248 THE COMMERCIAL SEA FISHES OF 



taken in the stow-nets during the summer months in the 

 river opposite Lynn (Lowe) ; one 6^ inches long captured 

 in January, 1867, at Boston, in Lincolnshire (C. Adcock). 

 Yarrell received an example from the Thames, where, 

 however, it is little known. Although not generally cap- 

 tured off Devonshire, large schools have been taken there, 

 as in 1870. It is quite a common fish from Polperro to 

 Falmouth (Dunn), Glamorganshire (Dillwyn), Flintshire 

 (Pennant), and Lancashire. 



In Ireland Andrews reports having taken it. 



It seldom exceeds 6i inches in length. 







2. The Herring (Clupea harengus). 



Names. Hczring, Anglo-Saxon (Herr or heer " an 

 army ") ; cuddy legs, " a large herring ; " corphun, herring 

 cobs or young herring in Northumberland, where they are 

 likewise termed silk-shag. Sgadan or scattan, Moray Firth. 

 Small ones not larger than a sprat are termed sills or site; 

 fat herrings destitute of roe maties or matties, a corruption 

 of the term " maiden," or those which have never spawned ; 

 full herrings are those possessing a well-developed milt or 

 roe ; shotten-herrings or spent fish which, having just bred, 

 are nearly worthless ; it is likewise a term sometimes applied 

 to such as have been gutted and dried for keeping ; green 

 herrings is a term sometimes employed for " fresh herrings." 

 Red-finned herrings are known as wine-drinkers in Scot- 

 land, and as loaders in Norfolk and Lincolnshire, while in 

 the western counties they are called kings and queens. 

 Over-day tarts is applied by costermongers to such as have 

 remained unsalted for twenty-four hours, and consequently 

 are dark-red about their fins and gills, due to extrava- 

 sated blood. A " blown herring " is termed, according to 



