THE GERMAN CARP IX THE UIS^ITED STATES. 5G3 



L-j that this statement is correct iu every particular. I give it from what I saw mj^self, 

 and from information Mr. Donnelly gave me during the day -while h.e was working 

 with the fish." 



Smiley gives anotiier instance (p. 698). This is the statement of 

 Dr. George Wigg, Cla}- Center, Claj^ County, Kans., and is as follows: 



I liave a German carp iu my ofQce that has been frozen ptiff on 16 different occa- 

 sions in one montli, 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 somevrhat higher than that of the water in which 

 the}' are living. According to Knauthe (1S9G) the amount of this dif- 

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

 diffefent races of cai-p. In the winter, when no nourishment is taken 

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

 bod}' becomes the same as that of the surrounding water, and Knauthe 

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

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

 as is maintained b}' some authors. 



The hardiness of carp in enduring low temperatures for a long 

 time without serious result is sometimes utilized in shipping them, 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 iu Illinois and northern Ohio 

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

 fact that they are sent by freight. Townsend (1902 5, 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 

 tl]|e gills are prevented from drying and the fish are kept moist b}' the 

 gradual melting of the ice. 



Like many other hardy 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 by placing food in 

 the mouth. As an example of what is often stated, the following may 

 be quoted from Day (1880-1884, p. 160): 



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

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

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

 bread and milk, and often plunged into Avater. Thus treated it has been knovru to 

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



