346 S P R A T. Class IV. 



The fcales of the pilchard adhere very clofely, 

 whereas thofe of the herring very eafily drop off. 



The pilchard is in general lefs than the herring ; 

 the fpecimen we defcribe being a very large one. 



The pilchard is fatter, or more full of oil. 



162. Sprat. Spratti. Wil. Icth 221. Raii* Clupea Sprattus. CI. pinna 



fyn. fife. 105. dorfali radiis tredecim. Lin. 



Clupea quadriuncialis, max- fyji. 523. 



ilia inferiore, longiore, ven- Hwufsbuk. Faun. Suec. No. 



tre acutiffimo. Arted. fynon. 358. 



*7- 



MR. Willughby and Mr. Ray were of opinion, 

 that thele fim were the fry of the herring : 

 we are induced to difTent from them, not only be- 

 caufe on comparing a fprat and young herring 

 of equal fize, we difcovered fome fpecific diffe- 

 rences, but likewife for another reafon : the former 

 vifit our coafts, and continue with us in fhoals in- 

 numerable, when the others in general have retired 

 to the great northern deeps. 



They come into the river Thames, below bridge, 

 the beginning of November* and leave it in March, 

 and are, during their feafon, a great relief to the 

 poor of the capital. 



At Grave/end, and at Yarmouth, they are cured 

 like red herrings-, they are fometimes pickled, and 

 are little inferior in flavor to the Anchovy, but the 



bones 





