C L U P E A. 
fprats the belly is thinner and (harper. Ray has copied 
Willoughby, and confounds the fprat and herring toge¬ 
ther of courfe. Klein makes the fprat and the anchovy 
but one fpecies. Laltly, Pontoppidan, Gronovius, and 
Muller, leem inclined to regard the fprat as a young her¬ 
ring ; and the drawing given by the latter is in faff a 
young (had, having thole black Ipots which are peculiar 
to that fpecies. 
3. Ciupea alofa, the fhad: the plated armour which 
guards the belly in this fifh is the diftinguifhing maik. 
There are eight rays to the membrane of the gills ; fifteen 
to the pectoral fin, nine to the ventral, twenty to the anal, 
eighteen to the tail, and nineteen to the dorfal. The 
head is finall, and tranfparent where the brain lies. The 
aperture of the mouth is large ; the under jaw does not 
protrude fo much as in the preceding fpecies ; the upper 
jaw has teeth only on one fide, which are finall; the iclt 
of the mouth is lmooth, except that there are 1'ome teeth 
on each fide arthe origin of the gills. The tongue is 
blackilh, fmooth, loofe, and ends in a blunt point. The 
eye is of a middle lize, having a black pupil angular be¬ 
low, and a filvery iris. The noftriis are double; but 
thole in the front are hardly vifible. The coverings of 
the gills are radiated, biuiffi in the middle, filvery at the 
edges. The back is of a greenifh yellow, fharpifh above 
the fin, round below. The fides are white, flattened to 
an edge towards the belly, and as rough as a law': this 
arifes from the hardnels of the icales, or rather from that 
llfield-work which forms a hard point where the parts are 
bent in ; they are 10 (harp as to draw blood from the hands. 
The lateral line, as in the preceding fpecies, is hardly 
vifible, but is nearer to the back than to the belly; above 
this linethere are fouror five black (pots, which however 
. appear only in the young fifh. The fcales are large, and 
-eafily rub off; the fins, on the contrary, are fmail, and 
of a grey colour edged with blue; that of the taii oniy 
is large, with two brown Jpots at the bottom; tiie ventral 
fin has an appendage. 
This fpecies is found in the North Sea; alfo in the Me¬ 
diterranean, and the Perfian Gulph ; and hence it eras' 
known to the Greeks,and Romans. It pafies from the fea 
into the rivers to fpawn, like the fafl’non and many otner 
fifh : it appe irs in the Rhone in March ; in the Volga, the 
Rhine, and the Elbe, in April and May; in the Nile it 
is not Pen till December and January. When it reaches 
thefe ltreams, it depofits its fpawn at the bottom in the 
molt rapid part of the current ; towards autumn they re¬ 
turn to the fea. They grow to the length of two or tiiree 
feet; and the breadth is about a third of the length ; blit 
are fo thin, that when full grown they fcldom weigh more 
than three or four pounds; yet at Avignon and there¬ 
abouts lome have been caught which weighed fix or 
fieven pounds; and in England they fometimes weigh eight 
pounds. 
