BULLETIN OF THE UNITED STATES FISH COMMISSION. o25 



them brown. We think they are first rate; good as we want. — A. J. 

 and W. B. Baird, Nashville, Tenn. 



213. Salted to remove muddy taste ; then fried. — They tasted 

 of mud unless they were first soaked in salt water over night. Then 

 fried they were very good. — Capt. John T. Fletchall, Poolesville, 

 Md. 



214. Salted and fried brown : excellent. — We took one out of 

 pond No. 2, in May, 1883, weighing three pounds. When scaled, salted 

 five hours, floured, and fried brown, it was of excellent flavor. — J. W. 

 Long-, Mount Morris, Pa. 



215. Fried brown: very superior. — I have eaten one. I pro- 

 nounce it splendid. It is a very superior fish when well cooked and 

 fried brown, as a fish ought to be. — Edward Thompson, Saint John- 

 land, N. Y. 



210. Best when fried brown.— Some 25 or 30 persons in this 

 vicinity have eaten them and generally pronounced them good enough. 

 I ate two that were boiled and did not like them so well as fried and 

 well browned. They are drier and suit my taste better. — W. E. Lo- 

 gan, Andrews, Ohio. 



217. Split and fried: excellent.- We have tasted of the large 

 size, and of the largest size of young ones. We had them fried. The 

 large size were split before frying, and pronounced by my family and 

 friends that helped to eat them excellent. — Benjamin G. Cissel, High- 

 land, Md. 



218. Split and fried: never ate better. — I have. The 1 to 2 

 pounds carp were split open and fried, and the opinion of every one is 

 that they never ate better fish. Mine are of the scaly variety. — P. G. 

 Powell, Versailles, Ky. 



219. Fried in butter: nice. — We have eaten one; cleaned it in the 

 evening, salted it, and fried it in butter; thought it good and nice. — 

 Wm. Sadler, New Salem, W. Va. 



220. Fried in butter and lard. — Of the very finest. One, which 

 was rolled in wheat flour and fried in butter and lard. Their eatable 

 qualities were of the very finest. — Benjamin L. Garber, Marietta, Pa. 



221. Fried in lard : exceedingly good. — Last October we ate 

 two of the smaller ones. They were fried in lard, as fresh fish are often 

 cooked, and all who tasted them pronounced them exceedingly good. — 

 Bavid Scott, Elldon, Md. 



222. Fried in lard and oil. — Yes, sir ; fried in lard and cotton- 

 seed oil ; we prefer the oil. We think they are a very fine fish and very 

 sweet. — E. B. Plunket, Atlanta, Ga. 



223 Sliced akd fried with eggs and crumbs. — The only one 

 eaten was cut into steaks, dipped into agg and bread crumbs, and fried. 

 The quality was good. — John Pickering, Fontana, Kans. 



224. Fried and boiled : good. — We have eaten and presented to 

 our neighbors about 100, and all regard their edible quality good. 



