152 VERTEBRATA. PISCES. 



Engraulis,* the Anchovy. 



The belly is smooth, and not even edged in this 

 genus, the mouth is very wide, the upper jaw the 

 longer; the gill-openings large, and gill-rays twelve 

 or more. The Anchovy of the Mediterranean (E. 

 Encrasicholus j- ) was as highly esteemed by the 

 ancients as by ourselves, for the savoury sauce, or 

 pickle, called Garum, which they made of it. It is 

 not uncommonly found on the western coasts of Eu- 

 rope, but the Mediterranean is its principal residence, 

 from whence are exported, in a preserved state, large 

 quantities as a condiment, the head and intestines 

 having been first removed. They are chiefly caught 

 in the night, by torchlight. Four to five inches is 

 their usual length. 



* Its ancient Greek name. 



t Its Greek name ; because it was repute to have the gall in the 

 head ; " x 



