ANCHOVY. 169 



lengthened form, and is covered with large thin, 

 and easily deciduous scales: the eyes are large, the 

 upper jaw considerably longer than the lower, and 

 the tongue doubly ciliated on each side : the bade 

 is of a dusky greenish cast, with a degree of trans- 

 parency ; the abdomen smooth, and the tail forked. 



The Anchovy is found in great plenty in the Me- 

 diterranean, Northern, and Atlantic seas, and like 

 the Herring, is supposed to leave at particular 

 periods the deep recesses of the ocean, and to seek 

 the shallower parts for the purpose of depositing 

 its spawn : this commences at the vernal season 



and continues for a verv considerable time. The 



■ \j 



great fishery for Anchovies is said to be at Gor- 

 gona, a small isle to the west of Leghorn. They 

 are tak^ in vast quantities, and prepared for sale 

 by salting and pickling : the bones dissolve entire/y 

 in boiling, which renders this species so peculiarly 

 convenient in the preparation of various sauces, 

 &c. It is supposed to have been well known to 

 the ancient Greeks and Romans, who prepared 

 from it one kind of Garum or condiment for their 

 tables, though the principal article of that name is 

 rather thought to have been prepared from other 

 fishes. 



