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are stripped directly, male and female together. The 

 eggs catch on the twigs and remain there while the 

 basket is deposited in some stream with a gentle current. 

 Or the eggs may be caught on glass and, after being fer- 

 tilized with the milt, left where the water can flow over 

 them, care must be taken to shake and move the glass 

 so that it is not covered with more than a single layer of 

 eggs. The king carp is strongly recommended for in- 

 troduction from Europe, where it attains great size and 

 enjoys a high reputation for flavor and succulence. It is 

 distinguished trom other and inferior varieties by having 

 only a few scales. There is also an American carp which 

 attains a weight of eight or ten pounds and is occasional- 

 ly seen in market. 



STURGEON. As an article of food the flesh of this fish 

 is not to be despised. In England, being a royal dish, it 

 is held in high estimation, and every sturgeon captured 

 in the British Isles is the property of Her Majesty. 



Experiments were first made in this country in 1874 

 by the New York Commission to hatch out the eggs 

 of this fish, but, owing to the difficulties experienced in 

 obtaining ripe males and females at the same time, the 

 attempt proved unsuccessful. The year following these 

 difficulties were overcome, and a complete success 

 achieved. 



The fishermen were constantly netting sturgeon at 

 New Hamburg, on the Hudson, at the mouth of Wap- 

 pinger's creek, at which place there appeared to be a 

 natural spawning ground, and on June 7th, at 10, a. m., 

 a ripe male and female were caught. As the fish could 

 not be handled in the ordinary way., the female had to 

 be cut open, after it had been previously ascertained by 

 experiment that the eggs seemed to be perfectly ripe. 



