salmonid-j:. 329 



the great love they have for salt water^ which lasts dur- 

 ing the whole of their forced sojourn in a river ; strong 

 enough to induce them to foUow a barge laden with their 

 favourite commodity, for the sake of the hriny droppings 

 that escape era route ; thus they follow the Seiue salt- 

 boats in spring all the way to Paris. 



Anchovy. 



This species was to the ancient world what the her- 

 ring is to the modern, compensating in some degree for 

 its inferiority to the last while fresh, by surpassiugj when 

 cured, the very herring itself, as a relish ; and furnishing 

 the materials for the finest fish-sauce either on record or 

 in use. The ancient anchovy was known under a variety 

 of names, some definite and specific, others more gene- 

 ral and vague ; the same author employing indiscrimi- 

 nately sometimes one, sometimes another. j351ian intro- 

 duces it to notice imder three different designations : 

 first, Xv/cocTTo/ia, or ' wolf-mouth' (under which name 

 GiUius affirms it is still asked for in Greece) ; secondly, 

 iryxpaaixo>M^, felliceps, the ' gaU-i'-th'-head;' 'and thirdly 

 and lastly, ifypavKh, a word which some etymologists 

 suppose to be a mere cutting down of the last, either for 

 the sake of euphony, as in French Aulus GeUius becomes 

 Aule Gelle, Rinaldo, Renaud, etc.j or else, to save time, 

 and for greater glibness of speech, as with a certain class 

 of our English community, who prefer to call an omni- 

 bus by its last syllable, to pervert gentlemen into ' gem- 

 men or gentSj' and to cut down the solemn prolixity of 

 an affidavit into the more colloquial dissyllable ' davy.' 

 Oppian, in one of his Halieutics, mentions the anchovy 

 under Elian's third appellative iyypavXU, and a few 

 lines further on under that of Apua {axftiirji; aSivov jevoi), 

 which phrase might be iireely translated, the ' numerous 

 race of bastards,' a^vr] being intended to express all fish 



