IS not unlike the trout; the scales are very small; the colour of the body marked with numerous spots and points of black, red, and silver, mixed with yellow, and without a circle; the back tinged with olive-green; the belly white, the snout bluish. All the fins, except those of the back, are reddish, and the adipose one is red on its edge. This fish is about twelve inches in length, and is esteemed very delicate as an article of food, especially by the Italians. It is abundant in the Lago di Garda, near Venice; and is also found, not only in our northern lakes in Westmoreland and Scotland, but also in the large sheets of water at the foot of the mountains in Lapland. The potted Char enjoys a high and deserved reputation in several parts of the Continent, as well as in England. The Char is a fresh-water fish, and is generally found in the deepest parts of lakes; it is never taken by the angler, only by the net. [Illustration: THE GRAYLING. (_Salmo thymallus._)] THIS fish never exceeds fifteen inches in length, and seldom arrives at three pounds weight. The back and sides are of a silvery grey, and when the fish is first taken out of the water, slightly varied with blue and gold. The coverts of the gills are of a glossy green, and the scales are large. The Grayling is a fresh-water fish, and delights chiefly in clear and not too rapid streams, where it affords great amusement to the angler, as it is very voracious, and rises eagerly to the fly. They are bolder than trout, and even if missed by the hook several times successively, they will still pursue the bait. They feed principally on worms, insects, and water-snails; and the shells of the latter are often found in great quantities on their stomachs. They spawn in the months of April and May. The largest fish of this species ever heard of was one caught in the Severn, and weighed five pounds. Ancient writers strongly recommended this fish as food for sick persons, as they considered it peculiarly wholesome and easy of digestion. [Illustration: THE SMELT, OR SPARLING. (_Osmerus eperlanus._)] THIS fish is in length about eight or nine inches, and nearly one in breadth; the body is of a light olive green, inclining to silver white. The smell, when the fish is fresh and raw, is not unlike that of ripe cucumbers, but it goes off in the frying-pan, and the Smelt then yields a tender and most delicious food. Smelts are sea-fish, and inhabit the sea-coast and harbours; but they are often taken in the Thames, the Medway, and other large rivers, which they ascend in the spawning season. The skin of this fish is so transparent, that with the help of a microscope, its blood may be seen to circulate. Smelts are found on the coasts of all the northern countries of Europe, and also in the Mediterranean. They vary considerably in size. Mr. Pennant states that the largest he had ever heard of measured thirteen inches in length, and weighed half a pound.