Part I. 
Of Fifher. 
having no Gullet, but their Stomachs ftanding juft behind 
their Mouths $ it often comes to pafs , that while the 
greater purfue the lefler, ^om-iAu h x<n\i& &$ to , their 
Stomachs come out into their very Mouths. Some re- 
femblance whereof, 111 a low degree, may be felt by thofe 
that with an eager Appetite fell begin to eat ; the Quia 
riling up a little as it were to meet the meat half way^which, 
upon its retreat, it fucks in after it. Which hath happened 
in fome with that violence, as to have endanger d their be- 
ing choaked. 
CHAP. IV. 
OF EXAR(GVIOVS FISHES. 
THe Rough HORNED-LOBSTER. Given by Dr. Tho- 
mas Allen. I call it fo, from the many pointed knobs 
which he hath all over his Back. Squilla Crangone. De- 
fcribed by Rondeletius. See alfo the figure hereof in Gefner, 
This fifli, inftead of the Plates on the Tail of a common 
Lx)bfter, hath fo many Fins, which for the far greater part 
of them are naked, or without a Cruft upon them. 
All Lobfters ufe their Tails, as Fins , wherewith they 
commonly fwim backward by Jirks or Springs 5 reaching 
fometimes ten yards at a Spring. For which purpofe , 
whereas the Gill-Fins of other fifhes, which are their Oars, 
are a little Concave backward 5 thcfe have the Plates of 
their Tails when they bend them down, as they ufe to do, 
a little Concave forwards. 
Another HORNED-LOBSTER with a fmoother Back. 
Thefe fifhes are the moil pleafant meat of all the Cruffaci- 
ous kind $ except perhaps the Punger. 
A CLAW of the GREAT LOBSTER. Aftacus Leo. 
? Tis above a foot long, and a foot and three inches round 
the middle. So that, ratably, the Lobfter it felf muff have 
been about a yard in length. 
TWO more of the fame, a little leher. 
The CLAW perhaps of a rare fort of CAMARUS, with 
the inner Joynt forked. The 
