and Paleontology of Victoria. 185 
dition to the dinner table: it is the “bream” of the colonists, 
the Chrysophrys australis. The Chironemus marmoratus is not 
uncommon in the market: I have heard the name “ carpet- 
fish ” applied to it ; but I may here remark that the community 
is so new that the vulgar or popular names are not to be relied 
upon as in older countries, and vary irregularly within short 
distances. A nearly allied fish, universally known as the 
“butter-fish,” and often found at table, although not very good, 
is the Chilodactylus nigricans: the uniform colour supposed by 
authors to characterize this species only occurs in the nearly 
adult examples, I find; and the young are marbled with brown 
and bluish grey. The Chilodactylus macropterus, although com- 
mon in the market, seems to have no common name. The 
finest of all the Australian marine fishes for the table is the 
“trumpeter” of the colonists, formerly supposed to be confined 
to Tasmania, but now found so abundantly on some fishing- 
banks in the track of the steamers plying to Melbourne that at 
certain seasons it is abundant in the Victorian markets: it is 
the Latris hecateia. Several species of Platycephalus, of which 
P. tasmanius and P. levigatus are the most common, are con- 
founded under the common popular name of “ flat-head,” given 
to the commonest edible fish of the Victorian coasts—found 
abundantly and easily caught by line all the year round: these 
are eaten by people living on the coasts, and are always in the 
market, but not good enough to be held in any esteem for the 
table. Of “gurnets,” the beautiful. Lepidotrigla vanessa and 
the Trigla kumu and Trigla polyommata are not uncommon 
occasional visitors, but more noted for their extraordinary 
beauty than as food, for which I have not known them used. 
Tn the family Trachinide, several species of Uranoscopide, vul- 
garly called “ stone-lifters,” of which the Kathetostoma lave is 
the commonest, occur on our shores, but are not used for food. 
Of the same family, however, there is one fish, called “ whiting ” 
by the colonists (although not at all like the European fish of 
that name), very abundant, always in the market, and so good 
as to be found at the best tables usually: it is the Sillago punc- 
tata. Of the family Sciznide, one example is a not uncommon 
occasional visitor, an exceedingly fine fish, of excellent quality 
for the table, and often four feet in length; it is called “ king- 
fish *’ by the Melbourne fishermen and dealers: I believe it to 
be perfectly identical with the “ maigre” of the Mediterranean 
and Cape of Good Hope—the Sciena aquila. Of the family 
Sphyrzenide a tolerably good table fish is very common at times 
in the markets : it is the “ pike ” of the colonists, Sphyreana Nove 
Hollandie. Of the allied family Trichiuride an equally abundant 
and even larger fish is found in great numbers in the market at 
Ann. & Mag. N. Hist. Ser. 3. Vol. xx. 13 
