214 ANIMAL FOOD EESOXJECES OF DIFFERENT NATIONS. 



prepared at Cagliari. The mullet which is caught is the- 

 Mugil cephahts, Lin., and the eggs are salted, bruised,., 

 and made into a cake, which is sometimes smoked and 

 dried in the sun. In Honduras and parts of the West 

 Indies, the roe of the callipeva {Mugil liza) is dried, and 

 considered a delicacy. 



The late Sir John Richardson tells us that very good 

 bread can be made from the roe of the pollach {Gadus 

 •pollachius), and that when well bruised and mixed with 

 a little flour, the roe of the methy (Lota maculosa) can 

 be baked into very good biscuits, which are used in 

 the fur countries as bread. The Chinook Indians collect 

 the spawn of the herring, which they squeeze into balls- 

 and dry. 



The roe of the sandre {Leucioperca sandrd) is prepared 

 in Russia for exporting to Greece and Turkey. This is 

 done principally in the Sea of Azov, and especially by 

 the Cossacks of Kouban, who make annually from 

 15,000 to 20,000 pouds (of 36 lbs. each), by leaving the 

 spawn in the ovaries, which hardens, and is then packed 

 in casks with layers of salt. 



Of late years the Greek islanders have commenced to 

 prepare the roes largely for shipment, as they obtain them 

 from the fishermen for nothing. They use those of th& 

 lestiche or bream {Abramis hrama), of the sandre, and of 

 the vobla {Leuciscus mfilus). The little bags containing 

 the roe are thrown together promiscuously, and each 

 layer is covered with a certain quantity of salt. The 

 whole is then pressed between boards weighed down by 

 heavy stones as already described. This caviare remains 

 thus for a month, after which the Greeks put it into 

 casks, and ship it chiefly to Turkey and the mainland. 

 Caviare which has been thus prepared, is cut into slices 

 shaped like discs, and is much sought after in those- 

 countries bordering on the Mediterranean. 



Formerly a kind of caviare was prepared for the- 

 Armenian and Turkish markets, by adding spices, cinna- 

 mon, cardamoms, nutmegs and cloves to the pressed kind, 

 and drying it in the sun after salting, as is still done. 



