CLUPEIML 207 



numbers in the Bay. Conch obtained one in Cornwall in March, from the stomach 

 of a mackerel. It approaches our shores somewhat later than the pilchard (was 

 plentiful in October, 1883), and continues off the coast generally till February. 



Mr. Wilcocks (Field, Jan. 13th, 1883) only met with them twice in his life 

 along the south-west coast of England, once at Exmouth, the other time at 

 TeignmoUth, and found them both poor in taste as well as bitter. They are only 

 taken by chance in drift nets or seines for sand-eels, as their small size enables 

 them to pass through the meshes of such nets as are generally used by the drift 

 net fishermen. In November, 1871, Mr. Dunn reported that upwards of 150,000 

 were taken in the seines set in Mevagissey Bay for pilchards, and were used as 

 manure. It is seldom, however, they come so close in shore, although quantities 

 hang in the offing off the coast from September until February. Said to eat 

 small crabs, fry and sea insects. 



Means of capture. — In the Mediterranean from May until July, dark nights 

 are selected, and each boat carries a torch to attract the fish, when the shoals are 

 surrounded by small meshed nets, while the fishermen splash the water in order 

 to draw the fish which dart about and become gilled. 



Breeding. — In the Mediterranean from May until July (Bloch) and very 

 prolific : off our coasts from September until December. Mr. Jackson remarked 

 that on June 9th, 1878, off Southport, he took some dozens in a shrimp trawl on a 

 sandy bottom, about half a mile off shore. Unfortunately nearly all the scales 

 came off in the net. Many were full of spawn and so tender that they burst with 

 the slightest strain. 



Uses. — Anchovies are prepared by drawing off the head and removing the 

 viscera, they are not washed or wiped, but packed into small casks of 5 lb. to 

 20 lb. weight, in layers alternately with a mixture of ,f ij sal prunella (saltpetre 

 deprived of water of crystallization by heat), and should be well pressed down and 

 air excluded. Anchovy sauce is made by bruising fish and simmering with melted 

 butter on a slow fire, a little vinegar and flour being added. The fish dissolves in 

 the process. 



It is one of the fishes from which the Greeks and Romans prepared the sauce, 

 garum, which was held in so much estimation. 



As food. — It is rarely eaten fresh ; in fact, it is strongly scented and so bitter 

 that it has been said to carry its gall in its head. But prepared anchovies and 

 anchovy paste are much relished. 



Habitat. — Taken in innumerable quantities in the Mediterranean and extending 

 northwards off Norway and the Baltic. It is found on both coasts of France, but 

 most numerous on the Mediterranean side, also along the Iberian peninsula from 

 Gibraltar, and from thence eastwards to Greece and the Black Sea, while a variety 

 has been found in Tasmania. This fish was first obtained on our coasts by Ray 

 from the estuary of the Dee. Mr. Peach has taken it from the herring nets off 

 Wick, while there is one in the Newcastle Museum, taken in 1834 from some 

 sprats being sold in the market, Durham (Jenyns). It appears to extend its range 

 around our coasts, especially in the south and south-west, and has been specially 

 referred to as present in Yorkshire (Yorkshire Vertebrata) ; three taken at 

 Bridlington Bay, October 17th, 1866 ; rare at Yarmouth (Turner) ; frequently 

 taken in the stow nets during the summer months in the river opposite Lynn 

 (Lowe) ; Boston, Lincolnshire (Adcock), coasts of Essex ; and Yarrell received an 

 example from the mouth of the Thames, where, however, it was not known by the 

 fishermen ; Hampshire (Donovan). Often captured in drift nets in the west 

 portion of the British Channel. Sometimes taken in the Exe (Parfitt) : quite a 

 common fish in the autumn from Polperro to Falmouth (Dunn) ; while the same 

 authority reported the capture of at least 150,000 in November, 1871, at Meva- 

 gissey, where they were employed as manure : occasionally taken in St. Ives' Bay 

 (Cornish). In Wales it has been recorded off Glamorganshire : Swansea, where 

 it is abundant in some seasons: Flintshire (Pennant). 



In Ireland Andrews reported it found off the coast. 



The anchovy is common up to 4.V or 5 inches in lengthy rarely exceeds 6f ; but 

 Mr. Dunn has obtained it from pilchard nets off the Cornish coast 8 inches long. 



