THR CARP. 179 



621,600 in one of nine pounds. Petit also found 342,144 in one 

 of a pound and half; and Schnieder 700,000 in one often pounds, 

 the roe alone weighing three pounds ten ounces*. 



In waters that agree with them, carps usually attain the weight 

 of three pounds at about their sixth year, which doubles by about 

 the time they reach their tenth year, that being, according to Sir 

 Francis Bacon, the limit of their existence, though Dubravius ex- 

 tends this period to thirty years, whilst more modern authorities 

 contend that he lives for upwards of a century, and sometimes at- 

 tains to even double that age. When the infirmities of old age 

 begin to creep upon them, their scales assume a greyish cast, 

 which as they grow older become still paler, and at these times 

 they are subject to a disease that often terminates fatally, the head 

 and back becoming overspread with a moss like excessence ; (a dis- 

 order indeed with which young carps are sometimes affected,) as 

 also to eruptions under the scales. They also suffer occasionally 

 from intestinal worms. But to whatever age a carp may live in 

 his own element, it seems perfectly clear that no kind of fish 

 whatever will live so long out of it. In Holland it is a very com- 

 mon practice not only to keep them alive out of their proper ele- 

 ment for a month or more, but even to fatten them, by inclosing 

 them in wet moss suspended in a net, and feeding them with 

 bread and milk, taking especial care to refresh them from time to 

 time by throwing water over the moss. In winter they are tran- 

 sported alive to a considerable distance packed in moistened moss, 

 linen, or snow, with a piece of bread steeped in brandy in their 

 mouths, to keep up their spirits during the journey. In our own 

 country it is a very common practice to keep carp in clear run of 

 water before they are killed for the table, in order to get rid of 

 the rank flavour they are apt to imbibe from the weeds and muddy 

 bottom of the waters they usually inhabit. 



The merits of the carp as an article of food, are too well known 

 to require any comment, and well stewed either in port wine or 

 claret, can be equalled by few, and exceeded by none. Caviar is 

 sometimes made of the roe of the female fish, which is considered 

 equal to that of the sturgeon, and is in high repute amongst the 

 Jews, as the sturgeon being a fish without scales is unclean by 

 their law, and therefore an abomination to all true Israelites, 



Griffith supp. to Cuv. Vol. 10, p. 454. 

 z 3 



