I 
125 
engratjlts. 
the^eyesT mystIXe bS Td ‘strS^^ Twer'*^ comiderably beyond 
ANCHOVY. 
Encrasicolus, 
Clupea encrasicolus, 
Engraulis encrasicholus. 
Willoughby; Table p. 2, f. 2. p. 225. 
Linnjeus. Dosoyan;. pi. 50. 
Cuvier. Fleming; Br, Animals, p. 183. 
Yarrell; Br. Fishes, vol. 2, p 217 
Jbnyns; Manual, p. I. 39 . 
Ihe Anchovy has been best known in Britain as forming an 
esteemed relish when brought pickled and preserved from the 
Mediterranean, where a successful fishery has been carried on 
lor takmg them from remote times. This fishery is referred to 
y Ailian, who says that on one occasion so large a school w'as 
taken that fifty fishing-boats were loaded with the produce; and 
he adds that_ the Anchovy is prolific, very timid, and so fond 
of keeping m considerable bodies that it is not easy to cause 
them to separate, even by force. The same account is given 
y Oppian, with some tendency to poetical exaggeration; aiid it 
IS probable he is referring to even the same remLkable instance 
as that given by Julian, when he describes the taking of a 
large quantity with a ground-scan; but it is worthy of notice 
tha whilst the simple narrative of the first-named writer repre- 
rW h poet adopts the popular opinion of 
then haying their origin from the froth of the sea. 
The Anchovy is not numbered with the fishes of Madeira 
^ Ml. Lowe, hut Di. Pappe obtained it at the Cape of Good 
Hope; and on the north of our own country Mr. Peach has 
