CYPRIXUS THE CARP 107 



Carp spawn in the northern United States in May and June., 

 The eggs are small and exceedingly numerous, 400,000 to 500,000 

 being a common number in a 4- or 5 -lb female. They spawn most 

 frequently during the early hours of the morning. One large fe- 

 male is ordinarily accompanied by four or five males. Five or six 

 hundred eggs are emitted at a time, the oviposition being accom- 

 panied by much splashing on the part of both sexes. The eggs are 

 scattered about, according to Cole, adhering to roots and stems 

 and other objects. In moderately warm weather the young hatch, 

 in this latitude, in about twelve days. The young carp reach a 

 length of 4 to 6 inches by the end of the first summer, and attain a 

 weight of about 1 lb in twelve months. By the end of the second 

 summer a weight of about 3 lb may be reached, this depending upon 

 their nourishment. They first spawn in the spring of their third 

 year. Carp in our waters do not ordinarily reach more than 5 to 

 10 lb weight, although occasional specimens have been taken weigh- 

 ing as much as 30 lb. In Europe double the latter w^eight is said to 

 have been reached in one or two instances. 



The carp lends itself more readily perhaps than any other fish 

 to the requirements of artificial culture. The rearing of carp is 

 a very ancient practice, a treatise on the subject by a Chinese 

 dating from the third century. In this country it has practically 

 been discontinued since the species has multiplied on such a vast 

 scale in our natural waters. However, the adaptability of the carp 

 to confinement is still taken advantage of in certain localities, 

 especially in the Great Lake region, in the use of retention ponds, in 

 which large numbers of the summer catch are held over to get the 

 advantage of the winter market. 



Carp bite readily on such baits as worms, liver, paste, and bread 

 crumbs, and in fact will take nearly any except live bait, and they 

 are not lacking in game qualities when hooked. They have long 

 been \'alued by English anglers, but are not much thought of by the 

 American sportsman of the newer school. 



The carp does not hold a ver}^ high place as an edible fish. As 

 a cheap flesh food it compares favorably in price with any of the 

 products of either fresh or salt water. Various efforts have been 

 made to devise means of preparing carp in a way both simple and 

 acceptable to palates accustomed to better fish. The Germans, 

 in order to get rid of the muddy flavor, have in some instances 

 adopted the plan of placing the carp in fresh running water for a 

 short time before cooking. Such a measure is not generally practi- 



