MUR^NID^. 253 



montlis the conger-eels have increased from about 7 or 8 lb. each to something like 

 25 lb. or 30 lb., and one which died in March, 1880, had grown in 5^ years from 

 2 or 31b. to 901b. weight. The supposed male organs of the common eel were 

 observed by Syrski, as already described (page 247), but no one had detected 

 spermatozoa in them. It was not until June 20th, 1880, that Dr. Otto Hermes 

 finally set this question at rest respecting congers, when he found on cutting into 

 Syrski's organ, that a white fluid flowed out, which, under the microscope -with 

 a power of 450 diameters, showed a great number of spermatozoa in the liveliest 

 motion, and in which head and tail were evidently visible. The male conger is 

 considerably smaller than the female, as has been observed in the common eel. 



Fisheries. — During the fourteenth century in the West of England, this was an 

 important dish, and was even received as the chief rent at underletting of land. 

 At Sir T. F. Aubyn's, Mount's Bay, Cornwall, is a large one stufl^ed, which was 

 paid as a heriot according to the terms under which the land was held. Pennant 

 observes that the following quantities were sent from Mount's Bay in Cornwall, in 

 five years: 1756, 46cwt. ; 1757, 164 cwt. ; 1758, 164 cwt. ; 1759, 213 cwt. ; 1760, 

 71 cwt. Before congers decreased off our shores or the sale became limited, they 

 ■were exported to Spain and Portugal. Round the Channel Islands and among 

 the rocks in the vicinity congers abound, and King John in the charter of privileges 

 ■to the people of this locality dwelt upon the right to capture and salt these fish, 

 and prior to the extension of the Newfoundland fisheries this was very valuable. 



As food. — Donovan considered its flesh to be simply delicious when roasted. 

 The fat around its milt and roe is employed in some particular cookery due to its 

 not possessing any disagreeable taste or smell. Much of the " stock " for turtle 

 soup for hotel or public dinner tables is said to be made from conger. As food it, 

 in common with the eel, is rejected in many parts of Scotland and the "West of 

 England, but in Edinburgh it finds a ready sale : in the Channel Islands the 

 black variety is preferred. 



Uses. — Conger doust is a local term for dried conger ; the Portuguese and 

 Spaniards used to employ these dried congers after they had been ground into a 

 powder for the purpose of thickening and giving a relish to their soup. Small 

 ones, according to Pennant, were slit and then hung on a frame until dry, for 

 having much fat it is necessary all should exude before they are fit for use ; they 

 were then stitched together by their edges into a sheet. In Ireland the skins are 

 preserved and employed for the hanging of flails, etc._ 



Diseases and causes of destruction. — Sudden cold is often very destructive to 

 congers, which become blown, so drift on shore and are left dead by the tide or 

 knocked on the head and captured, or fall a prey to the lower animals. Otters in 

 the Orkneys bring them on shore and leave them after they have eaten a small 

 portion, subsequently the country people search for these. Porpoises, likewise, 

 feed on them : thus, on April 20th, 1881, one weighing 35 lb. ran ashore and 

 several yards up the beach of Colwyn Bay when pursued by one of these animals 

 and, after a tough fight, was secured by Captain Davis, who gafi'ed it with a 



sail-hook. _ . . . ^ -i o i 



Dareste refers to rickets, rachitis, existmg m these fish. Such fish are 

 remarkable by reason of the great reduction in the number of teeth, and remain 

 smaller than is natural. 



Ealitat.—'ihm fish has a very wide geographical range, extending from the 

 coasts of Europe, the Mediterranean, and the shores of the Atlantic Ocean, to the 

 East Indian Archipelago, Japan and Tasmania. 



In the Orkneys the largest measure about 6 feet m length (Low). It is 

 common round the coasts of Britain and Ireland, and abundant along our southern 

 shores. This fish attains a large size : in October, 1877, one which was 6| feet long 

 was captured at Portrush, in Ireland, which weighed 63 lb. In January, 1880, 

 one weighino- 84 lb. was taken in a net at Burnham, m Somersetshire. Borlase 

 alludes to one near Mount's Bay of 100 lb. vf eight; Couch to another of 104 lb. ; 

 Buckland to one at Mevagissey, by Dunn, 112 lb.; and in 1879 a conger weighing 

 128 lb. and 8 feet 3 inches long was received in the London market ; Donovan 

 asserts one of 130 lb. was captured at the Nore. 



