PISCES. 211 
ot time. Even at sea many are salted down, and sold in this state. This 
is called by the French saler en vrac. To keep them longer than is per- 
mitted by this method, two other ways are made use of: they are called 
white-salting and red-salting (saler en blanc and saurer). To white-salt 
herring, they are gutted on being caught, and packed in barrels, with a 
thick brine poured over them. They are there retained, until it is conve- 
nient to give them a final packing. After the bustle of the fishing is over, 
the smacks or busses run in and discharge their cargoes, when the barrels 
are inspected, and the fish sorted under the inspection of official authorities. 
They are then repacked with fresh lime and salt, and the particular 
quality marked on the barrel by the brand of aninspector. The red-salting 
is effected by allowing fat herrings to lie for a considerable time in the 
brine, then arranging them on hurdles, and placing them in ovens holding 
from ten to twelve thousand, for the purpose of being dried and smoked. 
The invention of pickling, as applied to herring, has been ascribed to Wilhelm 
Boéekelson, or Beukelson, a fisherman of Viervliet in the province of Zealand 
(about 1440): he, however, only improved an art known before his time. 
The Emperor Charles V. eat a herring over his grave, in thankful acknow- 
ledgment of his worth, and erected a monument to his honor in 1556. 
Several species of herring are caught in vast numbers on the coast and 
in the Atlantic rivers of the United States. The principal of these is the 
Clupea elongata, the representative of C. harengus. Besides Alosa sapt- 
dissima, or shad, already mentioned, Alosa tyrannus and A. menhaden are 
of economical value, the former as an article of food, the latter for manure. 
Immense numbers are taken and spread on poor lands, to which they impart 
a fertility not inferior to that produced by guano. 
Satmont&. The Salmonide, or trout family, agree with the Clupeide 
in the structure of the upper jaw, and are most prominently distinguished 
by the presence of an adipose dorsal, a small fatty fin behind the true dorsal. 
near the tail. The intestinal canal is provided with numerous ceca. The 
scales are more or less conspicuous. All the bones cf the mouth are fur- 
nished with teeth, as is also the tongue. The branchiostegal rays are about 
ten in number. 
The entire family is eminent for delicacy of flesh, and for the possession 
of those game qualities so dear to the angler. Species are spread over the 
more northern regions of America, Europe, and Asia; although the number 
of such is greater in North America than anywhere else. The principal 
genera are: Salmo, Thymallus, Osmerus, Mallotus, and Coregonus. Con- 
spicuous among the species of Salmo, is 8. salar, or the true salmon, found 
on the northern shores of both Europe and America. It attains to a great 
size, an individual of 81lbs. having been taken in England. The largest 
American specimens do not exceed 50lbs., the usual weight being consider- 
ably less. Salmon were formerly caught in large numbers in the Connec- 
ticut river, but at the present day few are taken south of the Kennebec 
river in Maine. Pl. 82, fig. 7, represents Salmo fario, a species very 
abundant in Europe, especially in England. Its maximum size is about 
25lbs., although a weight of a few pounds is nearer the average standard. 
415 
