GRAYLING. 285 



With us an example of this fish that weighs three or four 

 pounds will be thought of very unusual size; but the specimen 

 described was no more than eight inches and a half in length 

 to the fork of the tail, with a depth of one inch and three 

 fourths at the dorsal fin; the sides moderately compressed; head 

 wide, slightly rounded over the top; eye rather large, the 

 pupil pear-shaped, the point directed forward. Nostrils above 

 the level of a line from the eye to the lips, and almost on a 

 level with the forehead; a hollow between the eyes forward. 

 The gape small, lips tender, so that a hook may break through 

 them easily; the mystache broad, short, with some teeth on its 

 border; teeth scarcely perceptible in the jaws; none on the 

 palate or tongue; a slight veil in front of the mouth. The 

 body rises from the nape gently to the dorsal fin; which fin is 

 broad and high, three inches from the snout, with twenty-one 

 or two rays, the two last from one root. Scales large; lateral 

 line straight, with eighty-four pores; the body more slender 

 towards the tail. Pectoral fin narrower near the end; tail 

 gently forked; ventrals with ten rays and a small wing; the 

 anal begins under the adipose fin. The general colour yellowish 

 brown, including the fins; several deeper brown lines along the 

 body, with a zigzag edge formed by the union of the upper 

 and lower portion of the scales; under the belly white. Some 

 smaller examples were of a lighter colour, with the lines along 

 the body well marked; but this fish is liable to much difference 

 in the colour in different streams, at different stages of growth, 

 and especially when in its highest season of health. Thus it 

 is described as of a fine golden yellow on the body and fins; 

 sometimes with golden spots, and very dark, almost black on 

 the back. 



The smell of this fish when newly caught has been much 

 taken notice of, and is said to be like that of the plant Thyme; 

 from which therefore it has obtained its Latin specific name; 

 but this smell soon leaves it, and the fish should be in the 

 hands of the cook within a few hours after it is taken. The 

 air-bladder is of flimsy texture. Sir H. Davy says its stomach 

 is very thick, not unlike that of a Char or Gillaroo Trout. It 

 may be added that Nilsson mentions of the teeth, a single row 

 on the jaw-bones and front of the palatines, and a few in front 

 of the vomer. 



