Book format: An electronic version of a printed book that can be read on a computer or handheld device designed specifically for this purpose.
Publisher: TheClassics.us (12 Sept. 2013)
By: Horace Gordon Hutchinson (Author)
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1904 edition. Excerpt: ... CHAPTER XXIX THE GRAYLING AND WHITEFISH By G. A. Boulenger, F.R.S., V.P.Z.S., &:c. The Grayling (Thymallus) This genus differs from Salmo in the smaller mouth with comparatively feeble dentition, in the larger scales, and especially in the much greater development of the dorsal fin, which contains 20 to 24 rays. These beautiful fishes, of which five or six species are known, inhabit the fresh waters of Europe, Siberia, and the northern parts of North America. The European species, Thymallus vulgaris or vexil lifer, attains, though rarely, a length of 2 feet and a weight of 8 lbs.--as a rule, however, a grayling of 1 feet in length and 4 or 5 lbs. in weight is regarded as a large fish. The body is elongate, the snout short and rounded: the mouth extends to below the anterior third of the eye: the scales number 75 to 85 in the lateral line: the dorsal fin is more or less elevated, especially behind, and of its 20 to 24 rays, the 4 to 6 anterior are simple, unbranched: the ventral fins are inserted below the posterior third of the dorsal: the anal fin is short, formed of 11 to 14 rays, 8 to 10 of which are branched: the caudal fin is forked. The colours during life are remarkably changeable and iridescent: small dark spots are sometimes present on the body: the dorsal fin is beautifully marked with purplish bands and ocelli. The grayling or umber has attracted attention from the remotest antiquity. The name Thymallus (QufiaWos) dates from iElian, about the year 120, and refers to the thymy odour of the fish when freshly captured. ':And some think,': says Izaak Walton, ':he feeds on water-thyme, for he smells of it when first taken out of the water: and they may think so with as good reason as we do that the smolts smell like violets at their...