"Barbel" Quotes from Famous Books
 ... of flood, when they get washed out of their holes, and the water being no longer clear, their very sharp eyes are of little use to them. Then a lucky throw will sometimes bring out two or three carp weighing several pounds each. The fish commonly caught are mullet, perch, barbel, gudgeon, bream, and chub. As a food-supplying river, the Dordogne is one of the most valuable in France, and, owing to the rapid current and the purity of the water, the fish is of ...
— Two Summers in Guyenne • Edward Harrison Barker
... as represented in England may be roughly divided into two groups, those which feed on the bottom purely and those which occasionally take flies. The first consists of carp, tench, barbel and bream. Of these carp, tench and bream are either river or pool fish, while the barbel is found only in rivers, principally in the Thames and Trent. The carp grows to a great size, 20 lb being not ...
— Encyclopaedia Britannica, 11th Edition, Volume 2, Part 1, Slice 1 • Various
... carved in pieces, with pork meat; the wild boar served up whole upon an enormous platter and stuffed with living thrushes, which fly out in every direction when the boar's stomach is cut open; the side dishes of birds' tongues; of enormous murenae or eels; barbel caught in the Western Ocean and stifled in salt pickle; surprises of all kinds for the guests, such as sets of dishes descending from the ceiling, fantastic apparitions, dancing girls, mountebanks, gladiators, ...
— The Wonders of Pompeii • Marc Monnier
... point that the sea and earth scarcely sufficed to set off their tables; they ate as delicacies water-rats and white worms. Fish were the chief object of the Roman epicures, of which the mullus, the rhombus, and the asellus were the most valued; it is recorded that a mullus (sea barbel), weighing but eight pounds, sold for eight thousand sesterces. Oysters from the Lucrine Lake were in great demand; snails were fattened in ponds for cooking, while the villas of the rich had their piscinae filled with fresh or salt-water ...
— Beacon Lights of History, Volume III • John Lord |
