BULLETIN OF THE UNITED STATES FISH COMMISSION. 277 



85 ANOTHER RECEIPT FOR COOKBXO CARP. 



By JULIUS OROSS. 



In my family, carp have beer eaten at all seasons of the year, but 

 they are preferred during spring and fall. The spawning fish, either 

 immediately before, during, or just after spawning time, are not fit to 

 €at. We have cooked carp with and without the scales; but like them 

 better with the scales, as a kind of jely is then formed on the fish. 



They have been cooked in several different ways, but the following 

 is the one that we prefer: 



Baked carp. — Bake in an oven with butter sauce ; use spice, such 

 as lemon and laurel leaf, according to taste. After the carp are fin- 

 ished and on the dish, a sauce of cream and eggs should be poured 

 over them. 



Columbia, III., October 18, 1886. 



«6.-RECORD OF HA DROORAPUIC SOUiVDIIVCiS APVD DREDOIIVO 

 STATIO."VS OCCUPIEO BV TBE STEADIER ALBATROSS ITS 18S6. 



By L<ieiit.<-Coiiiiuander Z. L.. TAXI^ER, U. S. N., Commanding:. 



In the following tables the abbreviations for the characters of the 

 bottom and the instrument used are from the following code: 



For the record of hydrographic soundings preceding those herewith 

 reported, reference should be made as follows: Nos, 46-557, pages 111- 

 112, Fish Commission Report for 1884; Nos. 591-868, i)ages 74-77, Fish 

 ^Commission Report for 1885. 



