370 CATALOGUE OF PISHES. 



"Cauda sequalis est, non ut in Salmone forcipata. Caro deli- 

 catior quam Salmoni." — J. Ray. Occurs in all our rivers and 

 rivulets connected with the open sea from the Tweed to the 

 Tees, and further South in some of the Yorkshire becks. M . 



Dr. Gunther states, in The Study of Fishes, that "the names 

 'Bull-trout' and 'Peal' are not attributable to definite species. 

 "We have examined specimens of S. salar, S. trutta, S. Camlricus, 

 and S. fario, to which the name Bull-trout had been given." 

 But surely because mistakes have been made in sending fishes 

 under a wrong name to Dr. Gunther, that is no valid reason 

 why Salmo eriox, the scientific name by which the Bull-trout 

 or Grey was known to the older naturalists, and to recent 

 authors also, should be cancelled, and a new name,. Salmo 

 Irachypoma, substituted for it. "Peal" is a provincialism ap- 

 plied by fishermen very vaguely to the young of the Bull-trout, 

 and often by mistake to other species of Salmonidas. In 

 Willughby and Bay's time the name Bull-trout was applied by 

 tbeir friend J. Johnson to the Salmon-trout in the Tees district, 

 but at the present time the term Bull-trout is limited exclusively 

 to the Salmo eriox, that is the Gray of Willughby, by all ex- 

 perienced fishermen and anglers. 



A residence for a short time on the banks of the Coquet, and 

 especially at the Fish-locks at Warkworth, would soon enable 

 any naturalist to acknowledge the existence still of Salmo eriox 

 as a native, and as a distinct and well-determined species. The 

 fishermen and the fishwives also on this coast can tell a Bull- 

 Trout from a Salmon-Trout or a Salmon at a glance. Indeed, 

 Frank Buckland, who picked up much fish-lore from fisher-folk 

 and anglers, tells us "that the fishwives occasionally clip the 

 round tail of the Bull-trout quite square, and sell it for true 

 Salmon;" and he adds, "The Bull-trout is certainly greatly 

 inferior in flavour to the Salmon, his flesh being white and 

 comparatively tasteless. In the Newcastle market it is worth 

 some threepence a pound less than the Salmon proper." ! ! Also 

 he remarks, "That the French people seem to prefer Bull-trout 

 to Salmon, and that the Paris market will take any number of 

 Bull-trout, especially at the back end of the year, and after the 



