THE MACKEREL. 69 



crushing crabs and shell-fish, on which the 

 sea-bream chiefly feeds. 



The general colour of this fish is reddish, 

 tinged with grey, passing into golden grey on 

 the sides, and white underneath. At the origin 

 of the lateral line, behind the edge of the gill 

 covers, is a dusky patch, consisting of closely 

 set spots or prickles. Two narrow stripes on 

 each side behind the head meet above in the 

 central line, and faint longitudinal bands run 

 along the sides of the body. Pectoral fins and 

 tail red, the other fins brownish. The young 

 fish, called chads, are destitute of the lateral 

 dusky spot. This fish breeds in winter, and 

 during the spring and summer shoals of chads, 

 about six inches in length, abound along our 

 coast. 



Passing over several other fishes of the bream 

 family, we come to that termed Scomberidce, of 

 which that well-known and beautiful fish, the 

 mackerel, ormackarel, {Scomber scombr us,) h an 

 example. We need say nothing of the dazzling 

 effulgence and elegant markings of this fish, 

 when fresh from the sea, nor of the excellence 

 of its flesh for the table. 



The mackerel abounds in the seas of Europe, 

 but at certain seasons approaches the shallow 

 water near the shores, collected together in vast 



