560 REPORT OF COMMISSIONER OF FISH AND FISHERIES. 



Having a thickness of about two lines, and a length of one-half to one 

 centimeter, their color being a bright red with a black head, the easily 

 frightened shoal swim with lightning-like rapidity from one place to the 

 other. Among the many hundreds which we have raised, there was 

 not a single one which had even a black spot or any change of color, 

 thus proving that the red "orfe" is no variety of the black "orfe," 

 which, with us, spawn more than a month later. It is certain that a fish 

 which immediately on leaving the egg answers its purpose as an orna- 

 mental fish so completely, is preferable to the gold-fish, which does not, 

 till the second year, assume a brilliant color. 



In the year 1558, Gessner wrote, in his " Natural History," p. 1268, 

 that the "orfe" enjoyed a high reputation as an article of food, 

 especially when fried, particularly in the months of April and May (a 

 season when with us trout can scarcely be recommended). Permission 

 to sell the "orfe" was only given when it had reached a certain size, 

 as tbey were considered an excellent food for the sick, and conse- 

 quently it was desirable not to let the species die out. This fish was 

 also considered a wholesome and strengthening food for women in con- 

 finement. 



Dr. BlocJi, in " Our Fishes," Parts 1, II, III, published in 1782, pp. 

 138 and 139, acknowledges the excellence of the "orfe" as an article of 

 food, even giving the best mode of preparing them in the most palatable 

 manner, which this naturalist certainly would not have done if he had 

 not considered it his duty to awaken a more general interest in behalf 

 of this fish. 



JocMsch, in his "Manual of Fisheries," 1802, p. 39, says: "The flesh 

 of the orfe has an excellent flavor, is very digestible," &c. 



Bose, in his " Dictionary of Fisheries," 1811, p. 103, likewise says that 

 the " orfe " has a most delicious flavor. 



La Cepede, in his " Histoire naturelle des poissons," 1796, states that 

 the "orfe" excels other fish, through its fine flavor. 



Oken, the famous naturalist, says in his great "Natural History," 

 vol. vi, p. 303, that the "orfe" is distinguished by its beautiful color, 

 and the wholesomeuess and excellent flavor of its flesh. 



I therefore think that I am not too bold if, relying on the words of 

 these authorities, I recommend the raising of the "orfe" as a whole- 

 some, palatable article of food, for I am convinced that people in 1558, 

 1782, 1796, 1802, 1811, and 1836 knew just as well as we whether a fish 

 had a good flavor or not ; and it is evident that such authorities would 

 only recommend as good what was generally acknowledged to be so. 



Besides the excellence of the Cyprinus or/us as an ornamental fish 

 and as an article of food, it possesses a still greater importance for the 

 ichthyologist, because it is very hardy and can be more easily trans- 

 ported to far distances than most other fish. 



Our reports regarding the result of sending the Cyprinus or/us to 

 Cologne, Berlin, Lubbiuchen, Dresden, Hanover, Cassel, Freiburg, 



