20 CARP. 



though not a handsome fish. The body is wide, the 

 head short, and the scales large, and regularly covering 

 the entire body like fine netting. The colour, when 

 the fish is full grown, is dusky olive-green above, and 

 yellowish below; the fins are large, and have strong 

 spines; the tail is broad, and a little forked, and of a 

 reddish black colour. From the upper lip, near the 

 corner of the mouth, grow two yellow appendages, 

 forming a sort of dropping mustachio. 



The carp has no teeth, but the lack of them is supplied 

 by a triangular bone in the palate, and two other bones 

 in the throat. It is the least carnivorous of fish, 

 feeding chiefly on seeds, the roots of plants, and, as 

 some think, mud and sludge. Carp have been caught 

 in the Thames weighing 131bs., but the usual size is 

 from 31bs. to 91bs. or lOlbs. 



The flesh of the river carp is much finer than that of 

 the pond carp. It is wholesome, and if taken out of good 

 water, is of an agreeable flavour, especially if it be not 

 too fat. It is finest in March, May, and June, and 

 may be prepared in a variety of ways, ex gr. 



Broiled. Scale. a large carp, crimp it, and put it in 

 a dish with chopped parsley, chibols, salt, pepper, and 

 oil; when it has lain in this about an hour, so as to 



