BULLETIN OF THE UNITED STATES FISH COMMISSION. 313 



it could not be returned to the pond. It was fried and pronounced by 

 the family very flue. — Jas. G. Field, Gordonsville, Va. 



69. Very fine. — I ate two of them and found tbem a fish of very fine 

 quality, much better than I anticipated. — F. S. Evebist, Port Deposit, 

 Md, 



70. Very fine. — I have eaten a few. They were fried as we usually 

 fry other fish. I fouud them very fine pan fish. — John McFadden, 

 Sudlersville, Md. 



71. Very fine. — The few eaten were fried, and were very fine food — 

 remarkably good. — Christopher & Eoberts, Fairburn, Ga. 



72. Very fine. — What fish I have taken from my pond to eat I 

 have had baked and have found them very fine eating. — I. 0. Plant, 

 Macon, Ga. 



73. Very fine indeed.— We ate only two. These were fried, and 

 we considered them very fine indeed, and only wished we could have 

 more. — n. L. Spencer, Social Circle, Ga. 



74. Number one. — Yes, they were fried, and were thought by dif- 

 ferent persons to be No. 1. — Thomas E. Tulloss, Rock Hill, Tenn. 



75. First rate.— I have, fried j first rate.— Lewis Barlow, Sykes- 

 ville, Md. 



76. First rate.— I have tasted three of the oldest. They were fried, 

 and the quality was first rate. — J. M. Brooks, Waterford, Miss. 



77. First class. — My neighbors and myself ate one, after frying it 

 as we would any other fish, and all unite with me in pronouncing it a 

 first-class table fish. — George M. Emack, Versailles, Ky. 



78. First class.— Yes, fried. They are first class in every way. — 

 J. A. Long, Yanceyville, V. G. 



79. First class.— Had one cooked. It was first class. — W. G. De- 

 lashmutt, Martinsville, III. 



80. First class j white and fine. — I caught two last year that 

 weighed 5f lbs. We baked them, and regard them first class either 

 baked or fried. The flesh is of a white texture, and fine. — A. Shinkle, 

 Covington, Ky. 



81 . Extra. — We have caught and eaten some fried, and claim them 

 to be extra in quality. — S O. Hawkins, Bucks, Ohio. 



82. Good enough ; excellent. — Yes, a great many, both fried and 

 baked. By our best judges carp is considered excellent. They are 

 good enough. On account of their rapid growth and size they are 

 better for baking. — Greene B. Mobley, Eutaw, Ala. 



83. Excellent. — Yes, fried. They were pronounced excellent by 

 every one who tasted them. — Abram E. Null, Union Bridge, Md. 



84. Excellent. — Yes, one that was caught. It was fried, and con- 

 sidered excellent eating. — R. K. Dabney, Powhatan C. H., Va. 



85. Excellent. — We have eaten one in April. It was pronounced 

 by all a fish of excellent quality. — I. C. Donaldson, Gilbertsville, 

 N. Y. 



