26 CHUB. 



The barbel frequents the weedy and deep parts of a 

 river, being partial to feeding upon the gravel, against 

 a rising ground, which it roots about with its nose like 

 a hog. In summer, barbel are found in strong currents, 

 under bridges, near weirs, among piles, under mossy 

 weeds, and in other protected places. They cannot 

 well endure cold, and are in winter sick and languid. 

 In the summer they are strong and lively, and are 

 much coveted, for the sport they afford, by all who 

 delight in piscatorial achievements. 



As an article of food, the barbel is not in high esteem. 

 The flesh is soft, dry, and insipid. The spawn is very 

 unwholesome, and should never be eaten. The usual 

 method of cooking the fish is to stuff it with veal- 

 stuffing, and then bake or roast it, serving it with rich 

 gravy. Another mode of cooking it is to cut the flesh 

 off the bones into tolerable-sized pieces, and, after 

 washing and drying them, to cover them with yolk 

 of egg and crumbs of bread, as you do soles, and then 

 fry them. They thus form a good dish. 



SECT. X. THE CHUB. 



Cyprinus Cephalus. 



THIS fish takes its name from the form of its head. 

 Everybody knows what a chub-face is a large, flat 

 face. The chub is of the carp species, and affords the 

 angler considerable sport. It is larger than the carp, 

 and has a larger and flatter head than the dace. Al- 

 together, it is a bold and rather handsome-looking fish, 

 until it attains to the weight of 31bs. or so, after which 

 it becomes less symmetrical. Its body is oblong, 



