Immense numbers of sprats, larger in size than ours, are every year caught on the coast of Sardinia. These are salted, packed in barrels, and exported to various parts of the world under the name of _Sardines_. 245. _The ANCHOVY_ (Clupæa encrasicolus) _is a small fish of the herring tribe, known from all the others by its upper jaw being considerably longer than the under jaw._ _These fish seldom exceed the length of four or five inches._ _They are chiefly caught in the Mediterranean, and the principal fishery for them is on the shores of Gorgona, a small island west of Leghorn. They are also caught off the coast if France, and occasionally off our own shores._ There are few persons fond of good eating to whom the anchovy, either in the form of sauce or as an article of food, is unknown. With us, however, it is seldom eaten in a recent state, the greater proportion of the anchovies consumed in this country being brought in pickle from the Mediterranean. They are generally caught in nets during the night, being attracted together by fires lighted on the shore, or by torches fixed to the boats which are engaged in the fishery. As soon as they are caught the heads are cut off and the entrails taken out; after this they are salted, or pickled, and packed in barrels or earthen vessels for exportation. In the choice of anchovies such should be selected as are small, round-backed, fresh pickled, whitish on the outside and red within. The most effectual method of concentrating the excellences of these fish is to reduce the fleshy part to a soft pulp, and to boil this gently, for a few minutes, with a certain proportion of water and spices. The substance thus prepared is denominated _essence of anchovies_. 246. _The CARP_ (Cyprinus carpio, Fig. 70) _is a fresh-water fish known by having one dorsal fin, three bony rays to the gill membrane, the mouth with four fleshy beards, the second ray of the dorsal fin serrated behind, and the body covered with large scales._ _These fish sometimes grow to a very large size._ _They inhabit slow and stagnated waters in various parts of Europe and Persia, and were first introduced into England about the year 1514._