GREA T BRITAIN. 249 



Halliwell, a tow-blowen in Suffolk. A gitt-pock-herring in 

 Scotland is one which has its stomach distended with 

 small crustaceans or other food. A red herring or a black 

 herring are trade terms for particular descriptions of cured 

 fish; while the former is also known as a Norfolk capon, 

 and sailors usually designate it as a sodger or soldier. 

 Bloaters used to be applied to herrings which were smoke- 

 dried but not split open from " bloat," to dry by smoke ; 

 kippered herrings, such as are split and salted. White 

 herring generally implies a fresh herring, but in the North 

 pickled ones are sometimes thus termed. In Scotland the 

 highest brand is given to mazy herrings, or those full of 

 roe ; and what are known as crown-fulls, those which have 

 yet developed spawn, as matties ; such as have spawned 

 as shorten, but which find a ready sale in the great conti- 

 nental markets. At Great Yarmouth 4 herrings make a 

 warp ; a large basket containing 100 is termed a swill, or 

 long take, 132; a last contains 13,200 fish. A cran in. 

 Scotland consists of 374- imperial gallons, and generally 

 contains from 900 to 1000 herrings ; a barrel contains about 

 800. A cade or barrel of herrings appears to have con- 

 tained 600 in the middle of the I5th century. 



B. viii., D. 17-20, V. 9, A. 16-18, L. 1. 53-60, Case. pyl. 

 18-23, Vert 58. 



Length of head 5 ; of caudal fin 6 ; height of body 5 in 

 the total length. Eye. Situated half in front of the middle 

 of the length of the head, and with an adipose lid on either 

 side. Lower jaw prominent ; the hind edge of the maxilla 

 reaches to beneath the middle of the eye. Opercles smooth 

 and destitute of radiating striations. 



Teeth. Small deciduous ones on the jaws, vomer and 

 tongue, while generally minute ones are present on the 

 palatines. Fins. The dorsal commences midway between 



