WHITING. 
75 
immediately into deep water beyond the reach of the fishermen, 
and only some very small ones remained. The fact that several 
sorts of fishes, although swimming at the depth of fifty fathoms, 
are speedily sensible of changes in the wind and weather, and 
even shew that they anticipate those changes by their motions 
and appetite, is well known to fishermen, and is proved in 
innumerable instances, even when such change is the opposite 
of what is here mentioned. 
But there are other causes which incite this fish to change 
its quarters, and it appears to be rather in pursuit of prey 
than from sociability of disposition that they sometimes collect 
together in great numbers, which they usually do in sandy 
bays, or at least on level ground at no great distance froiir 
land; and when the young of several sorts of fishes abound, 
as they do especially towards the end of summer and in autumn, 
'Whitings are busily eager in following them in all their 
movements. It is then also that they especially b come the 
piey of the fisherman, whose most successful time ’s early in 
the morning and in the evening. The common mussel, or a 
s ice o t e cuttle f Sepia, J are temptations which cannot be 
resisted, but a preference would be given to a living prey,' 
winch IS seized with indiscriminating voracity. From the 
lour tull sjrown Pilchards. 
The Whiting is in its best condition when the action begins 
ch enldiges the roe, and which takes place between 
ovembei and the early months of spring; but it suffers less 
than mo^st others of the Gadoid family from the exhaustion 
caused by this process of nature, and hence it is in a con- 
dition for the table at all times. Few sea fishes are in hi-^her 
esteem as food, and especially where the stomach requires what 
IS easy of di^stion; but it quickly suffers change, and there- 
01 e when dc ay occurs m the sale they are salted and dried, 
skilfully done, they are much valued. 
1 oug y says that in some parts of the continent an infusion 
of tumeric was employed to stain (yellow) these dried fish, in 
01 er to give them a richer appearance, and with the pretence 
also to make them more palatable. The smaller examples, 
when salted and dried, have received the name of buckorn. 
ihe abundance of Whitings has within a few years become 
