THE GERMAN CARP IN THE UNITED STATES. 563 



is that this statement is correct in every particular. I give it from what I saw myself, 

 and from information Mr. Donnelly gave me during the day while he was working 

 with the fish." 



Smiley gives another instance (p. 008). This is the statement of 

 Dr. George Wigg, Clay Center, Clay County, Kans. , and is as follows: 



I have a German carp in my office that has been frozen stiff on 16 different occa- 

 sions in one month, and yet each time resuscitation has been produced after the 

 lapse of six hours. 



Although known as cold-blooded animals, the internal temperature 

 of fishes is normally somewhat higher than that of the water in which 

 they are living. According to Knauthe (1896) the amount of this dif- 

 ference depends upon the condition of nourishment, and varies in the 

 different races of carp. In the winter, when no nourishment is taken 

 and the vital processes are ruosthy suspended, the temperature of the 

 body becomes the same as that of the surrounding water, and Knauthe 

 states that the crowding together at the bottom of such fish as the 

 carp, tench, and barbel does not help to keep their temperature up, 

 as is maintained by some authors. 



The hardiness of carp in enduring low temperatures for a long 

 time without serious result is sometimes utilized in shipping thorn, by 

 placing ice in the water to keep the temperature down. The normal 

 activities are then much reduced, the respiration is retarded, and the 

 fish can consequently stand a much longer sojourn in a small amount 

 of water than would be possible at ordinary temperatures. I am told 

 that the fish packed in ice even at points in Illinois and northern Ohio 

 are sometimes still alive when they reach New York, in spite of the 

 fact that they are sent by freight. Townsend (1902 o, p. 677) says 

 those in the top layers will live two or three days: those below die 

 sooner. In this case, of course, they are out of water entirely, though 

 the gills are prevented from drying and the iish are kept moist by the 

 gradual melting of the ice. 



Like many other hard} T fish, carp can be kept alive out of water for 



considerable periods at ordinary temperatures if they are kept moist, 



and they are often transported for short distances by packing them in 



wet moss. In Germany it is said to be a common practice at such 



times to place in the mouth of the fish a piece of bread or cake soaked 



in brandy. The statement is commonly quoted, especially in European 



works dealing with the subject, that carp are sometimes packed in moss 



with the head protruding and are kept in this condition for weeks or 



even months (!), being nourished in the meantime b} T placing food in 



the mouth. As an example of what is often stated, the following ma} r 



be quoted from Day (1880-1881, p. 160): 



Pennant observes upon the following experiment having been twice made, of 

 placing a carp in a net well wrapped up in we! moss, the mouth only remaining out, 

 and then hung up in a cellar or some cool place, the iish being frequently fed with 

 bread and milk, and often plunged into water. Thus treated it has been known to 

 live above a fortnight, and grow very fat as well as lose its muddy taste. 



