PLATE LXXXVIII. 
l ^at the Grayling is not an inhabitant of Norway, as Pontopiddan 
does not mention it in his Natural History of that country. On the 
contrary, the Grayling is no where more abundant than in Lapland, 
"where the flesh is eaten in common by the peasants, and a substitute 
for tennet is obtained by pressure from its entrails, with which they 
convert the milk of their rein deer into cheese. 
The flesh of the Grayling appears to be in very general estimation 
for its superior delicacy and flavour. Gesner affirms, that in Switzer-? 
an< ‘ **■ ’ s ac counted the choicest of all fish. It is taken in some of 
tUe kalian rivers, and in France ; in the last of which, the Loire, is 
ce.ebrated for producing it in great perfection. Bloch tells 11s it is 
found in Sjlesia, in the mountains of Geants: in Prussia, in the 
Cuiisch-IIave ; and in Pomerania, in the Sclave, not far from the 
Baltic. In some countries the Grayling is so much admired, that 
the lower orders are forbidden, under severe penalties, to fish for 
them, those being reserved for the tables of the great. England 
produces this flesh in some plenty, though still it must be classed 
among the more local species. Old Walton found it in the Dove, 
tae Fient, and some small rivers that run by Salisbury. Sir John 
Hawkins, one of the annotators bn Walton, further mention its being 
found in many rivers of the north, particularly in the Humber and 
^ ’ ' ’ w hich runs through Herefordshire and Monmouthshire 
into the Severn. Pennant says it is found in the rivers of Derbyshire ; 
In some of those of the north ; in the Tame, near Ludlow ; in the 
Lug, and other streams near Leominster ; and in the river near 
Chi ist Church, Hampshire. In the Dee liver, near the lake of Bala, 
Merionethshire, North Wales, we have taken it ourselves, and have 
aiso received it from the vicinity of Scarborough, in Yorkshire, 
F 3 
