51 I HISTOUY OF 



The sturgeon, in its general form, resembles a freshwater 

 pike. The nose is longj the mouth is situated beneath, beiiii,' 

 small, and without jaw-bones or teeth. But though it is so 

 harmless and ill provided for war, the body is formidable enough 

 to appearance. It is long, pentagonal, and covered with live 

 rows of large bony knobs, one row on the back and two on each 

 side, and a number of fins to give it greater expedition. Of this 

 fish there are three kinds ; the Common Sturgeon, the Caviai 

 Sturgeon, and the Huso or Isinglass Fish.* The first has 

 eleven knobs or scales on the back ; the second has fifteen ; and 

 the latter thirteen on the back, and forty-three on the tail. 

 These differences seem light to us who only consider the ani- 

 mal's form ; but those who consider its uses find the distinction 

 of considerable importance. The first is the sturgeon, the flesh 

 of which is sent pickled into all parts of Europe. The second, 

 is the fish from the roe of which that noted delicacy called Ca- 

 viar is made ; and the third, besides supplying the caviar, fur- 

 nishes also the valuable commodity of isinglass. They all grow 

 to a very great size ; and some of them have been found above 

 eighteen feet long. 



There is not a country in Europe but what this fish visits at 

 different seasons ; it annually ascends the largest rivers to spawn, 

 and propagates in an amazing number. The inhabitants along 

 the banks of the Po, the Danube, and the Wolga, make great 

 profit yearly of its incursions up the stream, and have their nets 

 prepared for its reception. The sturgeon also is brought daily 

 to the markets of Rome and Venice, and they are known to 

 abound in the Mediterranean sea. Yet those fish that keep en- 

 tirely either in salt or fresh water are but comparatively small. 

 When the sturgeon enjoys the vicissitude of fresh and salt wa- 

 ter, it is then that it grows to an enormous size, so as almost to 

 rival even the whale in magnitude. 



Nor are we without frequent visits from this much esteemed 

 fish in England. It is often accidentally taken in our rivers iK 

 salmon-nets, and particularly in those parts that are not far re- 

 mote from the sea. The largest we have heard of, caught in 

 Great Britain, was a fish taken in the Eske, where they are 



• Fivp species of sturjjoon -mo now known. The new arc the Riitliinns 

 uud tilt! StcUutus, both cit w Inch iuhahit the Ca.spiaii .Sea. 



