. 484 THE ANCHOVY. 
electricity, and when the fishes are thoroughly fatigued they are captured 
with impunity by the native hunters. A most interesting account. of this 
process is given by Humboldt, but is too long to be inserted in these pages. 
Several of these wonderful fish have been brought to England in a living 
state ; and many of my readers may remember the fine Gymnotus that lived 
in the Polytechnic Institution. Numbers of experimenters were accustomed 
. daily to test its powers ; and the fatal, or at all events the numbing, power 
of the stroke was evident when the creature was supplied with the fish on 
which it fed. Though blind, it was accustomed to turn its head towards 
the spot designated by the splashing of the attendant’s finger, and as soon as 
a fish was allowed to fall into the water the Gymnotus would curve itselt 
slightly, seemed to stiffen its muscles, and the victim turned over on its 
back, struck as if dead by the violence of the shock. 
When full grown, the Electric Eel will attain a length of five or six feet, 
and is then a truly formidable creature. The body is rounded, and the scales 
small and barely visible. According to Marcgrave, the native name for this 
fish is Carapo. 
WE now come to that most valuable family of fishes, the HERRING tribe 
called technically Clupeidz, from the Latin word c/ufea, “a herring.” 
THE well-known ANCHOVY is properly a native of the Mediterranean Sea, 
though it often occurs on our coasts, and has once or twice been captured in 
our rivers. Indeed, one practical writer on British fishes thinks that the 
capture of the Anchovy off our shores is a task that would be highly remu- 
nerative if properly undertaken, and 
that, with proper pains, the British 
markets might be fully supplied with 
Anchovies from our own seas. 
This little fish has long been 
famous for the powerful and unique 
flavour of its flesh, and is in conse- 
quence captured in vast quantities for 
the purpose of ‘being made into 
anchovy sauce, anchovy paste, and 
z other articles of diet in which the heart 
* ancHovy.—(Engraults encrasicholus.) of an epicure delights. Unfortunately, 
however, the little fish is so valuable, 
that in the preparations made from its flesh the dishonest dealers too 
often adulterate their goods largely, and palm off sprats and other com- 
paratively worthless fish for the real Anchovy. As the head is always 
removed before the process of potting 1s commenced, the deception is 
not easily detected—the long head with its projecting upper jaw and 
deeply-cleft gape affording so clear an evidence of the identity of the fish, 
that no one would venture to pass off one fish for the other if the heads were 
permitted to remain in their natural places. The flavour of the veritable 
Anchovy is rudely imitated by various admixtures, and its full rich colour is 
simulated by boleanmoniac and other abominations. 
The very long generic title of this fish was given to it in ancient times, 
and is still retained, as being at once appropriate and sanctioned by the 
verdict of antiquity. Its literal signification is “ gall-tinctured,” and the 
name has been given to it on account of the peculiar bitter taste of the 
head, in which part the ancients supposed the zall to be placed. The colour 
of the Anchovy is bluish green on the back and upper part of the head, and 
the remainder of the body silvery white; the fins have a tinge of green, 
and ave beautifully transparent. The scales are large, and fall off almost at 
acouch, The length of the Anchovy varies from five to seven inches, 
