SPANISH MACKEREL

a fish allied to the Common Mackerel, but finer in flavor and retailing at a much higher price. It ranges from the West Indies to Maine and is, in consequence, in season all the year. It appears in the early spring in the south and off New York in July. The general weight is from one to three pounds, up to a maximum of nine pounds. The upper part of the body is silvery dark-bluish and the under-part light colored or whitish. See Color Page opposite 504.

"SPANISH REDS": a general trade title for red Spanish wines, especially those of port style, as Tarragona Port.