488 



FOREST AND STREAM. 



[July It, 1884. 



FISHING IN COLORADO. 



THE fisl ling season lias at last opened. Think of what 

 privation we readers of Forest and Stream have been 

 subjected to. Ever since the first of May we have been re- 

 galed with the stories of more fortunate wielders of the rod 

 in the East, but our turn is coming. Like dutiful followers 

 of the immortal Izaak, we brought forth tbe long neglected 

 rod, and the tackle being overhauled we sailed forth to do 

 or be done. 



"We found the streams much swollen by the recent rains 

 and there being considerable snow on the mountains, may 

 -expect them to remain so another month, Nothing daunted, 

 however, we sailed in (this did not happen until we had 

 been fishing for some time, however), and were soon midst 

 the excitement of failing; to strike our intended Victim 

 on his first rise and full of expectation. A flash and 

 the usual accompaniment on our part, and we have 

 him hooked. A few wild rushes up and down and one 

 misguided one toward shore, in which we assisted, and 

 he lies gasping on the ground, a fine red and black speckled 

 fellow of about, a pound weight. And so it goes on until sev- 

 enteen are reposing in our creel. Pretty good for the first day 

 of the season. 



Most of our fishing is done in the South Arkansas River 

 with its branches— Silver and Poncha creeks. In the fall 

 there is fine fishing in the main river (the Arkansas)* While 

 across the range., Tomichi Creek affords the best of good Ash- 

 ing. On this latter, about the best ground is in either direction 

 from Sargent. Above us on the main river there are. within an 

 hour's ride on the train, two good streams — Chalk and Cot- 

 onwood creeks. 



"We catch trout altogether, those in the small streams 

 being the regular mountain trout, while in the main river 

 salmon trout hold forth. Kokomo. 



SAtnu., Colorada. 



FLY-FISHING FOR BLACK BASS* 



Sdiior Forest and Stream: 



1 see numerous accounts in your valuable paper of good 

 catches of black bass in various parts of the country with 

 bait, minnow and trolling spoon, but not many reports of 

 good success iu fly fishing for this royal fish. 1 do not know 

 whether it is because bass do not rise* to the fly in the places 

 reported, or because the anglers have not yet learned the 

 fact that the fly-rod and artificial fly is the most successful 

 means of capturing the bass, to say nothing of the great 

 superiority of fly-fishing over every" other method* in the 

 pleasures to be derived. 



During the past two weeks, the fly -fishermen of Syracuse 

 have had excellent success upon Onondaga Lake. Strings 

 of from ten to twenty bass, ranging from one to three pounds 

 in weight, have been brought in almost every day. These 

 bass are all small-mouth, very plump and firm. Every one 

 who has caught them, speaks of the extraordinary power 

 and vigor with which they fight, making many leaps high 

 in the air. frequently breaking loose, or tearing the hook 

 from the mouth. 



No such fishing has been had on our little lake for years. 

 Men wiio never cast a fly are now eagerly learning the art. 

 When one has once felt the thrill of a three-pounder on a 

 seven-ounce rod he discards bait-fishing forever. 



With rod, lauding net and book of flies and leaders, the 

 kit is complete. No trouble with bait, no searching after 

 minnows to annoy and vex the angler. Here the best fish- 

 ing is from three o'clock to eight o'clock P. M. or so long as 

 the flies can be seen to drop. The later the hour the darker 

 the fly to be used. Waverly. 



Syracuse, N. Y., July 11. 



[Reports from Greenwood Lake, and other waters near 

 New York, say that the bass do not take the fly well this 

 season. Many fly-fishers have been disappointed at this, 

 especially as the bait-fishers have been doing well.] 



SAWDUST AND MALARIA. 



Potsdam, St. Lawrence County, N, T., July 10, 1884. 

 Editor Forest and Stream: 



In the second paragraph of the article on "A Use for 

 Sawdust," printed on first page .of Forest and Stream of 

 the 3d iust,, is a statement so utterly baseless that it must not 

 go unchallenged. After charging the destruction of the fish 

 in the streams which flow from the Adirondack forest to the 

 presence of sawdust in the water — which is not reasonable, 

 as fish, except trout, are more abundant below the sawmills 

 on the Raquette River than above them — the article con- 

 tinues: "Sawdust kills human beings. Waters polluted by 

 it spread malaria. This is notably the case with the Raquette 

 River, whose whole lower course is cursed with chills and 

 fever; and Potsdam, where one of the State Normal schools 

 is located, has become a very undesirable place of residence 

 from this cause." It is this defamation of character which 

 is odious, the more hateful because the statement is abso- 

 lutely untrue. Plain language ou this writer's part must be 

 excused, because during his" residence in Potsdam of sixty 

 years he never heard that a case of chills and fever had 

 originated here. Parties have at long intervals brought the 

 disease here from the West; but in our "sawdust "-laden at- 

 mosphere have been rapidly healed. Dr. J. Reynolds, our 

 oldest physician and one of the most respected members of 

 the medical profession in St. Lawrence county, authorizes 

 the statement that in nearly thirty years' continuous practice 

 in Potsdam, and up and down the valley of the Raquette 

 River, he has never known or heard of a case of chilis and 

 fever having originated here. 



