Various iy Suave and Coors. 289 
pike is one of the most important commercial fishes of the 
lakes. 
Tue GLAss-EYED OR WALL-EYED PIKE. 
The glass-eyed pike of the rivers in New York is very sat- 
isfying game to the angler. He prefers the live shiner as a 
bait, and is generally found at the foot of a rapid, watching 
for any lame or disconcerted fish which appears not to know 
how to take care of itself The best way to angle for them, 
therefore, is to anchor your boat at the side or above a rapid; 
use shiner bait, and cast to the foot of the rapid, or let your 
bait run down the rapid, for they sometimes lie behind huge 
rocks in the rapid. Use regular striped-bass tackle and fish 
with a float. The pike of the Mohawk River are supposed to 
be the best for the table. The meat is hard, and laminates 
in rich flakes, possessing a peculiar flavor most tempting as a 
breakfast dish. Those fish which run from three to nine 
pounds are the best for the table; but they have been taken 
at the Little Falls to the weight of nearly twenty pounds, 
and proved to be a superior fish for stuffing and baking. 
The scales of the glass-eyed pike are hard, close, and diffi- 
cult to detach. The mandibles are wider and the jaws 
stronger than those of the pike or pickerel, while its teeth are 
shorter and closer set. It is dark gray, with greenish tint on 
the back, gray sides with yellowish tinge, and white abdo- 
men. The numerous shoals of this fish in American waters 
renders it commen and unappreciated, but it is really one of 
the best table-fishes of the rivers. 
There is another family of glass-eyed pike, known in Ohio 
and Western Virginia as the salmon. It resembles the pike 
T 
