Millheim Journal. [volume] (Millheim, Pa.) 1876-1984, 1881-12-15

The Sea LAmprey.
The lampreys form a small group oi
hardly more than a dozen varieties,
and are the most imperfectly developed
and occupy the lowest grade of all fishes,
with the exception of the Lancelet.
Their skeleton consists entirely of car
tilaginous material. They are destitute
OF ribs, shoulder girdle, real jaws, and
scales. and are possessed of only
one nostril, and their gills have the for m
OF fixed sacs. In their habit of feeding
and attaching themselves to the bodies
of other fish, from which they rasp off
the flesh and suck the juices, they be-
come very suggestive of the leech.
The body of the sea lamprey is olive
green, mottled with dark brown.
Length from two to three feet; numer-
Gus rows of mucous ducts on the head
and body. The mouth, when not at
tached to any object, forms q longitu-
dinal tissure; when attached it is circu-
lar in FORM The teeth are of various
kinds, generally disposed in concentric
circles, La the throat, and partially
closing it, is groupof three large teeth.
Lips heshy, with distinct and slightly
timbriated membrane, and beneath a
deep triangular fossa, having fold on
each side.
Lampreys are frequently found at
tached to sturgeon, from which they
suck the slime and mucus exuded in
abundance through the pores of the
sturgeon. All the skate family provide
favorite food for the lampreys, in whose
bodies they rasp out deep wounds, which
often produce alterations. The young
pass through several changes before be-
coming perfect lampreys. At first the
young are destitute of teeth and have
only rudimentary eyes.
With the Italians and French the
lamprey is considered great delicacy,
whereas in England only the poorer
classes eat it. In this country it is
valued only by a few epicures, and is
rarely seen on the fish stands. Sothern,
the actor, considered it great luxury,
and was known to pay very high prices
to obtain it, being of the opinion that it
contained more brain food than any other
fish.
1t is related of the Roman emperors
that, so great was their valuation of the
lamprey, both as luxury and stimula-
ting food, artificial ponds were con-
structed in which to fatten the lam
preys, the principal food being well-fat-
tened living slaves, on whose bodies the
cells would fasten and feed, affording an
enjoyable pastime to the noble Roman.
The only place in New York city where
the lamprey is served up is at the Grand
Union Hotel.
At the next dinner of the Ichthyopha-
gous Club, the sea lampreY will receive
special attention from the French cooks,
and is to be served in every known
style.
The negroes of the South have great
respect for the lamprey eel on account
of its supposed medicinal qualities, the
skins being in great demand as infallible
cures for rheumatism and kindred all
ments. The skins are bound about the
ankles, wrists, and neck of the patient
while fresh from the body of the eel,
and are worn for long periods of time, in
fact often till they drop of.
In the months of March and April the
lampreys begin ascending our fresh
water rivers and streams that empty into
salt water. Here they construct what
might be called nest, composed Of
stones piled up in a heap. These stones
are carried distance by means of their
sucking mouth. In these conical heaps
of stone they deposit their spawn.