C L U 
C L U 
*37 6 CLO 
Vv lien warped, it is stiffened with size, the 
■best ot which is that made of shreds of parch- 
ment, and when dry, is given to the weavers; 
who mount it on the loom. 
I he warp being thus mounted, the weavers, 
who are two to each loom, one on each side, 
tread alternately on the treadle, first on the 
right step, and then on the left, which raises 
and lowers the threads of the warp equally ; 
between which they throw transversely the 
shuttle from the one to the other: and every 
time that the shuttle is thus thrown, and a 
thread of the w oof inserted within the warp, 
they strike it conjunctly with the same frame, 
to which is fastened the comb or reed, betw een 
whose teet h the threads of the warp are passed, 
•repeating the stroke as often as is necessary. > 
The weavers having continued their work 
■till the whole warp is tilled with the woof, 
the doth is finished ; it is then taken off the 
loom by unrolling it from the beam whereon 
it had been rolled in proportion as it was 
woven ; and now given to be cleansed of the 
knots, ends of threads, straw's, and other lilth, 
which is done with iron nippers. 
In this condition it is carried to the ful- 
lery, to be scoured with urine ; or a kind of 
potter’s day, well steeped in w r ater, put 
along with, the cloth in the trough wherein it 
is fulled. The cloth, being again cleared 
from the earth or urine, is returned to the 
former hands to have the lesser filth, small 
straws, &c. taken off as before: then it is 
returned to the fuller to be beat mi and fulled 
with hot water, wherein a suitable quantity of 
^oap has been dissolved; after fulling it is 
taken out to be smoothed, < r pulled by the 
lists lengthwise, to take out the wrinkles, 
crevices, &c. The smoothing is repeated 
■every two hours till the fulling is finished, 
and the cloth brought to its proper breadth: 
after which it is washed in clear water, to 
purge it of the soap, and given wet to the 
carders to raise the hair or nap on the right 
side with the thistle or weed. After this pre- 
paration the cloth-worker takes the doth, 
and gives it its first cut or sheering: then the 
carders resume it, and, after wetting, give it 
as many more courses with the teazle, as the 
quality of the stuff requires, always observing 
to begin against the grain of the hair, and to 
end with it; as also to begin with a smoother 
thistle, proceeding still with one sharper and 
sharper, as far as the sixth degree. 
The cloth next is sent to the dyer: when 
dyed it is washed in fair water, and the 
worker takes it again wet as it is, lays the nap 
with a brush on the table, and hangs it on the 
tenters ; where it is stretched both in length 
and breadth sufficiently to smooth it, set it 
square, and bring it to its proper dimensions, 
without straining it too much; observing to 
brush it afresh, the way of the nap, while a 
little moist, on the tenters. AN hen quite 
dry the cloth is taken off the tenters, and 
•brushed again on the table, to finish the lay- 
ing of the nap ; after which it is folded, and 
laid cold under a press, to make it perfectly 
smooth and even, and give it a gloss. 
Lastly, the cloth being taken out of the 
•press, and the papers, &c. for glossing it re- 
moved, it is in a condition for sale or use. 
With regard to the manufacture of mixt 
cloths, or those wherein the wools are first 
<lyed and then mixt, spun and woven of the 
colours intended, the process, except what 
relates to the colour, is mostly the same with 
tiiat just represented. 
CLOUD, in physiology, a collection of 
vapours visibly suspended in the atmosphere ; 
being a congeries chiefly of watry particles, 
drawn up from the sea and land by the solar 
or subterraneous heat, or both, in vapour. 
See Meteorology. 
CLOVE-TREE. See Carophyllus. 
Clove, a term used in weights. Seven 
pounds of wool make a clove. 
In Essex eight pounds of cheese and butter 
go to the clove. 
CLOVEN-GRASS. See Trifolium . 
CLOUGH, or draught, among traders, 
an allowance of two pounds to every three 
hundredweight, for the turn of the scale, 
tiiat the commodity may hold out w hen sold 
by retail. 
CLUPEA, or herring, in ichthyology, a 
genus belonging to the order ot abdominales. 
The upper jaw is furnished with a serrated 
mystacne ; the branchiostege membrane has 
eight rays ; a scaly serrated line runs along the 
belly from the head to the tail : and the belly- 
lins have frequently nine rays. There are 
1 1 species, viz. 
1 . The elupea harengus, or common lier- 
ing, lias 110 spots, and the under jaw is longer 
than the upper one. A herring dies imme- 
diately after it is taken out of the water ; 
whence the proverb, As dead as a herring. 
