348 VEBTEBBATES. 



and a companion were both struck while pouring off the water 

 from a tub in which an electric eel had been placed. 



II OAKTILAGINOTJS FISHES. 



The Stuegeon. — The remaining fishes belong to the Car- 

 tilaginous sub-class ; that is, their skeletons are composed of carti- 

 li ge, and not of true bone. 



The first sub-order possess free gill-covers, like those of all 

 the preceding fish ; but the remainder breathe by means either of 

 slits, as in the sharks, or holes, as in the lampreys. 



The Sturgeon is remarkable for the rows of bony plates ex- 

 tending along the body. It is exceedingly common in the United 



sturgeon. 



States, and in the northern parts of Europe, where regular fisheries 

 are organized for its capture. Almost every part of it is used. 

 Isinglass is obtained by drying and shredding the air-bladder; 

 caviare is made of the roe of the female, and the flesh is exten- 

 sively preserved both by pickling and salting, besides the large 

 quantities that are consumed fresh. The flavor of its flesh is said 

 not to be unlike veal. 



It is frequently taken in our rivers, usually by entan- 

 glinsr itself in the nets, and although it then does some injury 

 to the nets by its violent struggles to release itself, it is otherwise 

 perfectly harmless. Yarrell mentions that a sturgeon measuring 

 eight feet six inches in length, and weighing two hundred and 

 three pounds, was taken in a stake net near Findhon in 1833. A 

 specimen was once caught in the Esk, weighing four hundred and 

 sixty pounds. The female always deposita her eggs in fresh water, 

 and the young, when hatched, descend to the sea, and are supposed 

 not to return again until, in their turn, they seek the fresh water 

 in order to deposit their spawn. 



