nPAYLTNG. 
SS5 
With us an example of this fish that weighs three or four 
pounds will be thought of very unusual size; but the specimen 
described was no more than eight inches and a half in length 
to the fork of the tail, with a depth of one inch and three 
fourths at the dorsal fin; the sides moderately compressed; head 
wide, slightly rounded over the top; eye rather large, the 
pupil pear-shaped, the point directed forward. Nostrils above 
the level of a line from the eye to the lips, and almost on a 
level with the forehead; a hollow between the eyes forward. 
The gape small, lips tender, so that a hook may break through 
them easily; the mystache broad, short, with some teeth on its 
border; teeth scarcely perceptible in the jaws; none on the 
palate or tongue; a slight veil in front of the mouth. The 
body rises from the nape gently to the dorsal fin; which fin is 
broad and high, three inches from the snout, with twenty-one 
or two rays, the two last from one root. Scales large; lateral 
line straight, with eighty -four pores; the body more slender 
towards the tail. Pectoral fin narrower near the end; tail 
gently forked; ventrals with ten rays and a small wing; the 
anal begins under the adipose fin. The general colour yellowish 
brown, including the fins; several deeper brown lines along the 
body, with a zigzag edge formed by the union of the upper 
and lower portion of the scales; under the belly white. Some 
smaller examples were of a lighter colour, with the lines along 
the body well marked; but this fish is liable to much difference 
in the colour in different streams, at different stages of growth, 
and especially when in its highest season of health. 'I’hus it 
is described as of a fine golden yellow on the body and fins; 
sometimes with golden spots, and very dark, almost black on 
the back. 
The smell of this fish when newly caught has been much 
taken notice of, and is said to be like that of the plant Thyme; 
from which therefore it has obtained its Latin specific name; 
but this smell soon leaves it, and the fish should be in the 
bands of the cook within a few hours after it is taken. The 
air-bladder is of flimsy texture. Sir H. Davy says its stomach 
is very thick, not unlike that of a Char or Gillaroo Trout. It 
may be added that Nilsson mentions of the teeth, a single row 
on the jaw-bones and front of the palatines, and a few in front 
of the vomer. 
