THE STURGEON. 389 



and serrated behind, and very distinct in their configuration. 

 The number of scales in the sharp-nosed sturgeon are not so 

 great as in the blunt-nose." The boys remark that the gristle 

 taken from the sharp-nose is much less elastic than that from 

 the blunt-nose. 



The last-described fish, commonly called rock-sturgeon, in- 

 habit most of the Western rivers, and, with the round-nose 

 species, are very common in the Mississippi and its tributa- 

 ries. They are taken in the Wisconsin River of from two 

 to six feet in length, by the spear or the ordinary red-horse 

 tackle, with a ringed Limerick hook attached to a stout flax 

 or hemp line, with worms or small pieces of fish for bait. 



The Winnebago Indians spear them in large quantities and 

 dry and smoke them for food, using their entrails when taken 

 as a choice morsel for their delicate appetites. Their flesh is 

 coarse and of a reddish color, but as a food-fish they are not 

 held in high estimation, although sold in most of the markets 

 in the cities. The taste of the meat when cut into steaks 

 and fried is not unlike that of coarse beef, whence it has 

 been called Albany beef. In the towns on many of the West- 

 ern rivers they are chiefly the sport of the boys, and often 

 Young America is seen hauling a sturgeon through the streets 

 that will measure a foot or two more than the length of his 

 body. 



Much of the meat of this fish is salted and packed for the 

 winter season by the economical and working millions. 



My friend John C. Hooper, who fishes in Winnebago Lake, 

 Wis., says: "Sturgeon pass up by here in May. They are 

 caught with a four-tined hook attached to a long pole, long 

 enough for hooks to rest on the bottom of the river. The 

 popular notion here is that they are inclined to ' rub ' against 

 aDy object on the water, like logs, stakes, etc. When the 



