And Epænetus, in his Cookery Book, says that it is called also the coryphæna.

69. There is another fish called the horse; and perhaps it is the same which Epicharmus calls the hippidion, or little horse, when he says—

The coracinus colour'd like a crow,
Fat, well-fed fish; the smooth hippidion,
The phycæ, and the tender squill . . .

[[478]] And Numenius, in his Art of Fishing, says—

The char, the mighty tench of size enormous,
The channus, and the eel; and he who roves
By night, the wary pitynus; the mussel,
The horse-fish, or the sea-green corydulis.

And Antimachus the Colophonian mentions it in his Thebais, where he says—

The hyca, or the horse-fish, or the one
Which they do call the thrush.

70. There is a fish, too, called the ioulis, concerning which Dorion says, in his treatise on Fishes, "Recollect that if you boil the ioulis, you must do it in brine; and if you roast them, you must roast them with marjoram." And Numenius says—

And ne'er neglect the medicine which keeps off
To a great degree the greedy fish ioulis,
And scolopendrus that doth poison dart.

But the same writer calls them ioulus, and the entrails of the earth, in the following lines:—