PLATE LXXXI. 
with a Lamprey -pye, covered with a large raised crust ; and further 
observes, as the gift is made at Christmas, it is with great difficulty 
the Corporation can procure any fresh Lampreys at that time, though 
they give a guinea a-piece for them so early in the season. The 
Lamprey potted is admired as a delicacy by our modern epicures. 
Bloch mentions another mode of curing this fish, as practised in 
some of the fishing towns in the north of Germany, in the neigh- 
bourhood of which they take the Lamprey in the greatest plenty : 
the fishermen cut the fish into pieces, and, after broiling it, pack 
it in barrels, with a pickle of vinegar and spices * *, and transport it 
as an article of trade to the interior of the Continent, where this fish 
is scarcely ever taken, or is entirely unknown. The Lamprey is in 
the highest season in the spring; the flesh becomes flabby in the 
summer, after it has remained long in the fresh waters, and is not 
then considered very wholesome. 
* Sometimes they pickle it in a liquor composed of vinegar, salt, and pepper, with 
*n infusion of thyme, and a little bay-leaf, which will preserve the fish for months, if 
kept in a cold situation. 
