BULLETIN OF THE UNITED STATES FISH COMMISSION. 401 



Vol. VI, Na. 26. Washington, D. C. Feb. 96, 1887. 



IIS.-IVOTES I'POIV FISH AI^iD THE FI!miERIES. 



[Extracted from the official correspondence and compiled by the editor.] 



Purifying water in glass vessels and aquariums. — To pu- 

 rify water in glass vessels and aquariums it is recommended to add to 

 every 100 grams of water 4 drops of a solution of 1 gram of salicylic 

 acid in 300 grams of water. It is said that thereby the water may be 

 kept fresh for three months without being renewed. [From the Norsk 

 Fiskeritidende, Bergen, ^STorway, October, 188C.J 



Carp in the Ohio River. — Mr. Hugo Mulertt, writing from Cincin- 

 nati, Ohio, on December 11, 18SG, says: "This morning I noticed for the 

 first time German carp in our public market. They were scale carp, 

 and were caught in the Ohio River, some specimens weighing as much 

 as 11^ pounds. They readily sold at nine cents a pound. The fisher- 

 men inform me that of late they have frequently taken German carp in 

 the Ohio." 



Carp in Illinois. — Fish Commissioner S. P. Bartletb recently sent 

 to his colleague, Mr. N. K. Fairbank, a carp weighing over 15 pounds, 

 which was taken with another of about the same size (each being a lit- 

 tle over 30 inches in length) in the Illinois River. Xo carp have been 

 placed in that stream by the commissioners, and these fish probably 

 escaped from a private pond when young and grew up in the river. 

 This one could not have been overfiveyears old, as none were distributed 

 prior to 1881. Mr. Fairbank had the fish baked at the Chicago Club, 

 and invited half a dozen epicures to the feast. Though not so firm or 

 flaky as the whitefish the flavor was good, and those who partook of it 

 pronounced it an excellent edible fish. There are about G,000 private 

 carp ponds in the State, and the fish are becoming very popular, farmers 

 raising thousands of them with little or no trouble. Both old and young 

 carp are frequently taken from the Mississippi River near Quincy, 111., 

 being the results of several accidental stockings of this river and its 

 tributaries. [From the Chicago Tribune, November 28, 188G.] 



Receipt for cooking carp. — Mr. N. T. Haverfield, writing from 

 Cadiz, Ohio, January 29, 1887, gives the following receipt for cooking 

 and serving carp, which has been used and much liked by him : 



Take a four or five pound fish, clean well, split open down the back, 

 leaving the head on; salt down in water for two or three hours; then 

 take out, wash clean, and put in earthen vessel or crock, with vinegar 

 enough (not too strong) to cover; and spice to suit taste, over night. 

 Bake the next day and then set it away to cool. Serve cold with other 

 meats cut out in slices. It is very nice for lunch. 

 Bull. U. S. F. C. 1880 2G 



