is;} 



CYCLOrTERUS. 



TriE lioad is blunt; oycs lateral; gill-openings small, and closed below. 

 Body without scales. Pectoral fins continued to the ventrals, the latter 

 encircling a disk, which is organized in such a manner as to enable 

 these fishes to adhere firmly to a solid substance. Body thick and 

 solid, with a fatty ridge on the top of the back. 



LUMPFISH. 



LUMPSUCKER. SEA OWL. PADDLE. COCKPADDLE. 



Lamjnis Anr/loriim, risci's gJuhosv.s, JoxsTOX; table 13, f. 1 and 2. 



WiLLUGUBY; p. 208, table K 11. 

 Cyclopterus lumj)us, Lixs;eus. 



CuviER. Bloch, pi. 90. 



DOXOVAX, pi. 10. 

 Cycloptere lompe, Lacepede. 



Cyclopterus lumpus, Fleming; Br. Animals, p. 190. 



Jexyxs; Manual, p. 171. 



Yakrell ; Br. F., vol. ii, p. 365. 

 " " Guxther; Cat. Br. Museum, 



vol. iii, p. 155. 



This fish is common along the coasts of the British Islands, 

 and becomes still more numerous as we proceed northward, 

 even to the Island of Greenland, as well as in the Baltic. It 

 is also known on the northern parts of America, hut is not 

 enumerated by Risso amon? the fishes of the Mediterranean. 

 As food it seems not to be thought of in England, the taste 

 being mawkish and unsubstantial, the flesh dissolving in the 

 mouth like mucilage or oil. Yet the Lumpfish was thought of 

 some value as a delicacy, even in England, in times not very 

 distant. Hollinshed says: — "Lumps are uglie fish to sight, and 

 yet verie delicate in eating if it be kindlie dressed." But in 

 the colder regions of the Xorthern Ocean, and especially in 



