FISHES. 361 
The upper part of the body is of a muddy olive colour, 
and the under part silvery. The tail is bifurcated, the 
upper part being much longer than the under. Sturgeons 
subsist principally on insects and marine plants which 
they find at the bottom of the water, where they mostly 
resort. 
The Sturgeon annually ascends our rivers in the sum- 
mer, particularly those of the Eden and Esk ; but when 
caught, as it sometimes is, in tlie salmon-nets, it scarcely 
makes any resistance, but is drawn out of the water ap- 
parently lifeless. One of the largest Sturgeons ever 
caught in our rivers was taken in the Esk a good many 
years ago : it weighed four hundred and sixty pounds. 
This fish is found in most of the rivers in Europe; it is 
also common in those of North America, and especially 
in the lakes and rivers of Northern Asia. 
The flesh of the Sturgeon is delicious ; and it was so 
much valued in the time of the Emperor Severus, that it 
was brought to table by servants with coronets on tneir 
heads, and preceded by music. In London, every Stur- 
geon that is caught in the Thames is presented by the 
Lord Mayor to the Sovereign, The roe, when preserved 
with salt and oil, is called Caviar, and is a favourite dish 
with many persons. The best is made in Russia, The 
flesh is also pickled or salted, and sent all over Europe. 
So prolific is this fish, that Catesby says, the females 
frequently contain a bushel of spawn each ; and Leeuwen- 
hock found in the roe of one of them no fewer than one 
hundred and fifty thousand million eggs ! 
