PRODUCTS AND THEIR APPLICATIONS. 67 
3. FOODS: SALTED, CANNED, AND PICKLED—Continued. 
b. Bird preparations: 
(Canned ortolans, (Hmberiza hortularia,) esteemed a delicacy 
in Cyprus.) , 
¢. Reptile preparations : 
Salted and canned turtles and turtle soup. 
Canned frogs. 
d. Fish preparations : 
Salted halibut, halibuts’ fins, &e. 
Salted cod, cods’ tongues, sounds, and roe. 
Salted mackerel. 
Salted Spanish mackerel. 
Salted bluefish. 
Salted pompano. 
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 mepbaden, in oil, “American sardines.” 
Canned menhaden, in oil, “American club-fish.” 
Spiced menhaden, “ ocean trout.” 
Canned herring, in oil, ‘“‘ Russian 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 Labrax and Mugil.) 
e. Crustacean preparations : 
Canned lobsters. 
Canned crabs. 
Canned prawns and shrimps. 
J. Mollusk preparations : 
Canned oysters. 
