TENTH ANNUAL MEETING. 15 
and 1876. It has the rays of the front part of the dorsal fin 
exceedingly elongated. 
Dr. Hupson.—Among the carp distributed by Prof. Baird are 
three varieties of one species. There is the scale carp, which is 
covered with scales; the mirror carp, which has a few large 
scales in different parts, or perhaps a row of them along the 
back, and the leather carp, which is naked. Mr. Hessel thinks 
the latter are best, and Prof. Baird thinks that all the carp in 
America are tending to the nude variety and will eventually be- 
come so. 
Mr. Roosevett.—-In Europe they have worthless varieties of 
carp as well as good ones. 
Mr. Biackrorp.—If you will take a walk through Fulton 
Market some morning you will hear the cry, “Here is your 
‘ German carp!” but so far there have been no true carp in the 
market. There have beens several different fishes sold as the 
German carp here, among them the fish called ‘“ Buffalo” in the 
West. I have not eaten them, anddo not know how they would 
compare with the carp. 
Mr. MaTHER.—I have eaten both fishes, and while they are 
neither of them what we would call first-class fishes, the carp 
are the better of the two. I have eaten carp that were very good 
and carp that did not seem so good. The Germans often cook 
carp in beer or with a beer sauce, which is no doubt excelient to 
those who are accustomed to it, but did not strike me as being 
a delicate combination. The carp has a more solid texture than 
the Buffalo fish. The excellence of the carp lies in the fact 
that it grows in waters which produce nothing edible, and in the 
inland portions of, the South and other parts where there are no 
good fish. | 
Mr. Annin.—To what class does the Buffalo belong ? 
Pror. Goope.—-It is also one of the Catstomide or suckers. 
There are two genera now, according to the latest authorities, 
the Zchthyobus of Rafinesque and the Bubalicthys of Agassiz. 
