458 BULLETIN OF THE EXITED STATES FISH COMMISSION. 



is fresb and bloody if possible; set the same with the curreut in run- 

 ning water; if blood can be procured, pour a pint or so on the bait; it 

 will taint the stream for a long distance. I have watched crawfish in 

 great numbers follow up the track or scent thus made from 30 rods be- 

 low the traj), and have known G and 8 quarts taken at a single lift. 

 Should one desire a more substantial and comely rig, it can be made 

 by driving a smooth, stout stick lengthwise through the center of the 

 bundle, slide the tied ends down on the stick until the whole bulges to 

 a diameter of 120 inches or more in the center, iasten the tied ends of 

 the twigs to the center stick, put three hoops of proper size over the 

 whole and fasten with fine copper wire. In order to make hiding places 

 for the crawfish and so retain them in the trap, numbers of the twigs 

 should also traverse it in various directions. [Dr. E. Sterling, Cleve- 

 land, Ohio.] 



(2) Take an ordinary minnow-net, tie some fresh beef in the bottom, 

 and drop it into the water where there are crawfish. You will soon have 

 more than you have any use for. They will fasten greedily to the meat, 

 and will not let go until taken off. [G. n. Morgan.] 



(3) Great quantities of these Crustacea are captured in lower Louisi- 

 ana for the Kew Orleans market, where they are highly esteemed for 

 making " gumbo," a dish prepared by the Creole cooks. The method of 

 capture is simple. A piece of cord two feet long is tied at one end to 

 the middle of a light stick about a foot long. To the other end of the 

 cord is securely tied a small bit of meat, usually fat bacon. An iudefi- 

 nite number of these machines, perhaps two dozen, may be used by one 

 person. lie tosses them out into the muddy ponds or "borrow pits,'- 

 near the levees. He then wades gently through the poud with a ])ail 

 or basket in one hand, and, visiting each line in turn, slowly raises it 

 out of the water and drops the catch into the receptacle provided. 



Price of cakp in German markets in 1884. — In no other place 

 in Germany, and in the same time, is so much sea-fish eaten as in 

 Hamburg. No place eats more carp than Hamburg, and carp bring 

 there three-fourths more than the common sea-fishes. The price is al- 

 ways a middling one between salmon and such common sea-fishes as 

 plaice, cod, &c. ; while they sell a great deal higher than herring and 

 shad. Bohemia and Galicia send great quantities of carp to the Ger- 

 man markets. 



In Berlin good carp cost 1 shilling (English) a ])ound, salmon Ih 

 shillings, mountain trout 2 and 2| shillings, perch 7 and 8 pence, pike 

 {Eiiox lucius) 8 aud 9 pence, glass-eyed pike [Lucioperca mndra?) 1 

 shilling. This is nearly the compensation price at the great shops 

 in Berlin, of course varying with offer and demand. For instance, 

 very often at the open market one may buy now in Berlin capital sal- 

 mon for 1 shilling or \\ shillings a pound. 



Do TADPOLES EAT CARP EGGS ? — Prof. J. W. A. Wright, iu a letter 

 from Greeusborough, Ala., June IC, ISSO. stated that he had been ir.- 



