Contributions to natural history, chiefly in relation to the food of the people,

Hippophagy; or, Should we eat our horses?--The progress of hippophagy; a plea for eating horse-flesh.--Mycophagy; or, Should we eat funguses?--Life and history of a salmon.--Salmon and pisciculture.--Scotch salmon and Scotch law.--The salmon rivers of England and Wales.--Salmon, British and colonial-Salmon-rearing at Stormontfield, and fish culture.--Something more about the hatching of fish.--The herring.--Popular weather prognostics.--Hirudiculture (leech-culture).--Maritime piscicultures:--Lagoon of Comacchio. Oyster-culture. Mussel-culture.--Fish diet, and its effects on the human constitution.--Fish-culture at Fusaro and Concarnèau.--Horses, ancient and modern.--The Arab horse of Africa.--Acclimatisation societies.--New system of sea-fishing.Mode of access: Internet