a kind of food lately introduced into Britain. It is made of the hard roes of sturgeon *, formed into small cakes, about an inch thick and three or four inches broad. The method of making it is, by taking out of the spawn all the nerves or strings, then washing it in white-wine or vinegar, and spreading it on a table. It is then salted 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 Moscovites, 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 Mulecovo is prepared from the beluga, 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 sauce, is also made from the spawn of some other fishes; particularly a sort of mullet caught in the Mediterranean. See Mugil and Bortago.

Insect CAVIARE. See Axayacatl.