Paula.
The house sparrow population in the countryside declined by more than half in the last quarter of the 20th century, from about 27 or 28 million to the current 13 million.
The decline of the tree sparrow is even more dramatic, its numbers have fallen by 95% from 2 million to the current 100,000 or so.
The decline in urban and suburban gardens is even greater than in rural gardens.
Some large London sparrow roosts, known as 'chapels', were noted as early as 1865. At the end of 1949 there was one London roost of 19,000 birds.
It seems the lack of winter food, most likely brought about by changes in farming, has caused the decline of the house sparrow in some areas. Grain stores are now firmly closed to sparrows.
Cats kill about a quarter of the house sparrow population each year. To maintain a stable population, only 15% of fledgling house sparrows need to survive to replace those adults that die.
Late broods of house sparrows in suburban areas are starving; in June and July last year, all the chicks died in almost half the nests. This doesn't happen in rural areas. There may be too little food for chicks in later broods. It does seem that lack of food could be an underlying cause of the decline.
However, birds such as blue and great tits are increasing in numbers in urban areas and they feed on similar insects, and are not affected in the same way as the sparrows.
In Kensington Gardens there were 2,600 sparrows in 1925; in 1948 there were 885, then 544 in 1975, and eventually just 8 in 2000.
JTS in your homeland I believe you call them A deryn y.
In England they are called spadge, spadger, spug, spuggy.
On Orkney, spyug.
In the Shetlands, spuggie, sparky, sporra, sporrow.
In Middle English they were sprewe.
In Old English sparwa/spearwa.
This mine of information is presented to you by Byron who is a member of The Royal Society for the Protection of Birds, and is quoting from the Summer 2003 RSPB Magazine.
I'm not just a member of Amnesty International. I like my birds as well.

For those who like their food (TONY) Sparrow pudding was a largely country dish, but one Elizabethan recipe for sparrows served in ale with herbs on a piece of bread, and a dish including either larks or sparrows served in mutton broth (JO and BYRON) and flavoured with whole mace and pepper in claret with marigold leaves, burberries, rosewater, verjuice, sugar and marrow, indicate that sparrows were by no means ignored at the highest tables. Or behind the bandstand next to the thickets with mint sauce.
