Class IV. ANCHOVY. 



bones will not difiblve like thofe of the latter. 

 Mr. Forfter tells me, that in the Baltic they pre- 

 ferve them in the fame manner, and call them 

 Breitlingy i. e. the little deep fifh, as being deeper 

 than the Stromling, or Baltic herring. 



The fprat grows to about the length of five in- 

 ches : the body is much deeper than that of a young 

 herring of equal length : the back fin is placed 

 more remote from the nofe than that of the herring, 

 and we think had fixteen rays. But one great dif- 

 tin&ion between this fifh, the herring and pilchard, 

 is the belly : that of the two firft being quite 

 fmooth, that of the laft mod ftrongly ferrated. 

 Another is, that the herring has fifty fix vertebrae ^ 

 this only forty eight. 



347 



Descrip, 



VY, 



^Lwoav'Ko; ? Arift. Hift. an. Lycoftomus, fehe mareneken? 163. Ancho- 

 Lib. VI. c 15. Schonevelde, 46. Tab. 5. 



t- '.>//.; t l Anchovy. Wil. Icth. 22c. 



Vn c 2 $~ Rmifyn.pi/c. io 7 ._ 



" * )# Clupea maxilla fuperiore lon- 



L'Anchoy? Belon, 165. g i re. Arted./ynon. 17. 



Encraficholus ? Rondel. 211. Clupea encraficolus. Lin./y/t. 

 Qe/ner pi/c. 63. 523. 



THE true anchovies are takerf in vaft quanti- 

 ties in the Mediterranean^ and are brought 

 over here pickled. The great fifhery is at Gorgona^ 

 a fmall ifle weft of Leghorn. 



Mr. Ray dilcovered this fpecies in the eftuary of 



the 



