Many of the vessels, which carry fish to the Thames, are employed in fishing for turbot even so far north as the Frith of Forth, and, in the wells of these vessels, they are brought alive to the London markets. Turbot are caught off the Yorkshire coast with hooks and lines. At Scarborough each fisherman takes, in his boat, three lines coiled upon flat oblong pieces of wicker-work, the hooks being baited and placed in the centre of the coils. The lines are usually furnished with 280 hooks, placed at the distance of six feet two inches from each other. In this fishing there are always three men in each boat, and nine of these lines are fastened together, extending in length nearly three miles, and furnished with 2520 hooks. They are placed in the sea, across the current, and secured by anchors or large stones at the end of every three lines. Their situation is marked by floats or buoys made of leather or cork. The lines are always placed at the turn of the tide; and they are suffered to continue until the next tide, and consequently remain upon the ground about six hours. The best bait for turbot is a fresh herring, though the Dutch fishermen prefer the lesser lampreys (255) to them, and have been known to purchase of the English fishermen, for this purpose, more than 700l. worth of these lampreys per annum. Small pieces of haddocks, sand-worms, and some kinds of shell-fish, are also occasionally used; and, when none of these are to be had, bullock's liver is adopted. Turbots are in season during nearly the whole summer. When in perfection, they are thick, and the under part of the body is of yellowish white colour. If they are thin, or this part has a bluish tinge, they are bad. These fish are generally considered better if kept in a cool place for a few days before they are eaten. 223. _The COMMON PERCH_ (Perca fluviatilis) _is a fresh-water fish, distinguished by having sixteen soft rays to the second dorsal fin, fourteen spiny ones to the first dorsal fin, the upper gill-covers serrated at the edges, and the sides marked by five broad and upright bars of black._ _This fish seldom exceeds the weight of four or five pounds._ _It is found in rivers and lakes both in Europe and Siberia._ With the ancient Romans the perch was a very favourite fish. Though somewhat bony, it is white, firm, and well flavoured, and is considered an excellent food for persons in a weak state of health. Perch are generally found in rapid streams where the water is somewhat deep. They are caught both with nets and with hooks and lines, and are in greatest perfection, from January to March, and again in October and November. In Lapland and Siberia they are sometimes found of enormous size. The Laplanders, in one of their churches, have the dried head of a perch which is nearly a foot in length. The Dutch are particularly fond of perch when made into a dish called _water souchy_.