n. The mode in which they die has been
noted by the Rev. Mr. White, the eminent naturalist of Selbourne. As
soon as the fish sickens, the head sinks lower and lower, till the
animal, as it were, stands upon it. After this, as it becomes weaker, it
loses its poise, till the tail turns over, when it comes to the surface,
and floats with its belly upwards. The reason for its floating in this
manner is on account of the body being no longer balanced by the fins of
the belly, and the broad muscular back preponderating, by its own
gravity, over the belly, from this latter being a cavity, and
consequently lighter.

210. FISHES ARE EITHER SOLITARY OR GREGARIOUS, and some of them migrate
to great distances, and into certain rivers, to deposit their spawn. Of
sea-fishes, the cod, herring, mackerel, and many others, assemble in
immense shoals, and migrate through different tracts of the ocean; but,
whether considered in their solitary or gregarious capacity, they are
alike wonderful to all who look through Nature up to Nature's God, and
consider, with due humility, yet exalted admiration, the sublime
variety, beauty, power, and grandeur of His productions, as manifested
in the Creation.

FISH AS AN ARTICLE OF HUMAN FOOD.

211. AS THE NUTRITIVE PROPERTIES OF FISH are deemed inferior to those of
what is called butchers' meat, it would appear, from all we can learn,
that, in all ages, it has held only a secondary place in the estimation
of those who have considered the science of gastronomy as a large
element in the happiness of mankind. Among the Jews of old it was very
little used, although it seems not to have been entirely interdicted, as
Moses prohibited only the use of such as had neither scales nor fins.
The Egyptians, however, made fish an article of diet, notwithstanding
that it was rejected by their priests. Egypt, however, is not a country
favourable to the production of fish, although we read of the people,
when hungry, eating it raw; of epicures among them having dried it in
the sun; and of its being salted and preserved, to serve as a repast on
days of great solemnity.

The modern Egyptians are, in general, extremely temperate in
regard to food. Even the richest among them take little pride,
and, perhaps, experience as little delight, in the luxuries of
the table. Their dishes mostly consist of pilaus, soups, and
stews, prepared principally of onions, cucumbers, and other cold
vegetables,