48 



pattern is traced by rows of minute dark dots that fringe each scale,, 

 and by its smaller size. From Hyponiesus olidus it may easily be 

 known by the comparatively large size of the mouth and less trans- 

 parent appearance. It is usually from five to five and a half inches 

 in length. Its form is stouter than tliat of' Hypomesus olidus, the flesh 

 is soft in texture, and the pectoral fins reach very nearly to the origin 

 of the ventrals. Tliis form, like the last, has been present in the 

 markets throughout the year in variable quantity. 



Osnicrus elongatus, Ayres — Among the fishes described in the early 

 days of the (California Academy of Sciences, by Dr. W. 0. Ayres, 

 was a species belonging to the sm.elt or Osmeroid group of the salmon 

 family. A short description, unfortunately too short and incomplete 

 for identification, was published in vol. 1, p. 17, of our Proceedings. 

 Girard, in the Pacific Kailroad lieport, vol. 10, states his belief that 

 Ayres' species is identical with the small-mouthed smelt of this coast. 

 {Argentina prctiosa, Girard; Hypomesus olidus, Pallas, Gill). Exami- 

 nation of the small salmonoids brought to this market proves, 

 however, that there are three species. One is Girard's small-mouthed 

 species; another Ayres' Osmerus tlialeichthys, described and figured 

 in vol. 2, p. 62 of Proceedings of the Academy, while the third is 

 almost certainly the Osmerus elongatus of the latter authority. 



It is not eas3^ for the unpracticed eye to tell these species apart, yet 

 the difterences are obvious wdien once recognized and are of a con- 

 stant character. In this species the form of the body is more slender 

 and elongated than in either of the other smelts, the dorsal fin is 

 constantly farther back on the body, the lower jaw is long, resembling 

 in this respect Ayres' other species, but difiering from it in its straight- 

 ness, that of Osmerus tlmleichthys being curved upwards, and the pro- 

 file of the top of the head differs from that of the last named form 

 in the greater elongation and more pointed form of the snout. The 

 dentition is strong, teeth being present on jaws, tongue, and palatines, 

 the largest upon the front of the tongue. The dealers are able to 

 distinguish the three species apart, trusting as much to the difterence 

 in the texture of the flesh, as evident to the touch, as to the variation 

 in appearance. In alcoholic specimens this distinction is of course 

 lost, and the species are harder to distinguish than when fresh. This 

 may account for the union of two species under one name by Girard, 

 though I believe it more probable that he never saw Ayres' species. 



Among the heaps of small fishes sold for fry may usually be found 

 all the three species of salmonoid smelts, the anchovy {Engraidis 

 ringens), and small individuals of the smaller species of mullet-like 

 smelt [Atherinops affinis). 



CLUPEIDiE. 



This family as originally constituted comprised a large number of soft-finned fishes without 

 an adipose dorsal, with the lateral margin of the upper jaw formed by the maxillaries, which 

 are usually in three pieces, and with rather large scales. The sections of this large family have 

 been lately raised to the rank of families, and are distinguished by very obvious features; thus 

 the true C/iipeidce or herrings have the abdomen compressed to a sharp edge, which is set with 

 a row of jilates forming serrations; the lateral line is absent, and the teeth either very small or 

 altogether wanting ; the Engrcml idee or anchovies have the abdomen rounded, the upper jaw 

 much longer than the lower, which is toothless, the mouth large, and the sides with a bright 

 silvery band ; while the Albulkke or lady-fishes have a rounded abdomen, the upper jaw rather 

 the longer, both jaws set with bands of villiform (velvet-like) teeth, and the roof and floor of 

 the mouth covered with pavement-like patches of coarse granular teeth. These Clupeidce are 

 represented upon our coast by at least four species, three of which are of sufScieut importance 

 to rank as food fishes. 



Albulavulpes, the sole member of tlie Albulidce, and in many respects a very singular species,. 



