CARP AND BREAM. 53 
meat, especially to them that buy them; but 
Gesner says carps have no tongues like other fish, 
but a piece of flesh-like fish in their mouth like a 
tongue, and should be called a palate; but it is 
certain it is choicely good ; and that the carp is to 
be reckoned amongst those leather-mouthed fish, 
which I told you have their teeth in their throat, 
and for that reason he is very seldom lost by 
breaking his hold if your hook be once stuck in 
his chaps. ... I will proceed to give you some 
observations of the carp, how to angle for him, 
and to dress him, du¢ not tell he ts caught. . 
and my first direction is, that if you will fish for a 
carp, you must put on a very large measure of 
patience. . . . and being possessed of that hope 
and patience, which I wish to all fishers, especially 
to the carp-angler, I shall tell you with what bait 
to fish for him.” 
Were we disposed to preach a sermon on 
carp, this advice from the father of fishers would 
prove an admirable text. Carp are sluggish fish, 
and usually haunt logged water. Common carp 
almost live in mud, and as they draw their 
sustenance from it, the flesh has generally a 
muddy flavour. When carp were commonly kept 
in the old fish stews, it was customary before 
using them to take out a number and submit them 
to the purifying influences of fresh water. This 
