THE STURGEON, 77 



Characteristics of the sterlet. 



any remaining moisture rnay run of, pressed 



down and closed for use. 



The bones of the sturgeon are reported to be 



so hard as to serve the American Indians for 



rasps and nutmeg-graters. The skin makes a 



good covering for carriages. 



The sterlet is distinguished from the common 



sturgeon by having only three rows of bony 



scales, one down the back and one on each side. 



The plates do not project so much, and are less 



curved than those of the sturgeon. 



This fish is found in great abundance in the 



Caspian sea, the Wolga and Jaik. It is the 

 smallest of all the species of sturgeons ; seldom 

 exceeding four feet in length, and thirty-five 

 pounds in weight. Bruyne asserts, that it is the 

 most delicate fish of Russia. The caviare made 

 from its eggs is of such superior quality, that it is 

 reserved for the use of the imperial family. This 

 fish spawns in May or June. In August it re- 

 turns to the Caspian, which it leaves again in 

 spring, and ascends the Wolga, Jaik, and other 

 rivers that discharge themselves into it. It mul- 

 tiplies very fast, feeds upon worms and young 

 fish, but principally on the eggs of the sturgeon, 

 which it follows for this reason. Its flesh is 

 white, tender, and easy of digestion, and conse- 

 quently affords a wholesome food for sickly 

 persons. 



There is another sort of sturgeon, distinguished 



5 



