376 
The Animal-Lore of Shakspeares Time . 
now this fish is not considered to be in season until after 
the 9th of November. 
Sir Thomas Browne tells us that among the Norfolk 
fishes— 
“ the herrings departed, sprats, or sardse, not long after succeed in 
great plenty, which are taken with smaller nets, and smoked and dried 
like herrings, become a sapid hit, and vendible abroad. 5 ’ (Yol. iv. 
p. 332.) 
Jasper Mayne observes that— 
Sardine. 
“ Since amulets and bracelets. 
And love-locks were in use, the price of sprats, 
Jerusalem artichokes, and Holland cheese. 
Is very much increased.” 
(The City Match , ii. 1.) 
Andrew Boorde, in his Introduction of Knoivledge, 
written in 1542, tells his readers that in Spain 
“ you shall get kyd, and mesell bakyn, and 
salt Sardyns, which is a lytle fysshe as bydg as a 
pylcherd” (p. 198, ed. Early English Text Society, 1870). 
These were in all probability the true sardines, still taken 
in large quantities in the Mediterranean, but in most 
cases any small fish that could be caught were pickled 
and packed in similar fashion. 
The Anchovy, another fish chiefly found in the 
Mediterranean, has been occasionally taken 
on the British coast, and its range extends 
even as far north as the coast of Norway. Anthonie 
Parkhurst, writing to Bichard Hakluyt, in 1578, concern¬ 
ing the commodities of Newfoundland, mentions a fish 
“ like a smelt, which commeth on shore,” which a marginal 
note explains to be the fish “ called by the Spaniards 
anchovas, and by the Portugals capalinas.” The descrip¬ 
tion of the fish is too slight to warrant this explanation 
(Hakluyt, vol. iii. p. 171). 
In the paper of accounts purloined from Falstaff’s 
Anchovy. 
