Atherine. 
Pike. 
86 ON THE PLACE OF FISH IN 
learned gentlemen at St. John’s College, Cambridge, 
Lacépéde says it is salted and dried for exportation, 
particularly in Holstein and Sleswick, and in that 
state it is sent to Germany for sale. It is also so 
prepared in our own country, and sold in market at 
Penzance. 
YARRELL, ‘HIST. BRITISH FIsH.’—Vol. I. 
Like smelt, they are common at Brighton, Worth- 
ing, Eastbourne, Down in Ireland, Youghall, Dublin. 
The liver and roe are delicious; superior in spring 
when full of milt and roe. 
Pike were rare formerly in the latter part of the 
13th century. Edward I., who condescended to 
reculate the prices of different fishes, that his subjects 
might not be at the mercy of the venders, fixed the 
value of pike higher than fresh salmon, and more 
than ten times greater than that of the best turbot or 
cod. Inthe reign of Edward III. I refer to the lines 
of Chaucer (see p. 6). Pike are also mentioned in 
the Acts of Richard II., 1382, regarding the fore- 
stalling of fish. Pike were dressed in the year 1466, 
at the great feast given by George Nevil, Archbishop 
of York. Pike are also mentioned in the famous 
‘Boke of St. Alban’s, printed 1481. They were so 
rare in Henry VIII.’s time, that a large one sold for 
double the price of a house lamb in February, and a 
pickerel or small pike for more than a fat capon. 
Pennant says they live to ninety years of age. 
Gesner relates that in 1497 a pike was taken at 
Halibrun in Suabia, with a brazen ring attached to it, 
on which were these words in Greek character: “I 
