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the stomach and good for the bowels. The salpe is hard-*fleshed, and unpleasant to the taste, but the best are those which are caught at Alexandria, and those which are taken in the autumn. For it is white, full of moisture, and free from any unpleasant smell. The gryllus is like the eel in appearance, but it is not nice to the taste. The sea-hawk is harder than the sea-cuckoo, but in other respects they are much alike. The uranoscopus, and also the fish called agnus, which is also called the callionymus, are heavy fish. The boax, when boiled, is very digestible, giving out a very wholesome juice, and is good for the stomach; and that which is broiled on the coals is sweeter and more tender. The bacchus is full of abundant and agreeable and wholesome juice, and is very nutritious. The sea-goat is not very agreeable as to its juice, not very digestible, and has a disagreeable smell. The sea-sparrow and the buglossus are both nutritious and palatable, and the turbot is like them. The sea-grayling, the cephalus, the cestreus, the myxinus, and the colon are all much alike as to their eatable properties; but the cestreus is inferior to the cephalus, the myxinus is worse, and the colon is the least good of all.

53. "The thynnis and the thynnus are both heavy and nutritious; but the fish which is called the Acarnanian is sweet, very exciting, very nutritious, and easily secreted. The anchovy is heavy and indigestible, and the white kind is called the cobitis; and the hepsetus, a little fish, is of the same genus.

"Of cartilaginous fish, the sea-cow is fleshy, but the shark is superior to that,—that kind, I mean, which is called the asterias. But the alopecias, or sea-fox, is in taste very like the land animal, from which circumstance, indeed, it has its name. The ray is a very delicate fish to the taste; but the stellated ray is tenderer still, and full of excellent juice; but the smooth ray is less wholesome for the stomach, and has an unpleasant smell. But the torpedo, which is hard of digestion, is in the parts below the head very tender, and good for the stomach, and, moreover, very digestible, but its other parts are not so; and the small ones are the best, especially when they are plain boiled. The rhinè, which is one of the cartilaginous class, is very digestible and light; but those of the largest size are the most nutritious; and, as a general rule,