THE MULLET. 



Cuuningness How taken Boturgo. 



with the tide during the summer, and keep root- 

 ing like hogs in the sand or mud, leaving their 

 traces in large round holes, but return back when 

 the water ebbs, never stopping in the rivers. 

 They are very cunning, and when surrounded 

 with a net, the whole shoal frequently escapes 

 by leaping over it, for when one takes the lead, 

 the others are sure to follow. 



Mullets are to be angled for as the tide comes 

 in, before the water gets thick, with the same 

 artificial flies as are used for trout in preference 

 to any other bait. When the water is discolored, 

 the angler should use a small red worm, or 

 gentles, and fish, within two feet of the bottom, 

 with strong tackle, as the mullet, when hooked, 

 will struggle vigorously. 



Near Martigues, in the south of France, abun- 

 dance of this fish are taken in weirs made of 

 reeds placed in the shallows; of the milts of the 

 males, (which are there called alletants,) and of 

 the roes of the females, (called botar,) is made 

 boturgo: the materials are taken out entire, 

 covered with salt for four or five hours, then. 

 slightly pressed between two boards, washed, and 

 at last dried in the sun for fourteen days. 



The best kind comes from Tunis, in Barbary; 

 it must be chosen dry and reddish. The people 

 of Provence use a great deal of it, the common 

 way of eating it being with olive oil and lemon 

 juice. There is also a great consumption of it 

 through the Levant. 



VOL. v^ NO. 35. 2 



