EGGS OF VARIOUS KINDS AS FOOD. 213 



large number of the grains are crushed, and a portion of 

 their contents flows out with the brine. After having 

 taken the pressed caviare from the sacks, it is packed 

 in casks containing 30 pouds (1,080 pounds), the in- 

 sides of which are covered with napkin linen ; this 

 being the reason why the caviare is also called " napkin 

 caviare." The finest quality of pressed caviare, that 

 which has been less pressed and salted, is placed in 

 straight linen bags of a cylindrical shape, and is then 

 called cast caviare. Caviare is also shipped in tin boxes 

 hermetically closed and soldered. 



The exports of caviare from Russia in 1879 amounted 

 to 201,746 pouds of 30 lbs. each. 



Mullet Caviare. — The fishermen in the Gulf of Foz, the 

 salt lakes of Caronti, Berre, and other bays and creeks of 

 the Mediterranean, prepare a species of caviare with the 

 roes of the mullet and other species of fish, which is called 

 iDOutarge, or botargo. It is sold at from six to fifteen 

 francs the kilogramme (2s. 6d. to 6s. 6d. the pound), 

 according to the quantity obtained during the season. 



It is thus prepared : — The fish is opened when the 

 ovaries have reached maturity, and the roes are removed 

 entire and cleaned. They are then placed between 

 planks loaded with heavy weights, and the week follow- 

 ing the roes are washed with brine and replaced under 

 the press. It is then sold without any other preparation. 

 This caviar^e is well known in Sicily, Greece, Syria and 

 Turkey, and is much esteemed on all the coasts of the 

 Mediterranean. At the tables of the rich it is served 

 as a hors-d'oeuvre ; cut in small slices, steeped in olive 

 ■oil, and before eating sprinkled with lemon juice. 



The roe of the grey mullet is in great request all over 

 the Mediterranean ; 70,000 pairs per aimum are col- 

 lected at Tunis, and sent across to Italy, where they 

 fetch lOd. to Is. 8d. per pair. Under the general name 

 of " botargo " the roe of the mullet and the spawn of the 

 tunny fish are prepared on the coast of the Mediterra- 

 nean and sold in Italy, Egypt, Turkey, and Barbary. 

 'The best is said to be made at Tunis, but it is also 



