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PROCEEDINGS OF THE BRITISH ASSOCIATION. 
part of Scotland; the other is found in Loch Lomond. Dr. Parnell thinks that 
there are two species of this fish, which he proposes to call C. Lacepedei and 
C. microcepkalus. 
Mr. Yarrell observed, with regard to the food of Salmon, he never could get 
a London fish with any food in its stomach. He supposed it might arise from 
the animal emptying that viscus immediately after it was caught. He believed 
the Welsh Coregoni to be different from those figured by Dr. Parnell. 
Sir Wm. Jardine thought the fact of Mr. Yarrell’s not obtaining food from 
the stomachs of the London Salmon arose from their being confined in nets for a 
long time before they were taken out of the sea, and thus deprived of the means 
of taking more food, while that which they had eaten was digested. 
Mr. W. Thompson looked upon Salmo albus as the young of S. trutta , and 
Salmo umbla , the Charr of Ireland, as the Common Charr.—In reply to some 
remarks from Sir Francis McKenzie, Dr. Parnell stated, that the Parr ( Salmo 
salmulus) was a distinct species of Trout, and that it had no connexion whatever 
with the migratory species of Salmon. He stated the characters by which it 
was distinguished from the young Salmon, and exhibited a specimen of each, of 
eight inches in length, taken in the month of May, in the river Tweed. The 
respects in which the two fish differed are as follows :—The form of the Salmon 
is long and narrow, the snout pointed, and the caudal fin acutely forked; the 
body of the Parr is thick and clumsy, the snout broad and blunt, and the caudal 
fin much less forked. The operculum of the Salmon is beautifully rounded at its 
posterior margin, with the basal line of union and the sub-operculum much 
curved; in the Parr, this part is rather produced, with the line of union straight. 
In the Salmon, the maxillary is short and narrow; in the Parr, it is longer and 
broader, particularly at the posterior free extremity. The teeth of the Salmon 
are long and fine—when recent, easily bent; those of the Parr are shorter and 
stouter, and resist much greater pressure. In the Salmon, the pectoral fin is 
short, not quite one-seventh part the length of the whole fish, with the fourth 
ray the longest; the same fin in the Parr is long, not quite one sixth part the 
length of the whole fish, with the fifth ray the longest, giving a form to the fin 
totally different from that of the Salmon. The pectoral, dorsal, and caudal fins 
in the Salmon are black : those fins in the Parr are dusky. The flesh of the 
Salmon is delicate, and pinkish, the. bones rather soft, and the coats of the stomach 
thin and tender; the flesh of the Parr is white and firm, the bones stout and hard, 
and the coats of the stomach and intestines thick and tough. It was also stated 
by Dr. Parnell, that the Parr was not so common a fish as was generally sup¬ 
posed ; and that those small fish, from four to five inches in length, found so 
plentifully in many rivers, commonly known by anglers by the name of Parr, 
were not all of one species, but the young of various species and varieties 