The Severn produces the fhads in higher perfeflion 
than any other Britifh river. They appear there in April 
or May, according to the warmth of the fpring ; and af ter 
two months they difappear, and are fucceeded by other 
varieties of the lame fifh. About Gloucester, the fhad is 
elteemed a great delicacy ; it is there caught in nets, and 
fold at a price as high as that of faimon. It is from thence 
they' are lent to the London market, where they are dif- 
tinguifhed from the fluid of the Thames, by the French 
name alefe. It is not afeertained where the fhads fpawn : 
at the time of their mounting the river, they are in full 
roe; but none are caught on their return to the fea, after 
Ihedding their {pawn. The bieak, which are caught in 
the Severnin the months of July and Auguft, are errone- 
oufly luppoled to be the young of this fpecies. They 
were reckoned very mean food by the ancients; Aufo- 
nius chara&erifes it as the food of the poor. Thole of 
the Thames agree to his description, being a very infipid 
and coarfe fifh. Jovius gives a finfilar account of this 
animal as an article of food ; but afferts that it improves 
after afeenbing the Tiber, In the Severn there is a va¬ 
691 
riety caught near Gloucefter, called the ttuaife, which is 
equally difefteemed with the Tames Iliad. Thefe va¬ 
rieties are diftihgu idled by their fize, the twaite being 
nearly one half fmaller than the true fliad ; and has al¬ 
ways fewer black fpots behind the gills. Its fize, and the 
refemblance it bears to the herring, have gained it in 
fome countries the name of mutter-herring, or the mother 
of herrings ; in other places it is called the may-f.fb, be- 
caufe it appears in that month. They go up the Rhine 
as far as Bafil, where they are caught, efpecially about 
fpawning-time ; to draw them into the nets, they make 
a bait of parched peafe and myrrh ; thefe they put into 
a little bag, and hang it infide the net.- When they fifh 
with a line, an earth-worm is the bait. In the Volga, 
where they are very plentiful, if the fifhsrmen find any in 
their nets they throw them away, for the Ruffians have 
a fuperftitious notion that thofe who eat of them will 
grow mad ; and hence they have given this fifh the name 
of befehenaia riba , mad-fifh ; ami fcbclfniza riba, iron- 
fifh. ProfefTor Hermann, of Strafburg, fays that this fpecies, 
when caught in the Rhine, is commonly about two feet 
long. The abbe Molina fays this fifh is found at Chili; 
and Frefier adds, that they are lb plenty on the fhores of 
that country, that they may be taken by bafkets-fuil on 
the furface of the water. It is faid that the fhad is fear¬ 
ful of tempefts, and loves mufic ; and therefore the fifher- 
men fallen little wooden hoops hung with bells to their 
nets, the jingling of which invites the filh that way. 
Elian relates, that in Egypt the fhad is caught by the 
found of caftanets and (hells affifted by the voices of the 
fifhei men. Rondeletius affirms, that they come in (hoais 
towards the fnore at the noife made by the tortoiles with 
their fhells, efpecially in the night. Bloch, however, is 
of opinion, that this fifh, like all others, is feared away by 
a node. 
The fhad is not tenacious of life ; it dies foon after it 
is out of the water. When it fir it quits the fea, it is lean 
and ili-tafted ; but, the longer it remains in the rivers, 
the farter it grows. In Pruffia they dry and imoke them ; 
the Arabs dry them in the air, and eat them with dates. 
This riih lives on worms, infects, and fmaller fifh ; its ene¬ 
mies are the pike, perch, and other fifh of that rapacious 
kind, particularly the perch, which makes great deftiuc- 
tion among the young Iliads. The ftomach is fmail, con- 
lilting of a thin ikin ; there are eighty appendices which 
fupply the deficiency of the inteftinal canal, as it is 
very (hort. The ovary and feed-velfels are double ; tile- 
air-biadder is not divided. 
4. Ciupea encraficolus, the anchovy. The protrufiom 
or advancement of the upper jaw is the charafter of this 
fpecies. The membrane of the giils has twelve rays, the 
pectoral fin fifteen, the ventral ieven, the anal and tail 
eighteen, and the dorfal fourteen. The head is long, 
broad above, but ending in a point, where the noftriis are 
viiib.e. The aperture of the mouth is very large ; it is 
fmooth within ; the tongue is narrow, and ends in a point 
like the under jaw. The eye is round; pupil black, iris, 
filvery. The opening of the gilis is wide. The belly is 
grey ; the body long, and covered with a thin (kin, which, 
has tender fcales that ealily rub oft'. The fins are Abort 
and tranfparent : the tail forked. The anchovy is fel- 
dom more than three inches long; but thole of Brabant 
grow to five inches long and one wide. According to 
Barbot, they are found near Zaria as large as a herring. 
This fpecies is taken in the Mediterranean, and export¬ 
ed, pickled, to the different nations of Europe. Before 
falting, the head and vifeera are taken away; and in this, 
ftate they arc eaten raw, with vinegar and oil. They are 
luppofed to give wine an excellent reiilh ; but probably 
their chief merit confifts in -bracing the ftomach, after, 
being relaxed by exceflive drinking. Neara century ago, 
the anchovy was found at the mouth of the river Dee; and. 
fince that time has hardly ever been deemed an inhabi¬ 
tant of our leas. It is found in the Baltic, though but 
leldom; but is plenty in tire North Sea, the Atlantic., 
x and. 
