BULLETIN OF THE UNITED STATES FISH COMMISSION. 321 





Vol. IDI, No. fit. Washington, B. €. Oct. 18, 1883. 



180. Too soft. — I do not think them a good pan fish, being too soft. 

 They are good boiled. — Robert E. Withers, Wytheville, Ya. 



181. Soft and of a muddy taste in july. — Cooked in lard. I 

 did not like them. I found them to be soft and strong in flavor. I 

 think it was July 8th that I tasted them. — Wm. Salway, Superin- 

 tendent of Spring Grove Cemetery, Station A, Cincinnati, Ohio. 



182. Soft and of a muddy taste. — I have eaten them fried several 

 times. I do not like them very much. They are soft and taste a little 

 muddy. — Samuel Eoop, Westminster, Md. 



183. Muddy taste. — I tried to eat a 3-pound scale carp, but found 

 it strong, with a disagreeable muddy flavor. We fried and served it 

 with spiced sauce. Some of mine are the leather variety, and perhaps 

 they may prove better. — Thomas Clapham, Eoslyn, N. Y. 



184. A little muddy taste. — I have eaten some fried in lard that 

 was fat, very good except a little musty taste. — Andrew Mann, Forest 

 Hill, W. Ya. 



185. Muddy taste due to pond. — The Albright mill pond was 

 drawn off yesterday and Mr. J. E. McKnight gave us a small carp which 

 we had cooked. The flesh was white and rather soft. The fish does 

 not have many bones; but this one was not of fine flavor, having a 

 muddy taste. This, however, may be owing to the character of the pond 

 which is a very old one filled with red mud, and very offensive. — The 

 Daily Bugle, Jas. W. Albright, Editor, Greensboro\ N. C, May 2, 1883. 



18(j. Cause of muddy taste. — I have eaten them both fried and 

 broiled. I think the scale carp superior to the leather, but the quality 

 of the carp depends upon their food. If left to care for themselves they 

 will taste of the mud. — L. Triplett, jr., Mount JacJcson, Ya. 



187. How to avoid muddy taste. — We ate a few last spring, fried. 

 They tasted of mud unless they were first soaked in salt water. After 

 being soaked over night they were very good. The meat is firm. What 

 I used were scale carp. — Capt. Jno. T. Fletchall, Poolesville, Md. 



188. Some not good, and some very good. — I ate 3 carp which 

 weighed two pounds each. They were fried and I did not think much 

 of them. The flesh was not very solid and had a sweet taste. Those 

 eaten were in April before they had spawned, and while I and some of 

 my family did not like them oue of my neighbors, to whom I sent one, 

 thought it very nice. These fish were some of the original lot received 

 from you. I have this last week eaten some of the two-year olds weigh- 

 ing \ pound each and all liked them very much. — E. L. Tschiffely, 

 Hunting Hill, Md, 



189. Soft in june. — We baked a three-pound one taken from a very 

 small and warm pond. We found it of good flavor, and sweet, but 

 Bull. U. S. F. C. 83 21 



