of the Fishery Board for Scotland. 



113 



Viscera— Ovaries comparatively small, 22*6 and 16*5 cm. 

 Weight of ovaries, 125 grs. 

 Pylorics without much fat. 

 Gall bladder half full. 

 Liver dark in colour. 

 Stomach, empty. 

 Intestine, yellow mucus. 

 Flesh pale in colour. 



The analysis is : — 



Thick. Thin. 



Fats, . . 13*57 per cent. 1 8*64 per cent. 



Other Solids, 21-35 „ 20-50 „ 



34-92 per cent. 39*14 per cent. 



The particulars which I have taken of these fish are similar to those 

 given in the paper on bull-trout, to which I have already referred, and 

 by a comparison it is sufficiently obvious that the fish are of precisely 

 the same class. Indeed, while the eleven examples described in detail 

 in the Proc. Roy. Soc. Edinburgh, were selected so as to show gradations 

 from salmon to typical Tay bull-trout, the three fish here referred to 

 were specially selected as being well marked bull-trout. 



In the exhaustive physiological investigations into the tissues of the 

 salmon made by Dr. Noel Pa ton and others in 1896 and 1897,* 

 analyses are given of Dee, Spey, Helmsdale, and Annan fish, but, 

 unfortunately, not of Tay fish. Confining ourselves entirely to estuary 

 fish referred to by Dr. Noel Paton in his group for July and August, 

 we find the amount of fats extracted (p. 95) from Dee and Spey fish to 

 be as follows :— 





Percentages. 





Thick. 



Thin. 



Dee, ..... 



8-5 



17-0 



Dee, ..... 



10-6 



17-8 



Spey, 



12-6 



17-3 



Spey, 



10-2 



14-2 



Dee, 



7-5 



15-3 



Adding the percentages of the Tay fish, we 



have : — ■ 



Tay, 



11-85 



17-42 



Tay 



13-15 



18-85 



Tay, 



13-57 



18-64 



The average percentage given for the Dee and Spey fish is : — 

 "Thick," 9-8; "Thin," 16-8; for Tay bull-trout, "Thick," 12*6; 

 "Thin," 18*2 ; showing a remarkable percentage in favour of the Tay 

 bull-trout, which detracts from the view that they are poorly nourished 

 fish in spite of their pale coloured flesh. 



*" Investigations on the Life History of the Salmon in Fresh Water," 

 Fishery Board for Scotland, 1898. 



