TION. 



418 SMELT SALMON. Class IV. 



it flavors of the violet ; the Germans, for a very 

 different reason, distinguish it by the elegant 

 title of Stinckfisch* 



Smelts are often sold in the streets of London 

 split and dried. They are called dried Spar- 

 lings, and are recommended as a relish to a 

 glass of wine in the morning. 

 Descrip- It is a fish of a very beautiful form and color ; 

 the head is transparent, and the skin in general so 

 thin, that with a good microscope the blood may 

 be observed to circulate. The irides are silvery ; 

 the pupil of a full black ; the under jaw is the 

 longer ; in the front of the upper jaw are four 

 large teeth ; those in the sides of both are small ; 

 in the roof of the mouth are two rows of teeth ; 

 on the tongue two others of large teeth. The 

 first dorsal fin has eleven rays; the pectoral 

 fins the same number; the ventral eight; the 

 anal fourteen. The scales are small, and rea- 

 dily drop off; the tail consists of nineteen rays, 

 and is forked. The color of the back is whitish, 

 with a cast of green, beneath vs hich it is varied 



* And not without reason, if we may depend on Linnaeus, 

 who says there are in the Bailie two varieties, the one, which is 

 called Nora, fcetidissimus , stercoris inslar, which in the early 

 spring, when the peasants come to buy it, fills all the streets of 

 Upsal with the smell. He adds, that at this season agues reign 

 there. Faun, Suec.p. 125. 



