416 ON THE PLACE OF FISH IN 



learned gentlemen at St. John's College, Cambridge. 

 Lac6pede 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. 



Atherine. 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 Pike were rare formerly in the latter part of the 



1 3th century. Edward I., who condescended to 

 regulate 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. In the reign of Edward III. I refer to the lines 

 of Chaucer (see p. 336). 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 P*ke was taken at 

 Halibrun in Suabia, with a brazen ring attached to it, 

 on which were these words in Greek character : " I 



