bo 
One of Ton Amertcan Fisres. 67 
sometimes attains to the weight of sixty pounds, and in Nor- 
way it occasionally rises to a hundred pounds, and more than 
eight feet in length, while in America it is quite rare to take 
one of more than twenty pounds’ weight. 
OF PICKEREL, AND ANGLING FOR THEM. 
_ isu of this family are known 
(0 in the United States by the 
name of piekerel, which is the 
name in England for a dimin- 
utive pike. All pike, after ris- 
ing above the pickerel weight, 
and under five pounds, in En- 
gland, are known as “ Jack,” 
probably named after a poach- 
er by the name of Jack Pike. 
In the waters of the East- 
ern, Middle, and Western 
States, as also throughout the 
Dominion of Canada, the pick- 
erel is found in most of the lakes, ponds, and some rivers; 
especially is it numerous in ponds where surface-water pre- 
ponderates, and by reason of which the salmon families are 
excluded. 
The meat of small pickerel is mealy, fresh, and without de- 
cided flavor, when 
dorée ; but those from three pounds upward, taken in pure 
water, may be justly considered a good breakfast-fish. The 
beeause of its yellow color—it is called 
pickerel of Greenwood Lake are good, because the food is 
abundant, and trout rills drop into the lake from every direc- 
tion. As the lake is only 60 miles from New York, I used to 
take a seat in an evening train of the Erie Railroad, arriving 
in Chester at 7 P.M., and drive down ten miles to the lake in 
time to give Jack—the baitman—orders to have all things 
ready, and call me at five next morning. Tap-tap-tap at my 
chamber door announced that it was five, and nothing more. 
