CARP AND BREAM. 53 



meat, especially to them that buy them ; but 

 Gesner says carps have no tongues like other fish, 

 but a piece of flesh-like fish in their mouth like a 

 tongue, and should be called a palate ; but it is 

 certain it is choicely good ; and that the carp is to 

 be reckoned amongst those leather-mouthed fish, 

 which I told you have their teeth in their throat, 

 and for that reason he is very seldom lost by 

 breaking his hold if your hook be once stuck in 

 his chaps. ... I will proceed to give you some 

 observations of the carp, how to angle for him, 

 and to dress him, but not till he is caught- . . . 

 and my first direction is, that if you will fish for a 

 carp, you must put on a very large measure of 

 patience. . . . and being possessed of that hope 

 and patience, which I wish to all fishers, especially 

 to the carp-angler, I shall tell you with what bait 

 to fish for him." 



Were we disposed to preach a sermon on 

 carp, this advice from the father of fishers would 

 prove an admirable text. Carp are sluggish fish, 

 and usually haunt logged water. Common carp 

 almost live in mud, and as they draw their 

 sustenance from it, the flesh has generally a 

 muddy flavour. When carp were commonly kept 

 in the old fish stews, it was customary before 

 using them to take out a number and submit them 

 to the purifying influences of fresh water. This 



