise other local names as buckthorn, which is mostly applied 

 dried haddock ; mop, and whiting mop, also mulvel 

 'Halliwell). In the Moray Firth it is termed adag or attic 

 (Gordon) ; in the Firth of Forth they are finnan haddocks, 

 when smoked in a peculiar manner ; if simply dried speld- 

 rings, and are eaten raw (Parnell). Belonius states that 

 Egrefin or Eagle-fin was formerly its English name. 



B. vii., D. 14-16 | 20-24 I 19-21, V. 6, A. 24-25 | 20- 

 2 2, Vert. 1^. 



Length of head 4^ to 4! ; height of body 4^ to even 6 in 

 the total length. Eye. -Diameters $ to 4 in the length 

 of the head, i-i- diameters from the end of the snout, and 

 f of a diameter apart. Snout somewhat projecting over 

 the mouth ; the upper jaw rather longer than the lower ; 

 the posterior extremity of the maxilla reaches to nearly 

 or quite beneath the anterior edge of the eye. A short 

 barbel situated beneath the chin. Teeth. Cardiform 

 in the jaws, the outer row in the upper jaw somewhat en- 

 larged. Fins. The first dorsal, somewhat triangular in 

 shape, commences over the base of the pectoral ; a short 



