90 BRITISH FISH AND FISHERIES. 



the fifteenth century, since it is noticed as a 

 dainty fish in the "Boke of St. Albans," printed 

 in 1496. Perhaps we owe its introduction to 

 some of the Norman settlers here, soon after 

 the conquest. In Scotland, in Eussia, and othei 

 cold parts of Europe, the carp either refuses 

 to breed or does not even exist. In Austria and 

 Prussia, however, where this fish is in great 

 request, as, indeed, are many other fresh-water 

 fishes, it abounds in ponds and preserves, which 

 are let by the owners, at considerable profit. 

 In Ireland, it is believed that carp were not 

 introduced till the times of James i. At what- 

 ever time, or under whatever superintendence 

 the carp became naturalized in our country, it 

 soon thronged the fish-ponds attached as needful 

 appendages to the monasteries, and thence 

 began to be considered as one of the delicacies 

 of the table, though the dry fibrous flesh of 

 this fish is, in our opinion, anything but agree- 

 able. However, if our readers will follow 

 Walton's directions, they may render it palat- 

 able : " Take a carp, alive if possible, scour 

 him and rub him clean with salt and water, 

 but scale him not ; then open him, and put him, 

 with his blood and liver, which you must save 

 when you open him, into a small pot or kettle ; 

 then take sweet marjoram, thyme, and parsley, 