To those who have read the article in Forest and Stream, 

 which has been under consideration, it has seemed very Un- 

 just, and that if Potsdam had been a pest bole, and that the 

 State Normal School was planted at a point especially ex- 

 posed to contagion, the public would not have been more 

 severely cautioned against both. Whereas the truth is that 

 no town in the State has been, or is, more exempt from dis- 

 ease of any and all kinds. 



May we "fairly expect that Forest and Stream will be 

 willing to repair the wrong which it committed? And to 

 that end will it publish this communication, and thus re- 

 move as far as possible the stigma cast upon the town and 

 the school? A Citizen. 



[The evil effects of sawdust on fish are so well known by 

 those who have given the subject any investigation that it 

 is not worth our while to argue the point. We alluded to 

 the malaria iu the Raquette valley as something well known. 

 It is. We are surprised that "A Citizen" should regard the 

 allusion as "odious." The writer of the editorial article in 

 question had, within his own experience, decidedly unpleas- 

 ant evidences of what he was talking about, when he wrote 

 of the malarious character of the district in question ; and 



his own experience was confirmed by this part of a letter» 

 received last April (1884), from a clergyman, who lives hot 

 a thousand miles from Potsdam: "Yes, Pt-tsdihi lias in- 

 creased greatly in its reputation for malaria, and the entire 

 Raquette valley is a malaria! fefeV producing region, The 

 flow and power of the E*feam is far short of what they were 

 years a,go> while malaria vears ago was unheard of. The 

 Orasse valley has not suffered so much, and malaria, in this 

 valley is not common. These are the .Joint conclusions of 



Dr. and myself. If I may,ventUre a prediction I will 



say that the Normal School e&uiloghe at Potsdam ten vears 

 from now will shew at least M per cent, less attendance 

 from out of lp#Q5 and while i have not riffle ^compara- 

 tive eS auliuattoh, yet I think that the attendance upon that 

 school front Out of town is much less to-day than five vears 

 ago The fauttis net with the administration nor with the 

 school, but lies in the deservedly unpopular odium that rests 

 up$U the town in proportion to the increase of malaria re- 

 ported. There is not in St. Lawrence county to-day a vil- 

 lage that better merits growth by its' enterprise and push 

 than Potsdam, and yet there is not one that is so 'quiet.' 

 The town is in 'stays/ arid all as I believe on account of 

 its malaria, that 'will out' in spite of the general disposition 

 of its inhabitants to iguore its presence." Whether the saw- 

 dttat is to blame for all the malaria or not is a question that 

 will admit of argument. Perhaps the sawdust is only partly 

 to blame; and the damming and hack-watering 'on the 

 Raquette also have their effect. Nothing was further from 

 our intention than to injure the GitiJSenS of Potsdam. We 

 thought we were doing a public good by pointing out how 

 they and the dwellers in other malaria plagued districts 

 might benefit themselves by removing the refuste sawdust 

 pest, and so taking away one source of diseas'a, j 



A Fisherman's BAb Luck. — A gentleman named Emory, 

 residing ih Baltimore, Md., but at present stopping in West 

 Chester, Pa., met with quite a thrilling adventure a short 

 time ago while fishing along the Brandy wine. He had bEeti 

 visiting the farm of Mr, Charles Roberts, && extensive 

 breeder of Friesian cattle, and While thei^e,, expressed a 

 desire to try his luck at fishing, rib Was supplied with rod 

 and tackle, and as the stream was close .bv, it was not long 

 before he Was deftly easting the fly. After fishing a short 

 time, he was approached by two men who engaged him iu 

 conversation. Learning that he was by profession an 

 engraver, and that he made the engraving of fancy stock a 

 specialty, one of the strangers wanted him to go with them, 

 and look at some they would show him. Without the least 

 suspicion that anything was wrong he accepted the invitation. 

 They had not proceeded far when one of them pulled a 

 pistol from his pocket, and pointing it at Mr. E., demanded 

 his money. He remonstrated, and was knocked senseless. 

 When consciousness returned, he found himself at Mr. 

