Class IV. A N C H O V Y. 



bones will not diflblve like thofe of the latter. 

 Mr. Forfter tells me, that in the Baltic they pre- 

 ferve them in the fame manner, and call them 

 Breitling^ i. e. the little deep fiih, as being deeper 

 than the Stromling, or Baltk herring. 



The fprat grpws to about the length of five in- 

 ches : the body is much deeper than that of a young 

 herring of equal length : the back fin is placed 

 more remote from the nofe than that of the herring, 

 and we think had fixteen rays. But one great dif- 

 tindlion between this fifh, the herring and pilchard, 

 is the belly : that of the two firft being quite 

 fmooth, that of the lad moil ftrongly ferrated. 

 Another is, that the herring has fifty fix vertebras j 

 this only forty eight. 



347 



DESCRIf, 



'£/j}c^au>^o'^ ? JriJ?, Hiji. an. 

 Lib. VI. r. 15. 



Evx^aa-ixoy^og ? Athenaus, Lib. 



VII. r. 285. 

 L'Anchoy? Belon, 165. 

 Encraficholus ? Rondel. 211. 



Gefmr fife. 6S, 



VY. 



Lycofiomus, fehe hiareneken ? 163. Anchor 

 Scbo'ne-veUe, 46. Tab. c, '"" 



Anchovy. JViL Icth. 225. 

 Rail fyn. pifc. 107. 



Clupea maxilla fuperiore lon- 

 giore. Arted.fynon. 17. 



Clupea encraficolus. Lin.fyjl, 



THE true anchovies are taken in vlft quanti- 

 ties in the Mediterranean., and are brought 

 over here pickled. The great firhery is at Gorgona^ 

 a fmall ifle weft of Leghorn, 



Mr. Ra^ difcovered this fpecles in the eftuary of 



the 



