PERCA FLUVIAT1LI8. 27 



fishes, it is easily takou by the hook, especially when baited with minnow 

 or lob-worm ; but in Germany, where it is more valued as food than in 

 England, it is g-enerally captured with a net. In a Swedish lake two men 

 with rod and line may often take about midsummer from three hundred to 

 three hundred and sixty pounds weight of Perch in three or four hours. 



Sometimes a decoy is used in attracting Perch in shallow streams, a 

 number of live minnows being placed in a glass bottle, the mouth of which is 

 closed with perforated metal to allow of the water circulating. The angler 

 then drops his line in the shoal of Perch which gathers round the bottle. 



The Perch grows slowly. According to Kroyer, the young fish at the 

 commencement of the first winter is only one inch long ; in the third year it 

 is six inches long, and weighs three ounces ; in the sixth year it weighs a 

 pound and a half, and is sixteen inches long. It is believed to spawn for 

 the first time in its third year. 



A Perch of half a pound weight may contain 280,000 eggs. It spawns 

 in March, April, and May. The female disencumbers herself of the eggs by 

 rubbing her body against stones, so that they become enveloped in mucus; and 

 the eggs then hang to the stones in strings, which are frequently connected, 

 not unlike the meshes of a net, the mass often being five or six feet long. 

 The eggs are preyed upon by birds and various fishes, such as the Trout and 

 Eel, and by fishes of the same species; and are sometimes cast ashore in 

 storms. 



Specimens have been taken in the Rhine with the milt well developed 

 as late as September. 



The flesh of the Perch is white, firm, and well flavoured when taken 

 from clear water, but liable in rivers to acquire what may be described as 

 a muddy flavour. In the brackish water of the Norfolk Broads its flavour 

 improves with a diet of shrimps. If it is baked, all the rough scales are 

 carefully removed ; if it is boiled, the skin and scales are taken off together 

 after it is cooked. It is often served with orange-juice or vinegar. 



In Russia it is an important article of food, and goes to market fresh, 

 frozen, partly salted, or dried. Dried Perch is known as " soosh." 



From the skin an excellent isinglass is prepared similar to that of the 

 Sturgeon ; and in Scandinavia this substance is used as a glue. Lloyd states 

 that the skins are dried, and subsequently steeped in cold water. The scales 

 are then scraped off. The skins are next placed in a bullock's bladder, which is 

 tied securely to keej) out the water. The bladder is then placed in a cauldron, 

 and boiled till the skins are dissolved. The scales were formerly used in 

 Scandinavia for embroidery on ribbons, reticules, &c. In North Germany 

 artificial flowers are made from the scales. 