 Roberts's barn, tied hand and foot, and minus a gold watch 

 and over one hundred dollars in money. The case Was 

 reported to the authorities, but up to the present time no 

 clue has been obtained to the perpetrators of this outrage. — 

 Occasional. 



Philadelphia Notes.— Our rivers, are commencing to 

 clear up, aud should we have no severe rains, in a few days 

 the water will be in a good condition for bass 'fishing. The 

 Perkiomen Creek will soon have a new railroad=-the Schuyl- 

 kill Valley — running on the borders of the entire stream. 

 This will make it of easy access. Now it is reached by the 

 Reading Railroad, which lands one on the shore of the 

 Schuylkill opposite the point where the Perkiomen flows into 

 the river. This makes it rather difficult to reach without a 

 rowboat, which is not at all times easily procured. Parties 

 who have lately returned from Betterton say the perch are 

 not frequenting those grounds as yet this season. Such as 

 have been taken are small. — Homo. 



Denveu, Col., July 1.— No fishing here yet; too much 

 snow now and snow water.— M. W. R. 



«gi8f(mltnre. 



COMPARATIVE EXCELLENCE OF FOOD FISHES. 



[A paper read before the American Fishcultural Association.] 



BY DR. JAMES A. HENSHALL. 



IN this paper I design considering the relative merits of cer- 

 tain fishes as food, solely as to their comparative excel- 

 lence of flavor, and not, in any sense, as to their nutritive 

 qualities, as commercial fishes, or as food for the masses. The 

 inherent or innate excellence of flavor is alone considered ; 

 that is, the fish is supposed to be simply boiled, fried, broiled 

 or baked, without the addition of extraneous substances, as 

 sauces, condiments, etc., except the indispensable salt and 

 perhaps a little black pepper. Moreover, I speak in the light 

 of the ample personal experience of having eaten of all the 

 fishes mentioned, from Montauk Point to Key West, and from 

 Lake Superior to the Gulf of Mexico, and, with the sole excep- 

 tion of the salmon, of having eaten of them all perfectly fresh, 

 or literally out of the water into the kettle, broiler or' frying 

 pan, which is the only true test of the peculiar flavor of each 

 fish. Of course one is necessarily guided in such a matter by 

 his own individual tastes and idiosyncracies, and due allow- 

 ance must be made for this "personal equation," though I be- 

 lieve that most persons will agree with the conclusions drawn. 

 But there is no accounting for gastronomic tastes, likes and 

 dislikes, which proverbially disagree, as evidenced by tne old 

 saying, "What is one man's meat is another man's "poison," 

 or to express it more appropriately, in this connection, and to 

 perpetrate an old Auglo-Gallic-ichthyc pun: What is one 

 man's poisson is another's poison. For the sake of conveni- 

 ence I will separate the different fishes into several groups: 

 (1) fresh water, (2) anadramous, (3) estuary, and (4) marine. 

 The various fishes in the several groups are arranged in their 

 sequence according to their degree of merit. 



FRESH-WATER FISHES. 



The whitefish (Coregonus clupeifoimis) is far ahead of all 

 other fresh-water fishes in its exquisite delicacy and richness 

 of flavor. Its flesh is pure white, firm, flaky "and free from 

 small bones; and while a "fat" fish, does not cloy the palate 

 like the salmon, mackerel, and other "oily" fishes. But to 

 realize the delicious savor and flavor of the whitefish, it is im- 

 perative that it be in its best condition, and that it be cooked 

 as soon as possible after being taken from the water; for when 

 in poor condition, or long out of the water, it loses entirely its 

 characteristic excellence. The whitefish is essentially a 

 broiler, being excessively fat in the fall before spawning, 

 when it is in its best condition. Those of Lake Superior and 

 the Straits of Mackinac are preferable to those of other waters 

 of the United States. I have eaten broiled whitefish at the 

 Old Mission House, at Mackinac, for twenty-one meals a week 

 and like Oliver Twist, asked for more, it resembles, more' 

 than any other fish, the pompano in flavor, and in my opinion 



js ssecead only to thai peerless fish in its excellence for tile 



The brook trout (SaJvclinus foiitinalis)^hen freshly caught, 

 I consider, among the fresh-water fishes, next to the white- 

 fish for the table; but as obtained at the restaurants, I prefer 

 the black bass or pike-perch. When, served Up in camp beside 



will not bear transportation, however Sarefullv packed with- 

 out losing its savor.: and ti'is is likewise true of all delicately- 

 PawnrecL Banes. Moreover, , it will absorb and retain the 

 Wang. ' and smack of the packing material or the container' 



The Black Bass '"' 

 and cooked brook t 

 Its flesh is pure wfc — , 

 of a rich sapid fJAjf^j wnea fn proper condition. Just after 

 the spawning gerfod the flesh has a musky taste and odor. 