Herrings are found from the highest north- 
ern latitudes yet know'll, as low' as the north- 
ern coasts ot France ; none are found more 
southerly. J hey are met with in vast shoals on 
the coast of America, as low as Carolina. In 
Chesapeak-bay is an annual inundation ot 
these fish, w hich cover the shore in such quan- 
tities as to become a nuisance, 'the great 
winter rendezvous of the herring is within 
the arctic circle: there they continue for 
many months, in order to recruit themselves 
after the fatigue of spaw ning ; the seas within 
that space sw arming with insect food in a tar 
greater degree than those ot our warmer la- 
titudes. An immense number of them begin 
to appear off the Shetland isles in April and 
May; but these are only the forerunners ot 
the grand shoal which comes in June ; and 
their appearance is marked by certain signs, 
by the numbers of birds which follow to prey 
on them ; but when ’the main body ap- 
proaches, its breadth and depth are such as to 
alter the appearance ot the very ocean. It is 
divided into distinct columns of live or six 
miles in length, and three or four in breadth, 
and they drive the water before them with a 
kind of rippling: sometimes they sink for the 
space of 10 or 15 minutes, and then rise 
again to the surface; and in fine weather re- 
flect a variety of splendid colours. 
The first check this army meets with in its 
march southward is from the Shetland isles, 
which divide it into two parts; one wing 
takes to the east, the other to the western 
shores of Great Britain, and till every bay 
and creek with their numbers ; others pass 
on tow ards Yarmouth, the great and antient 
mart of herrings : they then pass through the 
British Channel, and after that in a manner 
disappear. Those which take towards the 
west, after offering themselves to the Hebri- 
des, where the great stationary fishery is, 
proceed to the north of Ireland : here they 
meet with a second interruption, and are 
obliged to make a second division ; one party 
takes to the western side, and is scarcely 
perceived, being soon lost in the immensity 
of the Atlantic ; but the other, that passes into 
the Irish sea, rejoices and ieeds the inhabit! 
ants of most, of the coasts that border on its 
These brigades, as we may call them, which 
are thus separated from the greater columns] 
are often capricious in their motions, and da 
not shew an invariable attachment to their 
haunts. 
T hey are full of roe in the end of June 
and continue in perfection till the beginnini 
of winter, when they deposit their spawn 
T he young herrings begin to approach tht 
shores in July and August, and are then fron 
halt an inch to two inches long: those ii 
Yorkshire are called herring Jilt. Thongl 
we have no particular authority for it, ve, 
as very few young herrings are found* ir 
our seas during winter, it seems certair 
that they must return to their paternal 
haunts beneath the ice, to repair the vast del 
struction of their race during summer bj 
men, fowl, and fish. Some of the old her! 
rings continue on our coast the whole year I 
the Scarborough fishermen never put dovli: 
their net but they catch a few ; but the mimp 
tiers that remain are not worth comparison 
with those that return. The Dutch are ex- 
travagantly fond of pickled herrings, but th( 
I art oi curing them was invented in Flanders; 
i There is as much joy in Holland on receiving 
the first buss of herrings (for w hich a pra 
mium is given), as the Egyptians shew on tljfi 
overflowing ot the Nile. 
2. T he elupea sprattus, or sprat, has 13 
rays in the back fin. It is a native of the 
European seas, and has a resemblance to till 
herring, but is smaller. 'J hey come into the 
river Thames in November, and leave it in 
March. 
3. The elupea encrasiolus, or anchovy, has 
the upper jaw longer than the under one, and 
is about three inches long. They are taken 
in the Mediterranean, and brought here alii 
pickled. The principal fishery is at Geort 
gia, a small island west of Leghorn. 
4. Clupea alosa, the shad, has a forked 
snout, and black spots 011 the sides. Accord- 
ing to Belonius and ITassclquist, this is a fish 
of passage in the Nile. The latter says it is 
found in the Mediterranean near Smyrna, 
and on the coast of Egypt near Rosetta; and 
that in the months of December and January 
it ascends the Nile as high as Cairo, where 
the people stuff’ it with pot-marjoram; and 
w hen dressed in that manner, it will very 
nearly intoxicate the eater. In Great Bin 
tain the Severn affords this fish in higher 
perfection than any other river. It makes 
its first appearance therein May, but in very 
warm seasons in April; for its arrival sooner 
or later depends much on the temperature 
of the air. It continues in the river about 
two months, and then is succeeded by the 
variety called the twaite. The Severn shad 
is esteemed a very delicate fish about the 
time of its first appearance, especially in that 
part of the river that flows by Gloucester! 
where they are taken in nets, and usually sell 
clearer than salmon : some are sent to Lon- 
don, where the fishmongers distinguish them 
from those of the Thames by the French 
name alose. Whether they spawn in this 
river and the Wye is not determined ; for 
their fry has not yet been ascertained. Thq 
old lish come from tlie sea into the river in 
i ! 
