326 BULLETIN OF THE UNITED STATES FISH COMMISSION. 



We fry them and boil them same as rock fish. — John S. Dallam, Bel 

 Air, Md. 



225. Bkoil.1 d : first bate — Yes; broiled, with butter and pepper, 

 they are first rate. — Samuel T. Earle. Centreville, Md. 



226. Bkoiled WITH LKMoN SAUCE : DELICIOUS. — Yes; broiled, with 

 lemon sauce, and baked, they are delicious. — P. H. Coleman, Union 

 Springs, Ala. 



2,21. Baked or fried.— Last fall we ate two mirror carp, and the 

 7th of August, 1883, two weighing 1 pounds and one ounce. One was 

 Stuffed and roasted, the other fried. A. Stout. Dr. Terry, S. Sharp, 

 John Bid ger, and others join me in saying they are the best they ever 

 lasted. About twenty persons tried them on my fifty-sixth birthday. 

 — Dr. Setii G. Bigelow, Silcer Lale, Ind. 



228. Skin, and fry or lake them.— We first skin them, then thor- 

 oughly scald them and either fry or bake them. — O. A. Gilman, Paris, 

 Ky. 



229. Eats them various ways. — 1 have eaten them abroad in 

 various styles of cooking, but have eaten none of mine. — Daniel C. 

 Bikdsall, Wcstpon, Conn. 



230. All ways: very edible; scale-carp best. — I have eaten 

 quite a number fried, baked, stewed, and boiled. When properly pre- 

 pared they are very edible. — Samuel M. Subees, Macon, Ga. 



231. All ways: equal to shad. — Baked, boiled, stuffed, fried, 

 served on rice, eggs, toast, &c., they are equal to shad. — xiBEL A. 

 Wright, Griffin, Ga. 



l'.sl*. All ways, but large ones are best boiled. — Yes; boiled 

 baked, boiled, and fried. They are best boiled when large. — Benjamin 

 D. Palmer, Handy Springs, Ml. 



233. Prefers them boiled. — Have been eating them all summer, 

 broiled, fried, and boiled. Boiled is thought the best with us and by 

 others that have eaten them. — Capt. E. Herman, jr., Towson, Md. 



234. Boiled like rock: good. — Yes; fried and boiled. Thelarger 

 carp boiled and served as rock are served is palatable and good. — Rob- 

 ert E. Withers, Wytheville, Va. 



235. A German method.— It was with no common pleasure that 

 we, were called on to witness the preparations for an original and savory 

 meal, which the forester of Max von dem Borne [of Berneuchen, Ger- 

 many] cooked with consummate skill, closely following the method em- 

 ployed by the North American trappers and sportsmen during their 

 camp life in the vast forests of the Western Hemisphere. Four plump 

 car]) were cleaned, washed, well strewed with salt and pepper both on the 

 inside and the outside, and thereupon wrapped — each one separately — 

 in a white sheet of paper well buttered. Bound this a sheet of news- 

 paper was wrapped, the package was for a few moments dipped in cold 

 water, and finally placed on a bed of hot coals of an open fire. Above 

 tiie four carp came a layer of raw potatoes, which were thus baked in 



