American Fisheries Society. 125 



or three pound bass runs liis dorsal fin against a fifteen or 

 twenty pound carp, Mr. Carp will move off, if he is not dead. 



General Bryant : I wish to make a friend of some of these 

 friends of the carp, and get them to tell me their methods of 

 catching, shipping and cooking him, and I would suggest that a 

 paper he prepared next year upon that subject. The greatest 

 trouble we have in some of our lakes in Wisconsin is that the 

 carp have got in there. 1 do not know of a fisherman in Wiscon- 

 sin that would catch one if he could, and I never heard of one 

 being eaten either by anybody in the circle of my acquaintance. 

 They were originally put into the miiddy ponds, but in the high 

 water they washed into the streams and have found their way 

 into our lakes and are there by millions. They occupy the shal- 

 low sedge and muddy bottomed portions of the lakes, and I have 

 often wished that somebody that kncM^ how would start a method 

 of catching them and shipping them, because I have heard so 

 much said aliout it, and T always l^elieve what the Illinois people 

 .say al)out the carp, and I do not question their veracity or their 

 judgment at all, but the people in our section of the country are 

 not educated up to the idea of appreciating the gospel according 

 to St. Bartlett (applause and laughter) and other disciples and 

 brethren of that faith. I am not questioning the truth of the 

 gospel, but I am lamenting that it is not spread in our section. 

 Within a radius of five miles of Madison there are billions of 

 carp. Every fisherman sees them, curses them, and refuses to 

 catch them. They seem to thrive there in the clear Wisconsin 

 lake waters. There are many springs in part of these lakes, 

 there are bars where the bass hatch and propagate and little 

 sedgy inlets, indentations, bays, and sloughs, or whatever you 

 may call them, where the sedge grows and vegetation springs up 

 through the water, and there the carp are to be found in vast 

 multitudes. Of course they can not be seined out from that 

 kind of water. Xow, what is the best way to catch them under 

 such conditions in large enough quantities to ship ? When you 

 get them, what is the best way of cooking them? You tell us 

 they are served in the restaurants in Xew York as a luxiiry, how 

 can they be made so ? If you can convince our brewers that to 

 boil them in beer is the true way to prepare them, we will cer- 



