54 FOOD.— FORESTS. 



those of the skull, including the globe-fishes, the file- 

 fislics, etc. 



B. Lophobran'chii. — Those having tlie branchial filaments 

 arranged in little tufts along the branchial arches, and the 

 face produced into a long snout, including the pipe-fishes, 

 the sea-li(irsc, etc. 



C. Acanthop'teri. — Those having spinous rays in some of 

 the fins, including the perch, mullet, mackerel, etc. 



D. Pharyngog'nathi.— Those whose lower jiharyngeal bones 

 are united, including the flying-fi.slies, the wrasses, etc. 



E. Anacan'thini. — Tho.se without spinous rays in the fins, 

 and liaving a completely clo.sed air-bladder, including the 

 cod family, the turbot family, the remoras, etc. 



r. Physos'tomi. — Those which have soft fin-rays, except 

 the first in the dorsal, anal, and pectoral fins, which are 

 occasionally spinous, and an air-bladder which con)muni- 

 cates with the pharynx by an open duct, including eels, 

 herrings, the salmon and carp families, etc. 

 Piscicul'ture (Lat. piscis, a fish, and cultura, culture). — The 

 artificial method of promoting the j^fojyagation and nur- 

 ture of fish. 



FOOD. 



Aristol'ogy (Gr. arkfon, luncheon, and logos, a discourse). — 

 The art oF preparing dinners. 



Bromatog'raphy (Gr. brOma, food, and grapht, description). 

 — A description of aliments. 



Cu'linary Art (Lat. culina, a kitchen). — The art of preparing 

 meats for the table. 



Gastron'omy (Gr. gasfer, the stomach, and nomos. law). — 

 The art or science of good eating. 



Threpsology (Gr. ihrcpsis, nutrition, and logos, a. discourse). 

 — The doctrine of, or a treatise on, the nutrition of organ- 

 ized bodies. 



FORESTS. 



For'estry.— =-Thc art of forming or cultivating forests. 

 Dendrom'eter (Gr. dcndron, a tree, and metron, measure). — 



An instrument to measure the height and diameter of 



trees. 



