CARP AND BREAM. 57 
hill for perhaps four hours, may strike him as 
a novel experience, it does not do him the very 
least harm ; as soon as he is released from durance 
vile and placed in the tanks, he resumes the even 
tenor of his way. .. . While the fishing goes on, 
groups of women make fires on the bank, and 
they heat cauldrons of soup mixed with strong 
red wine, which is served out unceasingly in 
bowls to the soaked and muddy fishermen. This 
is a necessary precaution in a climate where 
people are sometimes snowed up for days early in 
November. The gipsy-fires and groups of women, 
the men wading through the mud and water, 
mostly dressed in frieze coats of the most brilliant 
hues, and with high boots to protect them some- 
what during their task; the piles of shining, 
glistening fish, and, in the background, the carts 
waiting to take away the spoils, altogether make 
a highly picturesque scene.” 
The second naturalised species is the Crucian 
or Prussian carp. This and the last are much 
alike in haunt, habit, and food. They spawn 
somewhat earlier; but as they rarely bite, and 
when they do, yield but little sport, they are 
hardly interesting to the angler. The crucian 
carp rarely attains to the size of its congener, 
the common species, and one of two pounds is 
considered a large fish, There is a well-defined 
