THE CARP. 133 



it is partly a fresh-water fish. It is well known as a 

 delicacy for the table on the south coast. They are 

 often taken with the rod, either by fly or worm ; they 

 are from 15 inches to 2 feet in length, and are steel- 

 gray in colour, with reddish-brown bands ; the belly is 

 silvery white. 



The second division of osseous fishes includes the 

 CyprinidcE) or Carps. These have usually the fin-rays 

 flexible. C. carpio, the common Carp, has the tail-fin 

 forked, and the mouth has two barbules on each side. 

 It is a broad and thick-shaped fish ; the colour is 



CARP. 



olive-brown, with a dull golden tinge. They have 

 large teeth in the gullet ; they feed on insects and 

 worms, but hibernate during most of the winter. 

 They are extremely prolific ; sometimes the roe con- 

 tains more than a million of eggs. They can bear a 

 great amount of cold, and live to a great age. Carp 

 was more esteemed in former times in England than 

 it is at the present day. It is now much liked for the 

 table in France. Carp requires skill in cooking ; 

 coming from the hands of a skilful chef de cuisine, 

 swimming in rich wine, flavoured with plenty of good 



