An account of the Philadelphian jelly-fish and of other fresh-water jelly-fishes, with illustrative plates, will be found in the _Quarterly Journal of Microscopical Science_, 1906. Mr. Charles Boulenger has, in the same Journal, 1908, described yet another fresh-water jelly-fish from the Fayoum Lake in Egypt. IX THE STORY OF THE COMMON EEL Though the Scotch Highlanders are said to have a profound objection to eating eels on account of the resemblance of these fish to snakes (not a very good reason, since the quality and not the shape of what one eats is the important thing), yet eels have been a very popular delicacy in England in past days. Eel-pie Island, at Richmond, is known to most Londoners, and eel-pie shops were familiar in London less than a century ago. A good Thames eel is still appreciated by the few people who nowadays take some small amount of intelligent interest in what they eat. Abroad, eels are still popular. Eel-traps are still worked in the rivers. In such districts as the flat country, on the shores of the Adriatic, near Venice, millions of young eels are annually “shepherded” in lagoons and reservoirs, and reared to marketable size. The inland eel-fisheries of Denmark and Germany are carefully regulated and encouraged by the Government in those States. The fact is that railways, ice-storage, and steam-trawling have, in conjunction, revolutionised our habits in regard to the use of fish as a daily article of diet. Fresh-water fish are now almost unknown as a regular source of food in the British Islands. The splendid fish of the North Sea, the Channel, and the Atlantic coast have pushed them out of the market. Thirty-eight years ago, when I was a student in Leipzig and Vienna, “baked carp” was the only fish to be had in the dining-rooms we frequented. Once a week there were fresh haddock, for those who fancied them, in the celebrated Auerbach’s Keller. Now the railway and packing in ice have brought North Sea fish to the centre of Europe, and created a taste for that excellent food. Even on the Mediterranean at Nice, I lately saw North Sea turbot, soles, and haddock lying on the marble-slabs in the fish market side by side with the handsome but small bass, mullet, gurnards, and sea-bream of the local fishery, and the carp, pike, trout, and eels of the fresh waters of the South of France.