NATURAL HISTORY. 



439 



EXGRAULIS. (Gr. *Eyypav?(.ic.) 



Encrasicholus (Gr. ' 



of, iuixo-1 with bitter; the Anchovy, from 

 its taste), the Anchovy. 



The little ANCHOVY is a fish of no small importance, being 

 very largely used in various sauces, besides the numbers that 

 are preserved in pickle. It is common in the Mediterranean, 

 and is "also found on our coasts. The upper jaw of this fish 

 is longer than the lower one ; the entire length of the fish is 

 usually from, four to five inches, but it has been seen measuring 

 upwards of seven inches. 



THE COD. 



In this Sub-order the bones of the ventral fins are placed 

 under, and support the bones of the shoulder. 



The well-known COD-FISH is principally found on the coasts 

 of Newfoundland, but is taken in great numbers on our own 

 shores. The hook is generally employed for the capture of this 

 fine fish. An immense number of hooks, each baited with a 

 whelk or limpet and attached to short lines, are fastened at 

 intervals along a rope, which is stretched, or shot, as it is termed, 

 across the tide, in order to prevent the hooks from getting en- 

 tangled. Such is the voracity of the fish, that nearly five hun- 

 dred fish have been taken by one man in the course of ten 

 hours. The intense cold renders the Cod fishery a service of 

 great hardship. 



