PLATE LXXXVIII. 
to resemble that of the savory herb thyme, About the beginning of 
the last century, or earlier, it was indeed imagined, by fanciful 
writers, to subsist, at particular seasons, on what they denominated 
^ ater-thyme; they seem persuaded, the powerful aromatic, smell of 
the fish was contracted from this species of food, an idea apparently 
borrowed from Lilian*. Others say it rather resembles the smell of 
new honey than of thyme. Mr. Pennant denies the existence of this 
smell. We have never, ourselves, observed any such smell, but, as 
IS stated to be only at particular seasons, and has been attested 
by various observers, the fact is not to be disputed on trivial grounds. 
”lhe name Umbra, Umber, or as the French call it Ombre, can only 
a 'iude to its swiftness in swimming, the fish, when disturbed, dis- 
appearing in an instant, like the transient glimpse of a shadow. 
f his fish is of an elegant form, the colour silvery, inclining oft 
the sides to cinereous purple, and on the back rather more to dusky, 
besides the longitudinal lines, the body is sometimes marked with a 
few dusky spots. The first dorsal fin in the specimen figured is re- 
markably large, and contains eighteen rays ; the second is small and 
fleshy ; the pectoral fin has twelve rays ; ventral seven ; anal eleven; 
and the tail, which is much furcated, nineteen rays. 
An opinion nio te absurd than this prevailed about the same time. It is gravely 
old W alton, that “ the French value the Umber er Grayling so highly, that they 
y he leeds on gold, and say that many have been found in their famous river Loire, 
oi whose bellies grains oi gold have been often taken !” 
F 4 
t 
* 
