QUALITIES AND VIRTUES OF FISH. 73 



A Fragment of Xenocrates, recently published, with 

 learned notes, by Dr. Coray, of Paris, gives a full account 

 of fish as an article of food. He says that roasted fish 

 are more nutritious than boiled, but more difficult of 

 evacuation ; and that sea-fish are savoury, agree with the 

 stomach, are of easy digestion, form proper blood, impart 

 a good colour to the skin, and clear the bowels. Such as 

 live in rivers and lakes, he adds, are generally bad for the 

 stomach, form thick juices, and are of difficult evacuation. 

 The parts near the tail of all kinds of fish are the most 

 wholesome, on account of their being most exercised. 

 The writings of Oribasius on the subject are mostly copied 

 from Xenocrates. The Dissertation of Aetius on the same 

 topic is full, but displays nothing of any original value. 



Actuarius wrote upon the subject, and observes that 

 fishes which live in waters near the shore, and among 

 rocks, the larger supply much nourishment, and of a thick 

 and nutritious nature; and the smaller kinds little 

 nourishment, of a pure nature. The observations of 

 Simeon are chiefly copied from Galen. Alexander Aphrodi- 

 siensis enters upon the question why rock fish are 

 peculiarly excellent, and solves the question by saying 

 it is because the water about rocks is constantly in motion, 

 which keeps the fishes in it continually in exercise. 

 Khases states that sea and river fish are the best for 

 human diet, which have rough scales, are mucilaginous, and 

 are naturally of a white colour. He thinks those of black 

 or red colour should not be used. He also adds, that all 



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