said Conseil. “But tell me if you know the difference between osseous and cartilaginous fishes.”
“Perhaps so!” replied the Canadian.
“And the subdivision of these two great classes?”
“I have some doubt about it.”
“Well then, friend Ned, listen and learn. The osseous fishes are subdivided into six orders. First, the ‘acanthopterygians,’ whose upper jaw is complete and moveable, and whose gills somewhat resemble a comb. This order consists of fifteen families—that is to say, three-quarters of the known fishes. Type, the common perch.”
“Not bad to eat,” said Land.
“Secondly,” continued Conseil, “the ‘abdominal,’ which have the ventral fins suspended beneath the abdomen, and in rear of the pectoral fins, without being attached to the shoulder-bone; this order is divided into five families, and includes the greater part of the fresh-water fish. Type, the carp and the jack.”
“Pooh!” said the Canadian, with contempt. “Fresh-water fish, indeed!”
“Thirdly,” said Conseil, “the ‘subrachians,’ whose ventral fins are fastened beneath the pectorals, and directly suspended from the bone of the shoulder. This order contains four families. Types, the plaice, dab, turbot, brill, soles, &c.”
“Excellent, excellent!” cried Ned, who only looked at the fish from the gastronomic point of view.
“Fourthly,” continued Conseil, without heeding the interruption, “the ‘apodals,’ with long bodies, unprovided with ventral fins, and covered with a thick, and
