. Bulletin of the Department of Agriculture. Agriculture; Agriculture. Fig. 1.—The herring. The lower jaw of the herring (figure Is; projects a little beyond the tip of the snout when the mouth is closed; the gill covers are smooth; the fish is more or less compressed from side to side; and the belly rather sharp-edged. If the fish were cut in two, crosswise, the cross section would be somewhat egg-shaped. The fin on the back is situated nearer the base of the tail than the tip of the snout. The scales are comparatively small and have rounded edges. When the scales are removed no series o
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. Fig. 1.—The herring. The lower jaw of the herring (figure Is; projects a little beyond the tip of the snout when the mouth is closed; the gill covers are smooth; the fish is more or less compressed from side to side; and the belly rather sharp-edged. If the fish were cut in two, crosswise, the cross section would be somewhat egg-shaped. The fin on the back is situated nearer the base of the tail than the tip of the snout. The scales are comparatively small and have rounded edges. When the scales are removed no series of dusky spots is Fig. 2.—The pilchard. The lower jaw of the pilchard (figure 2) projects but slightly, if at all, beyond the tip of the snout when the mouth is closed. Sharply-defined, fine ridges run down- ward and backward across the gill cover. The fish is more cylindrical than the herring, and a cross section would present a circular rather than an oval outline. The fin on the back is situated nearer the tip of the snout than the base of the tail. The scales are comparatively large, twice as large as those of the herring, and show a more or less angular outline of the edge. When the scales are removed a series of several dusky spots along the side of the front part of the body is usually plainly discernible. To open a can of sardines of unknown origin and attempt to determine whether the fish is a herring or a pilchard presents a greater difficulty. Since the heads of both kinds are removed in the canning process, the jaw and gill cover characteristics can not be observed. The scales of both fish are easily detached and may not be present in the can. Trie absence of the head prevents ascertaining the position of the back fin in relation to the tip of the Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemb
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