68 



THE AQUARIUM, OCTOBER, 1893. 



fish selected are those that weigh about 

 three or four pounds, as at that period of 

 their growth they exhibit the most del- 

 icate and delicious flavor. To j) reserve 

 this in the cooking, the coat of scales 

 is not removed and besides, when so 

 prepared, the shape is not altered much, 

 thus making a much more presentable 

 ai^pearance when served upon the table. 



A remarkable peculiarity of the carp 

 is that it will live for a great length of 

 time out of water, if kept moist with 

 damp grass or moss. 



It is said that the dairymen in Hol- 

 land take advantage of this fact and 

 suspend the fish in their dairies to 

 fatten them. The food given them is 

 bread soaked in milk, and under this 

 treatment they are said to fatten 

 quickly, while at the same time the 

 flesh acquires a most delicious flavor. 



The history of the carp is somewhat 

 obscure, and though, as already stated, 

 it was known to the ancients, no men- 

 tion is made of its nativity. It appears, 

 however, that the fish either originated 

 in the Danube, or was introduced from 

 Persia into Europe, and gradually be- 

 came distributed and acclimated all 

 over that continent. 



From Germany the carp was brought 

 to the United States for the first time 

 in 1872, by the late Mr. J. A. Poppe, 

 a native of Germany, but at that time 

 residing on his farm in Sonoma, Cal. 

 The specimens he left Europe with 

 were of various sizes and age, to the 

 number of 83. They were bred near 

 Reinfeld (Holstein). Upon arriving at 

 New York there remained alive but 8 

 out of the whole lot. On the way to 

 San Francisco they remained alive, but 

 after reaching there two more suc- 

 cumbed, and still another on the jour- 

 ney to the farm. There remained then 

 to Mr. Poppe, with which to stock his 



pond, but five three-inch carp. From 

 this small beginning all the others 

 sprang, and were the only carp in this 

 country until 1876, when Spencer F. 

 Baird, Esq., the United States Fish 

 Commissioner, perceiving the value of 

 the fish to the farmers of the country, 

 imported several other varieties. These 

 varieties were still further supplemented 

 by the importation of others by the 

 an tlior. 



Carp are now bred in the so-called 

 National Carp-ponds at Washington, 

 D. (J., and distributed free of charge to 

 anyone making application for some. 

 Several State Fish Commissions have 

 also engaged in this laudable enterprise 

 and furnish the people of their several 

 states with stock to breed from, also 

 free of charge. 



The carp is easily raised in this 

 country, for our climate is varied and 

 offers every opportunity for the culture. 

 The habits, too, of the fish are such 

 that it readily adapts itself to new local- 

 ities. It prefers sluggish water, in a 

 warm location, and thrives upon in- 

 sects, Crustacea and vegetable matter. 

 If kept in ponds, its omnivorous ap- 

 petite will be satisfied with anything 

 that a hog would eat. However, it is 

 not to be presumed that such a pro- 

 miscuous bill of fare would be condu- 

 cive to the production of a delicately 

 flavored fish, for dieting is a most im- 

 portant essential element in bringing 

 about a successful result. 



At the third year, the carp arrives 

 at maturity and begins to spawn in the 

 summer of that year, when the tem- 

 perature of the water rises to about 70° 

 F. At this time they become lively 

 and vivacious, losing all timidity and 

 precaution, so that they easily fall a 

 prey to numerous enemies. Two, tliree 

 or more male fish follow a female. 



