346 S P R A T. Class IV. 



The fcales of the pilchard adhere very clofely, 

 whereas thofe of the herring very eafily drop off. 



The pilchard is in general lefs than the herring; 

 the fpecimen we defcribe being a very large one. 



The pilchard is fatter, or more full of oil. 



162. Sprat. Spratti. Wil. Icth 221. Raii. Clupea Sprattus. CI. pinna 



f^Tu pifc. 105. dorfaliradiis tredecira. i///. 



Clupea quadriuncialis, max- fyft. 523. 



illainferiore, longrore, ven- Hwufsbuk. Faun. Suec. N9» 



tre acutilTimo. Arted. fymn. 358. 



17- 



MR. Willughhy and Mr. Ray were of opinion, 

 that thefe fifh were the fry of the herring : 

 we are induced to diflent from them, not only be- 

 caufe on comparing a fprat and young herring 

 of equal fize, we difcovered fonle fpecific diffe- 

 rences, but likewife for another reafon : the former 

 vifit our coafts, and continue with us in fhoals in- 

 numerable, when the others in general have retired 

 to the great northern deeps. 



They come into the river 'Thames^ below bridge, 

 the beginning of November^ and leave it in March^ 

 and are, during their feafon, a great relief to the 

 poor of the capital. 



At Gravefendy and at Tarmouth^ they are cured 

 like red herrings j they are fometimes pickled, and 

 are little inferior in flavor to the Anchovy^ but the 



bones 



