WHITE PERCH AND ITS FAVOURITE BAIT. 199 



and its place of deposit ; but I observed that if the sun was shining, the 

 very sight of the boat's shadow drove the perches away. I am of opinion 

 that most of them return to the sea about the beginning of November ; 

 but of this I am not certain. 



The usual length of this fish, which on the Ohio is called the White 

 Perch, and in the State of New York the Growler, is from fifteen to twenty 

 inches. I have, however, seen some considerably larger. The weight 

 varies from a pound and a half to four, and even six pounds. For the 

 first six weeks of their arrival in fresh water streams they are in season ; 

 the flesh is then white and firm, and affords excellent eating ; but during 

 the heats of summer, they become poor, and are seldom very good. Now 

 and then, in the latter days of September, I have eaten some that tasted 

 as well as in spring. One of the most remarkable habits of this fish is 

 that from which it has received the name of Growler. When poised in 

 the water, close to the bottom of a boat, it emits a rough croaking noise, 

 somewhat resembling a groan. Whenever this sound is heard under a 

 boat, if the least disturbance is made by knocking on the gunwale or bot- 

 tom, it at once ceases ; but is renewed when every thing is quiet. It is 

 seldom heard, however, unless in fine calm weather. 



The White Perch bites at the hook with considerable care, and very 

 frequently takes off the bait without being caught. Indeed, it requires a 

 good deal of dexterity to hook it, for if this is not done the first time it 

 touches the bait, you rarely succeed afterwards ; and I have seen young 

 hands at the game, who, in the course of a morning, seldom caught more 

 than one or two, although they lost perhaps twenty crays. But, now that 

 I have afforded you some information respecting the habits of the White 

 Perch, allow me to say a few words on the subject of its favourite bait. 



The Cray is certainly not a fish, although usually so styled ; but as 

 every one is acquainted with its form and nature, I shall not inflict on 

 you any disquisition regarding it. It is a handsome crvistaceous animal 

 certainly, and its whole tribe I consider as dainties of the first order. To 

 me " Ecrevisses,'''' whether of fresh or of salt water, stripped of their coats, 

 and blended into a soup or a " gombo," have always been most welcome. 

 Boiled or roasted too, they are excellent in my estimation, and mayhap in 

 yours. The Crayfish, of which I here more particularly speak — for I 

 shall not deprive them of their caudal appendage, lest, like a basha with- 

 out his tail, they might seem of less consequence — are found most abun- 



