PIGEON-HOUSES AND FISH- STEWS. 285 



but little attention has been paid to its cultiva- 

 tion ; but in the Boke of St. Albans it is described 

 as " a deynteous fyssche, but scarce." It is 

 little wonder that the Monks were alive to the 

 merits of Garp, for no fish was better adapted 

 to thrive in the Stews and fishponds where the 

 finny live-stock was usually kept. 



In France and Germany, Carp culture is 

 quite an important industry, and a great many 

 persons are engaged in it — both men and 

 women. On certain days the fattening ponds 

 are emptied, and the Carp conveyed in carts 

 to the nearest market towns. It is well-known 

 that a Carp takes a good deal of killing ; 

 and though being tightly packed in straw for 

 a whole day, and jolted downhill for hours, 

 may strike him as a novel experience, it does 

 not do him the least harm. 



The Tench being a fish of a contented mind, 

 almost any kind of conditions suit his tem- 

 perament. As a store-fish he is invaluable, 

 and in any case gives but little trouble. Of 

 nil fish of pond or Stew, the Tench is the most 

 accommodating. Like the Carp, he can be con- 

 veyed long distances to market, and if not sold 

 may be brought back to await another occasion 



