Simeon copies freely from Galen and our author. Upon the whole, he says, the blood which fishes form is thinner than that from land animals. Fish, he says, is the most proper food of invalids and convalescents. Alexander Aphrodisiensis discusses the question why rock fishes are peculiarly excellent, and decides that it is because the water about rocks is constantly in motion, which keeps the fishes there in perpetual exercise. (Prob. ii, 82.) He would appear to have had in view Galen, (de Facult. Alim. iii, 20.) Considering that rock fishes are particularly commended by all the authorities on dietetics, both Greek and Arabian, it has justly excited the wonder of Joannes Bruyerinus Campegius and Ludovicus Nonnius, two very learned writers on the _Res Alimentaria_ of the ancients, that Celsus should rank the “pisces saxatiles” among the “res mali succi.” (ii. 21.) This appears the more remarkable, as he had previously (18) classed “omnes sexatiles” among the “res leviores,” and had said again of them, “levior piscis inter saxa editus, quam in arena.” Taking all this into consideration, we cannot hesitate in coming to the conclusion that in the passage first quoted the text must be in fault. We beg to offer, as a conjectural emendation, “fluviatiles.” Galen, Xenocrates, Psellus, Seth, and other authorities, agree in condemning river fishes, with the exception of those that run up from the sea. We may further mention, as tending to confirm this conjecture, that the same character of river fishes is given by the great Italian authority on dietetics, Domenico Romoli. (See Singulare Dottrina, &c. vii, 50.) Rhases states that sea and river fishes are the best, especially such as have rough scales, are not mucilaginous, and are naturally of a white colour. Those, he adds, which are of a black or red colour should be abstained from. He says that all fish remains long in the stomach undigested. It is now generally admitted that it is less digestible than the tender flesh of quadrupeds. Avicenna delivers the general characters of fishes in the same terms as Galen. He says that the best are those the flesh of which is neither too hard and dry; nor, on the other hand, too mucilaginous; and which are neither very large nor very small. Averrhoes repeats this account of them. Haly Abbas, in like manner, abridges Galen. He says that fresh fish is of a cold and humid nature, and engenders phlegm. The ancients ate their fish either roasted, boiled, fried, or in soups. Invalids were recommended to take them boiled. The fried were believed to suit only with persons of a strong constitution. We shall now offer a few remarks upon the fishes which were in most request at the tables of the ancients.