QUALITIES OF THE BLACK BA$S 



is twenty-tfiree and three-quarter pounds, being 

 that of a specimen taken from a lake in Florida. 

 Since this large fish was caught and weighed I 

 have been assured by reliable anglers that large- 

 mouths have been killed on their own rods, of 

 which the weight was within a close call of thirty 

 pounds. There is nothing improbable in such state- 

 ments, for we all know that fish and other ani- 

 mals, under conditions of abundant food close to 

 their mouths, are likely to fatten as hogs do in 

 the sty. 



Edible Qualities 



As a table-fish the black bass is held in low esteem 

 by many and highly prized by others. The flesh of 

 the river bass caught in the summer months, when 

 the water is of high temperature and subject to fre- 

 quent rising and f ailing by reason of freshets, be- 

 comes soft and has a muddy or earthy flavor, while 

 that of the bass living in cold, clear, spring-fed 

 lakes is sweet, flaky, and juicy, particularly when 

 broiled. This method I believe is the only proper 

 way of preserving the excellent flavor of the black 

 bass. If a savorless river bass, when first caught, 

 is placed alive in the running water of a spring- 

 house, and allowed to remain there several days 

 to purge itself of the contaminations acquired in 

 the river, it will be found as sweet and palata- 



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