Class IV. SEA LAMPREY. 103 



excepted. The best season for them is in the 

 months of March, April, and May ; for they 

 are more firm when just arrived out of the salt 

 water than they are afterwards, being observed 

 to be much wasted, and very flabby at the 

 approach of hot weather. They are taken in 

 nets along with salmon and shad, and sometimes 

 in weels laid in the bottom of the river. 



It has been an old custom for the city of 

 Gloucester, annually, to present his majesty 

 with a lamprey pye, covered with a large raised 

 crust. As the gift is made at Christmas, it is 

 with great difficulty the corporation can pro- 

 cure any fresh lampreys at that time, though 

 they give a guinea a-piece for them, so early in 

 the season. 



They are reckoned a great delicacy, either 

 when potted or stewed, but are a surfeiting 

 food, as one of our monarchs fatally experi- 

 enced ; Henry I.'s death being occasioned by a 

 too plentiful meal of this fish. It appears, that 

 notwithstanding this accident, they continued 

 in high esteem ; for Henry IV. granted pro- 

 tections to such ships as brought over lampreys 

 for the table of his royal consort.* His suc- 

 cessor issued out a warrant to William of 



* Rymer, viii. 42Q. 



