430 AMERICAN FISHES. 
The Bream is highly prized by many European anglers, but is perhaps 
less in favor than it was two hundred years ago, when this proverb was 
current: ‘“ Qui a bréme, peut bramer ses amis,” or, as Walton translated it, * 
missing the pun: “ He that hath breams in his pond is able to bid his friend 
a 
ii 
ents: 
SS 
THE EUROPEAN BREAM. ABRAMIS BRAMA. 
welcome.’’ In Chaucer’s day the Bream was apparently cultivated in ponds 
in England, but now is somewhat neglected, even by anglers, though 
Wheeldon devotes a chapter to Bream fishing in his ‘‘ Practical Lessons in 
the Gentle Art.’’ In Germany the Brasse is in high favor, and is by 
some preferred to the Carp, especially for winter eating.* Great quanti- 
ties are brought to the markets. 
The American Bream, or Golden Shiner, Votemigonus chrysoleucus, is a 
better fish than its English namesake, and,as an angler’s fish, more like 
the Roach. It is,in fact, often called Roach and Shiner in the Middle 
and Eastern States, Dakota and Texas, while an allied species, WV. amert- 
canus, inhabits the rivers of the South Atlantic States, and others occur 
in limited areas elsewhere. 
NV. chrysoleucus abounds in most rivers east of the Great Plains, fre- 
quenting ponds, bayous, canals and ditches, and is the most abundant of 
all cyprinoids in the tide-water region, preferring waters in which the bot- 
tom is covered with aquatic plants. It reaches the length of nearly a foot, 
and the weight of a pound and a half, and is sometimes brought to mar- 
To Cook Bream.—Cleanse him and lay him in salt and water one hour ; stuff with a rich veal stuffing, and 
bake him--plentifully anointed with good butter—ina slow oven, until the meat comes off easily from the 
bones. Serve him up, hot and hot, with cayenne pepper and lemon juice.A—WHEELDON. 
