22 



ordinary cotton batting, so that it will not so quickly dissolve, is also 

 a good bait. Raw potatoes, fried so as to be tough (not crisp) is a 

 good bait. Use ordinary hook and line; attach sinker about a foot 

 above hook, so it will be on bottom of river or lake and bait float up, 

 and will produce results. 



At all points along the Mississippi river, great quantities are taken 

 with hook and line. On the Illinois river they are constantly fished 

 for. The writer counted one day over one thousand people with 

 hook and line in a distance of three miles, along the river front at 

 Peoria, and nearly all were taking carp. Nearly all so caught are 

 used for food, and with a knowledge how to cook them properly, they 

 constitute a very valuable addition to the table. 



Carp should be killed as soon as caught, bled thoroughly, laid in 

 salt water for several hours, par boiled and baked or broiled. We 

 find them on a large majority of the hotel tables under some other 

 name than carp, it is found on menu as "blue fish," "bass," "pike," 

 "white fish." They are eaten every day by hotel patrons and 

 enjoyed. 



The president of the commission, Mr. Cohen, had occasion to go 

 to New York to attend a meeting of the fish commissioners, and 

 while there happened into the "Waldorf Astoria" hotel, and found 

 on menu, carp quoted at the same price per portion as fresh mackerel,- 

 etc. He told the story on his return, and found a number of doubters 

 in his audience He wrote the chef asking for a copy of meuu, 

 which was sent him with an autograph letter. This has been repro- 

 duced in electrotype and we publish it herewith. We take the liberty 

 of giving herewith a copy of a receipt sent us by Doctor Weiss of 

 Ottawa. He says, "I have found the perfected product equal to the 

 imported article. 



CARP OMELET OR CARP JELLY. (SWEDISH.) 



"Take a six or eight pound carp; scale aid skin. Leave head and tkin. 

 Cut into small pieces and place in boiUng water just sufficiect to cover and 

 add salt, coarsely ground pepper, alspice and a bay leaf or two. BjH about 

 20 minutes or until perfectly soft. Remove from fire, remove pieces ot fish 

 from the water. Break the pieces so as to be able to remove all of the bones 

 thoroughly. Skin fins and head pieces. Strain liquid through a colander 

 and if necessary add a cupfuU of gelatine, p'^eviously dissolved, to this 

 liquid. At the same time add such othei spices as may bf desired. Add the 

 original pieces of fish to the liquid or gelatinized liquid. Stir and place on 

 ice until solidified." 



Owing to the very rapid increase of carp in the small rivers and inland 

 lakes, when no provision of law allows the use of the seine or net. we 

 have given permits to have them caught by use of the seine, u^ider 

 the supervision of one of our wardens, paying the expense of the 

 work and warden from the product. This applies to Fox lake. Fox 

 river, Calumet lake and river. Rock river and a number of lakts 

 throughout the State. 



