CAVIDOS || Caul. ing it on a table. It is then fastened and pressed in a fine bag; after which it is cased up in a vessel with a hole at the bottom, that if any moisture is left it may run out. This kind of food is in great request among the Muscovites, on account of their three lent, which they keep with a superstitious exactness; wherefore the Italians settled at Moscow drive a very great trade in this commodity throughout that empire, there being a prodigious quantity of sturgeon taken at the mouth of the Wolga and other rivers which fall into the Caspian sea. A pretty large quantity of the commodity is also consumed in Italy and France. They get the caviare from Archangel, but commonly buy it at second hand of the English and Dutch.—According to Savary, the best caviare brought from Muscovy is prepared from the belluga, a fish eight or ten feet long, caught in the Caspian sea, which is much preferable to that made of the spawn of sturgeon. A kind of caviare, or rather sausage, is also made from the spawn of some other fishes; particularly a sort of mullet caught in the Mediterranean. See MUON and BOTARGO.