Class IV, PILCHARD. 34$ 



" ported, and the oil made out of each hogfhead, 

 " has amounted, one year with another at an a- 

 " verage, to the price of one pound thirteen fhil- 

 " lings and three-pence-, fo that the cam paid for 

 "pilchards exported has, at a medium, annually 

 " amounted to the fum of forty-nine thoufand five 

 " hundred and thirty-two pounds ten millings." 



The numbers that are taken at one mooting; out 

 of the nets, is amazingly great. Dr. Borlafe afTured 

 me, that on the 5th of Offober, 1767, there were 

 at one time inclofed in St. Ives's Bay 7000 hogf- 

 heads, each hogfhead containing 35000 fifh, in all 

 245000000. 



This fifn has a general likenefs to the herring, but Descrip, 

 differs in fome particulars very eiTentially ; we there- 

 fore defcribe it comparatively with the other, hav- 

 ing one of each fpecies before us, both of them of 

 the fame length, viz. nine inches and an half. 



The body of the pilchard is lefs comprefied than 

 that of the herring, being thicker and rounder: the 

 nofe is fhorter in proportion, and turns up : the 

 under jaw is fhorter. 



The back is more elevated : the belly lefs fharp : 

 the dorfal fin of the pilchard is placed exactly in 

 the centre of gravity, fo that when taken up by 

 it, the body preferves an equilibrium, whereas that 

 of the herring dips at the head : the dorfal fin of 

 the pilchard we examined, being placed only three 

 inches eight tenths from the tip of the nofe 5 that 

 of the herring four inches one tenth. 



The 



