PRODUCTS AND THEIR APPLICATIONS. 67 



3. FOODS: SALTED, CANNED, AND PICKLED— Continued. 

 h. Bird preparations : 



(Canned ortolans, {Emheriza horUdaria, ) esteemed a delicacy 

 in Cyprus.) 



c. Eeptile preparations : 



Salted and canned turtles and turtle soup. 

 Canned frogs. 



d. Fish preparations : 



Salted halibut, halibuts' fins, &c. 



Salted cod, cods' tongues, sounds, and roe. 



Salted mackerel. 



Salted Spanish mackerel. 



Salted bluefish. 



Salted pompauo. 



Salted sword-fish. 



Salted mullets. . 



Salted salmon. 



Salted white-fish. 



Salted trout. 



Salted shad. 



Salted herring. 



Salted gaspereau. 



Salted menhaden. 

 Salted anchovies. 



(Spiced lampreys) used in Europe. 

 Anchovy-sauce and " essence of anchovies." 

 Canned menhaden, in oil, ^'American sardines." 

 Canned menhaden, in oil, "American club-fish." 

 Spiced menhaden, " ocean trout." 

 Canned herring, in oil, " Eussian sardines." 

 Caviare, prepared from roe of the various sturgeons. 

 (Caviare, prepared from roe carps, used by Jews.) 

 ('^ Boutargue " or " botargo " prepared on the Mediterranean 

 from the roes of Lahrax and Jf^^iZ.) 

 e. Crustacean preparations : 

 Canned lobsters. 

 Canned crabs. 



Canned prawns and shrimps. 

 /. Mollusk preparations : 

 Canned oysters. 



