125 



ENGRAULIS. 



TuE snout projecting; mouth opening backward considerably beyond 

 the eyes; mystache long and straight. Twelve or more rays within 

 the gill-covers, the opening wide. Abdominal line without the projecting 

 hooked scales as in Clupea and Alosa. 



ANCHOVY. 



Encraskolus, Willoughby; Table p. 2, f. 2. p. 225. 



Clupea encrasicolus, Linn^us. Doxovax; pi. 50. 



Engraulis encrasiclwlus, Cuvier. Fleming; Br. Animals, p. 183. 



Yarrell; Br. Fishes, vol. 2, p 217. 

 " " Jenyns; Manual, p. 439. 



The Anchovy has been best known in Britain as forming an 

 esteemed relish when brought pickled and preserved from the 

 Mediterranean, where a successful fishery has been carried on 

 for taking them from remote times. This fishery is referred to 

 by vElian, who says that on one occasion so large a school was 

 taken that fifty fishing-boats were loaded with the produce; and 

 he adds that the Anchovy is prolific, very timid, and so fond 

 of keeping in considerable bodies that it is not easy to cause 

 them to separate, even by force. The same account is given 

 by Oppian, with some tendency to poetical exaggeration; and it 

 is probable he is referring to even the same remarkable instance 

 as that given by iElian, when he describes the taking of a 

 large quantity with a ground-sean; but it is worthy of notice 

 that whilst the simple narrative of the first-named writer repre- 

 sents them as prolific, the poet adopts the popular opinion of 

 their having their origin from the froth of the sea. 



The Anchovy is not numbered with the fishes of Madeira 

 by Mr. Lowe, but Dr, Pappe obtained it at the Cape of Good 

 Hope; and on the north of our own country Mr. Peach has 



