THE ANCHOVT. 141 



Bristol Channel, and some other localities. In 

 the IMediterranean it is very common, and 

 among the ancients it was in high esteem, a 

 liquor termed garum being prepared from it. 



Large quantities of pickled anchovies are 

 imported into England ; each fish is deprived of 

 its head, gills, heart, and other viscera, before 

 being pickled, otherwise the condiments would 

 be intensely bitter — in fact, it was anciently 

 believed to have its gall in the head, 



"We have no means of estimating the quanti- 

 ties of anchovy imported into England ; but the 

 total must be immense, when we consider that 

 anchovies pickled, and anchovy sauce, are found 

 so generally on dinner tables throughout our 

 land, and that in every Italian warehouse and 

 fish-shop an abundant store is ready for 

 purchase. 



