UMBLA LAVERET. 57 



chatel; but this, I am sure, is not true; I 

 have myself eaten them from the lake of 

 Bourget, in Savoy; and I dare say they 

 exist in other deep waters of a like character 

 amongst the Alps. It is a fish closely allied 

 to the char, and congenerous both in form 

 and habits. 



PHYS. You mentioned, among the fish 

 for dinner, the laveret : I never heard of this 

 fish before. 



HAL. It is a fish known in England by 

 the name of slielley> or fresh water herring; 

 in Wales by that of guineard; in Ireland 

 by that of pollan; and in Scotland by that 

 of vengis. In colour it is most like a gray- 

 ling, but with broader and larger scales: it 

 is common in the large lakes of most Alpine 

 countries, and is known at Geneva by the 

 name offerra; and I believe that the salmo 

 ceruleus, or wartmaune of Block, or the 

 gangjish, of the lake of Constance, from a 

 comparison that I made of it with the j err a, 

 is a variety of the same fish. It sometimes is 

 as large as 21bs. ; and when quite fresh, and 

 s 



