[21] UTILIZING WATER BY FISH-CULTURE. 1121 



In the spawuiiig-ponds, the raising-pouds, aud the ponds for older 

 fish the fisheries take place regularlj- late in autumn, and in the winter- 

 ponds in spring. Cool weather is absolutely necessary, in order that 

 the fish may not sufler, when crowded together in a very small sheet of 

 water, or when entirely out of the water. Fishing at noon-time should, 

 therefore, be avoided. The water should flow off gradually, so that, es- 

 pecially in large and shallow ponds with a luxuriant vegetation, the fish 

 do not suddenly get on dry land, but have time to retire to the ditches, 

 and ultimately to the fish -pit. The pond-farmer should, of course, know 

 what time it will take each pond to be laid dry, and should arrange it 

 so that fishing commences early in the morning. Before the autumn 

 fisheries commence, the winter ponds and the ponds for older fish 

 about to be stocked, and before the spring fisheries, the spawning-ponds 

 and raising-ponds should be thoroughly put in order, so that the carp 

 may be transferred to their new abode without delay. It often happens 

 that old j)onds of great size, especially when they contain springs, can- 

 not be laid dry completely. Then all that can be done is to crowd the 

 fish together in one place having a moderate depth of water, when it be- 

 comes necessary to employ small drag-nets, and sometimes even light 

 boats. In small and well-constructed ponds, however, all the fish will 

 gather in the fish-pit, whence they can easily be taken with j^urse-nets. 

 When taken out of the water they are, if necessary, washed in tubs with 

 clean water, and taken to the shore on wooden frames (see Plate V, Fig. 

 17), covered loosely with a net, which are carried by two men. When on 

 shore they are numbered, weighed, and placed in the transporting ves- 

 sels, which, as soon as they have received their full load, are at once 

 shipped to their destination. All the fish should be treated very care- 

 fully, and be neither pressed nor thrown any distance. Sick and dam- 

 aged fish should be eliminated at once. When the fisheries take place 

 in the ponds for older fish, the more tender pike, perch, and perch-pike 

 should be taken out before the carp, and placed in suitable receptacles. 

 The spawning-carp for the following year should be selected with special 

 care, and be kept separate. Tench and crucians are taken out after the 

 carp, and any small perch-pike which may be found are placed in sep- 

 arate ponds as food for pike. 



As in every well-regulated farming operation, so also in carp-culture, 

 it is necessary to ascertain exactly the increase in weight of the carp, 

 the losses, and the products of the different sheets of water. This is done 

 by counting and weighing. Large fish are counted one by one, and the 

 one summer's fish are measured in small dippers, whose capacity has 

 been ascertained by counting the number of fish of two or three differ- 

 ent sizes which such a dipper will hold. The iceicjMng of large fish is 

 done by means of scales, the one intended for the fish being made of 

 wickerwork and capable of holding about a hundred pounds of fish. 

 Smaller fish had better be weighed in small baskets capable of holding 

 10 to 20 kilograms, in order to prevent the fish from pressing upon eaQli 

 H, Mis. G7 71 



