OSMERUS. J 47 



ing kept entirely from the ocean, it improves both 

 in flavor and magnitude ; this, however, seconda- 

 rily, depends on the extent of the ponds. 



We cannot but express our astonishment that 

 gentlemen owning estates on which there are fine 

 basins of water, do not stock them with trout, 

 which can be as easily done, as they can stock 

 their lands with cattle and horses, and they can be 

 as choice, too, in the quality; Surely, in this 

 country, it is yet an untried source of domestic 

 economy. 



GEN. OSMERUS. 



Smelt, — Osmerus Eperlanus, called also Sjjftr- 

 ling. Were not every body familiar with this 

 beautiful little fish, it would be worth while to 

 dwell on its character and biography, more particu- 

 larly than will be attempted. Under the microscope, 

 the skin is so exceedingly delicate, that the circu- 

 lation of the blood may be seen, coursing its way 

 through the cutaneous vessels. 



There have been writers who consider the 

 smelt as the fry of the sea-trout, and others, the 

 young of some other fish of greater size ; but after 

 all, the smelt very certainly remains the same from 

 year to year. The smelt of Massachusetts resem- 

 bles that of Europe, but still, there is a variation 

 in the number of rays in the fins. 



