NATURAL HISTORY. 425 



*The BARBEL is found in most of the European rivers. Its 

 flesh is coarse and unsavoury, but it is eagerly sought after by 

 anglers, as the spirit and vigour displayed by it when hooked 

 afford fine sport. It is peculiarly clever at breaking the line, 

 a feat sometimes accomplished by a violent blow of the tail, 

 and sometimes by contriving to twist the line round a root or 

 post, arid giving a sudden jerk. 



It feeds principally on larvae and molluscs, inhabiting the 

 banks, and obtains them by rooting in the sand with its snout. 

 The barbels, or beards, hanging from the upper jaw, doubtless 

 assist in these investigations. It frequently grows to a very 

 great size, weighing from fifteen to eighteen pounds, and mea- 

 suring upwards of three feet in length. Many are captured 

 by nets during the summer, at which season they frequent the 

 weedy parts of the river in shoals ; but in winter they retire to 

 the shelter afforded by banks and old woodwork. Several 

 good swimmers have been known to dive after the Barbel, as 

 they lay pressed against the banks, and to bring up one each 

 time, not unfrequently appearing with two, one in each hand. 



THE GUDGEON AND BREAM. 



The ease with which the GUDGEON is taken has passed into 

 a proverb. This pretty little fish is usually found in shallow 

 parts of rivers, where the bottom is gravelly. If the gravel is 

 stirred up, the Gudgeons immediately flock to the place, and a 

 worm suspended amid the turbid water is eagerly snapped at 

 by them. The fishermen usually take them in nets, and keep 

 them alive in well-boats. They are largely purchased as baits 

 for trolling. 



The flesh' of the Gudgeon is particularly delicate, and al- 

 though its length rarely exceeds seven inches, yet from the 

 ease with which numbers can be obtained, it forms by no 

 means a dish to be despised. 



The BREAM is very common on the Continent, but in En- 

 gland is only found in certain rivers and lakes, such as the 



