Class IV, P I L C H A R D. 345 



*' ported, and the oil made out of each hogfliead, 

 " has amounted, one year with another at an a- 

 " verage, to the price of one pound thirteen fhil- 

 " lings and three-pence ; fo that the cafh paid for 

 " pilchards exported has, at a medium, annually 

 " amounted to the fum of forty-nine thoufand five 

 " hundred and thirty-two pounds ten (hillings." 



The numbers that are taken at one fhooting out 

 of the nets, is amazingly great. Dr. Borlafe afTured 

 me, that on the 5th of 05!oher^ i?^?^ ^^^^^ were 

 at one time inclofed in St. Ives's Bay 7000 hogf- 

 heads, each hogfhead containing 35000 filh, in all 

 245000000. 



This fifh has a general likenefs to the herring, but I^escrip. 

 differs in fome particulars very eflentially ; we there- 

 fore defcribe it comparatively with the other, hav- 

 ing one of each fpecies before us, both of them of 

 the fame length, viz. nine inches and an half. 



The body of the pilchard is lefs comprefTed than 

 that of the herring, being thicker and rounder : the 

 nofe is ihorter in proportion, and turns up : the 

 under jaw is (horter. 



The back is more elevated : the belly lefs Iharp : 

 the dorfal fin of the pilchard is placed exadlly in 

 the centre of gravity, fo that when taken up by 

 it, the body preferves an equilibrium, whereas that 

 of the herring dips at the head : the dorfal fin of 

 the pilchard we examined, being placed only three 

 inches eight tenths from the tip of the nofe -, that 

 ef the herring four inches one tenth. 



The 



