306 



BULLETIN OF THE UNITED STATES FISH COMMISSION. 



opinion of carp herewith presented, except perhaps that of Mr. Epes,is 

 based upon ignorance or forgetfulness of one of tbree facts: 



1. No fish should be eaten during or immediately after the spawning 



1 II.' The muddy taste of any fish can be largely removed by keeping 

 the fish alive in a tub of pure water, changing it daily for a week. 

 III. Bad cooking will spoil the best of food. 



Reports upou the edible qualities of carp have been received from 

 twenty-three States and Territories, as follows: 



Table Voicing the number of each kind of reports received from the various States and 



'territories. 



State. 



Alabama 



Colorado 



Connecticut — 

 Georgia. 



Illinois • 



Indiana 



Kansas 



Kentucky 



Maryland 



Mississippi 



Missouri 



Xew Jersey 



New Voi k 

 North Carolina 



Ohio 



Pennsylvania .. 

 Rhode Island . . 

 south ( Carolina. 



Tennessee 



Texas - 

 Utah 



■a 

 o 



o 





P< 

 JO 



OS 

 A 

 P, 



S 



'A 



C H 



u o 



c 3 



2 o 



-__ 



OS 



Hg 



H 



c 

 o 



Si 



t 111 



Virginia 



A\Yst Virginia . 

 Canada, etc — 



11 

 3 



6 



21 

 5 



1 



1 

 6 

 4 

 2 

 1 

 1 

 5 

 12 



16 

 3 

 2 



14 



4 



Total 40 



90 



39 



19 



10 



6 

 1 



2 



22 



3 



2 



2 

 13 



56 



9 



5 



4 



6 



12 



16 



9 



1 



4 



16 



10 



1 



28 



6 



•> 



31 



90 



For convenience of reference the testimonies are classified as follows: 



Numbers. 



I. Moderate praise, from fair to very good, 1-40 



II. Unqualified praise and very emphatic expressions of ap- 

 proval, 41-130 



III. Comparisons with other fish, very generally complimentary, 



137-175 3d 



IV. Criticisms as to softness or muddy taste, 170-194 19 



V. Indifferent and uncomplimentary reports aside from muddy 



taste and softness, 195-204 ] ^ 



VI. A few opinions in regard to bones, 205-211 



VII. Favorable reports, containing hints upon various ways of cook- 

 ing carp, 212-242 



°4-2 

 Total - 4 " 



31 



