THE CARP. 91 



of each half a handful, a sprig of rosemary and 

 another of savory. Bind them in two or three 

 bundles, and put them to your carp, with four 

 or five whole onions, twenty pickled oysters, 

 and three anchovies ; then pour upon your 

 carp as much claret wine as will only cover 

 him, and season your claret well Avith salt, 

 cloves, and mace, and the rinds of oranges and 

 lemons ; that done, cover your pot and set it on 

 a quick fire, till it be sufiiciently boiled ; then 

 take out the carp, and lay it with the broth on 

 a dish, and pour upon it a quarter of a pound 

 of the best fresh butter, melted and beaten 

 with half a dozen spoonfuls of the broth, the 

 yolks of two or three eggs, and some of the 

 herbs shred. Garnish your dish with lemons, 

 and so serve it up, and much good may it 

 do you." 



Wornis, the larvse of insects, and the tender 

 leaves of aquatic plants, constitute the food of 

 the carp ; they will also eat bread-crumbs, and 

 in small ponds may be rendered very familiar. 

 During the winter, these fish retreat to deep 

 holes under banks, and bury themselves in the 

 mud. Fishing for carp is a work of patience. 

 This fish attains to a great age, even to a hun- 

 dred or a hundred and fifty years, and often 

 acquires an enormous size. IVIr. Yarrell states, 



