BARISEL. 
19 
believe we are able to trace it in anotber direction, and to 
tbe loftiest stations in the kingdom. In the “Pictorial History 
of England,” (vol. ii, p. 254,) there are representations of a 
repast, in the reign of Edward the Third, where a fish is 
introduced, that I suppose to be a Perch; but in such a 
nianncr as if it were intended to be eaten raw. In one of 
these engravings a king is present ; but only one of the 
company holds a knife. He seems to be the carver; and there 
is not a fork to be seen — that instrument being of much later 
invention. In our own day it has been the custom in the west 
of England to eat some kind of fish with the help of the fingers 
— the only plate being a piece of bread. 
The usual length of this fish is about fifteen inches, but Mr. 
Jenyns assigns to it two and three feet. MTiere however the 
practice of fishing is so general, few individuals can escape so 
as to reach their utmost size. The form is moderately length- 
ened, rather narrow at the back, but not greatly compressed 
at the sides. Body clothed with scales of moderate size; lips 
fleshy, gape not wide, inferior, lower jaw shortest; no teetli, 
except the usual x>haryngeal teeth of this family. A pair of 
conspicuous barbs above the upper lip, and one at each corner 
of the mouth, from which it obtains its name. Eye rather small. 
Lateral line along the middle of the side. Dorsal fin above 
the ventrals, at about the middle of the length, having ten rays, 
of which the second is the stoutest, and serrated; hindmost rays 
shortest. Anal fin narrow, with seven rays. Tail forked. 
Colour on the back greenish brown, or bluish; the sides inclined 
to yellow, below white. Eye yellow; dorsal fin brown tinged 
with red, as is the tail; anal fin and ventrals reddish. 
