304 THE ZOOLOGIST. 
my British specimens and what I find in the “ Dotted Mackarel,” which is 
an interesting variety of the Common Mackarel. It is exceedingly fortunate 
that we have such an excellent observer on the coast as Mr. Dunn, and 
much to be regretted that those having similar opportunities at Brixham, 
and elsewhere, do not in like manner take notice of rarities as they occur.— 
Francis Day (Kenilworth House, Pittville, Cheltenham). 
Foop or Sea Fisnes: Warrine anp Warrinc-pour.—The Whiting, 
Merlangus vulgaris, and the Whiting-pout, Morrhua lusca, although so 
closely allied in name, are in their habitat and feeding quite distinct, the 
former of which is considered the more delicate of the two, but whether it 
is on account of the food devoured by the latter, the flavour in my idea 
surpasses the Whiting proper, which is most decidedly very delicately 
flavoured, and out of many thousands that have been disembowelled by 
myself it has seldom occurred that I have come across any Crustacea 
enclosed therein, excepting in May, 1873. A Whiting of six pounds 
weight was forwarded to me from ‘l'eignmouth, in which I found a female 
Broad-tailed Lobster, Scylurus arctus, a perfect specimen, and very rare on 
this coast; and which can now be seen in the Albert Memorial Museum, 
along with a splendid male specimen which was taken by myself the 
following week from a codfish captured in Torbay. But as a rule the food 
of Whitings depends much upon the seasons, such as Sprats, Herrings, 
Pilchards, &c. At the present time (December) Sprats aud Herrings 
(pieces of herring make most killing bait) is the principal substance 
contained in their maws. In the spring they contain a thick fluid 
resembling that taken from the Mount’s Bay Mackarel when in season, 
which is very much like anchovy sauce; but what it is composed of I never 
could make out. I fancy it must be either shrimps or prawns. It is very 
destructive to the stomachs of those fish that partake of it, occasioning 
them to burst and become unsaleable in a very short time after leaving their 
native element. The Whiting-pout, Bib, Brassy, or as it is sometimes called 
the “ Stink Alive,” of all fish, for inspection gives the greatest variety of 
food and curios. I know these fish are great gourmands, excellent 
scavengers, and are found more among rocks and old wrecks, and the more 
unapproachable places for many other kinds of fish, the Wrasse, Dory, and 
Boar-fish excepted. The Whiting-pout has also a barbule, beard, or 
feeder, which the true Whiting has not; which proves to me that they live 
as a rule nearer the bottom of the ocean than the Whiting, which has no 
such appendage. Among the many kinds of substances found in the 
stomachs of these fish, I may call attention to the following Crustacea, 
which are really worth mentioning; most of them, like the above Broad- 
tailed Lobster, can be seen in the Albert Memorial Museum, Exeter, where 
I presented them with several of the following :—Montagu’s Crab, Xantho 
Pei 
