THE LOACH. 271 



middle caudal rays ; the third and fourth rays the longest, the last 

 the shortest, equalling the length of the base of the fin ; the first 

 two simple, the remainder branched ; caudal fin even at the end, the 

 rays equalling the length of the head. Anal fin far behind the dorsal, 

 the first ray commencing half way between the base of the ventral 

 fin and the base of the middle caudal rays ; the third ray the longest, 

 the last the shortest, as long as the base of the fin, the first two rays 

 simple, the res,t branched. Ventrals the length of the anal, placed 

 in a vertical line under the fourth ray of the dorsal, the third ray the 

 longest j pectorals equalling the length of the dorsal, the third and 

 fourth rays the longest. Snout blunt ; lips fleshy ; under jaw the 

 shortest ; eyes small, placed high on the head ; barbules six in num- 

 ber, one at each corner of the mouth ; two in front of the upper lip, 

 and two immediately behind it. Scales small and adherent ; lateral 

 line commencing over the upper part of the operculum, and running 

 straight to the base of the middle caudal ray ; body invested with a 

 mucous secretion. Number of fin rays — 

 D. 9 ; P. 11 ; V. 7 ; A. 7 ; C 18 ; B. 3. 



The Loach is found in most of our rivers in England, 

 as well as in many streams in the north of Scotland, and in 

 all the rivers entering the Firth of Forth. It prefers in- 

 habiting streams where the bottom is gravelly and covered 

 with large stones, under which it lurks, and so being often 

 overlooked is sometimes considered scarce. 



When the rivers become muddy and much increased in 

 size by heavy falls of rain, these fish are found to leave the 

 middle of the streams, and seek refuge under banks and small 

 tufts of grass, where they are taken in nets by anglers and 

 greatly prized as bait for trout. The food of the Loach is 

 aquatic insects and worms ; and it seldom moves three 

 inches out of its way to take a bait, however tempting, but 

 seizes it with great eagerness when placed at its nose. This 

 fish is often eaten as a dainty morsel, and by some is said to 

 rival the Minnow as food. It is occasionally preserved in 

 the same manner as Anchovies, and considered superior 

 both in flavour and richness. 