 Wfliefi is disagreeable to some persons. The character of the 

 water has much to do with the excellence of the black bass 

 for the table, and as it inhabits so many waters of different 

 conditions of purity and temperature there are as many 

 opinions of its gustatory qualities. The small-mouthed bass 

 is generally the best flavored, as it usually exists in the purest 

 waters; but wflere both species co-exist in the same water 

 there is no apparent difference in taste or flavor. I have eaten 

 small-mouthed bass of some waters which were inferior to 

 large-mouthed bass of others, Co.utratw to a popular impres= 

 sion, I Will state that the (mesl-iiavored' black bass I ever ate: 

 and even superior to any brook front I ever tasted. Were lar°e= 

 mouthed bass of certain streams in Florida} notably the upper 

 waters of .St. Lucie. RiVa-, ob the , ■_• vVecka: 



waChee Paver, on the west coast: THeSe are remarkably clear 

 and pure waters, B!aek bass should be fried or boiled, ac- 

 COnh^g to siT-.e. . 



The pike-perch (Stizosfedium mtreum) is a staple fish diiring 

 the early spring throughout the West, being shipped from the 

 great lakes. It bears transportation well, the flesh being hard 

 white, flaky and of good flavor; consequently, it is much' 

 esteemed during the Lenten season, ft is a very" desirable fish 

 for lakes and riyeare Wbioh haye a good depth of water, being 

 very | lv>rijj "••i<i pro) hie. and one of the best pereoid fishes. 

 The Smaller ones should, be fried, those of six pounds and over 

 should be boiled. 



The mascalonge (Eso-r nobilior) may be classed as a good 

 dinner fish in the fall and winter, when it is in its best condi- 

 tion; it has, however, been much overrated. It has yellowish 

 or pinkish flesh, according to season, which is of good quality 

 and fair flavor, with fewer small bones than any of the pike 

 family. It is never a "fat" fish, and should either be boiled 

 or cut in vertical slices and fried. 



The Mackinaw trou namayrush) varies greatly 



according to size, season and locality, as to its edible quali- 

 ties, In tbe Great Lakes, where it is taken with the white 

 fish, it is lightly esteemed id comparison. In other waters, as 

 in the lakes of the Eastern States, it is more highly pristed. The 

 flesh is yellowish white to red in different Waters, and inav be 

 classed as rather good and well-flavored when in its best con- 

 dition. Tit good Condition it is a vfiry fat Or oily fish, And 

 should be boiled or cUt into vertical steaks aud broiled! 



Cattish (Silur idee). The various species of cattish and bull- 

 heads are good, bad, and indifferent, as articles of food. Some 

 of them are really excellent when properly cooked, and would 

 prove an agreeable surprise to most persons who are preju- 

 diced against therm The. forked, -tailed cat of the lakes aud the 

 Mississippi (A. nigricans), and the channel cat (I puue/atus), 

 when of suitable size, and when parboiled and baked browm 

 are not to be despised by an epicure, the flesh being rich and 

 savory, though not very firm; 



There are a number of fresh-water "pan fish, "fair in quality; 

 Which I consider best iu the order named; as white bass (R. 

 ehrysops); croppies' (ffeVtoCSBJ/Sh rock bass 'LI. rv.pestris), the 

 suiifish (Lejooims), yellow perch (P americand), etc; Last and 

 least in point of merit a.mong fresh-water fishes (and which 

 are just better than "no fish") are the pike, pickerel, buffalo^ 

 suckers, etc. 



ANADROMOUS FISHES. 



The salmon {Scdmo Saldr) stands- at the head of this group 1 

 when "fresh run" from the sea. Its excellence is so well 

 known thht it needs no further notice here, more than to ob- 

 serve that after spawning no fish is moi-e sorry or ili-flavoied ; 

 The comparative excellence or worthlessness of anadromous 

 fishes, before and after the breeding season., is more strikingly 

 exhibited in the salmon than iu any other of the group. 



The shad (Clupea sapidissima)> Of the anadromous fishes; 

 none is so well known or so much appreciated as the shad, 

 whose rich, delicate and luscious flavor is pronounced by many 

 to be superior to that of any other fish. Suffice it to say that 

 ho who has never partaken of that Lenten luxury, ''pranked 

 shad," has an epicurean revelation in store that will surprise 

 and delight him. The shad should never be served in any 

 other way than planked or broiled. It well merits its name, 

 s&pidissimu, aud one can tolerate its numerous bonas in con- 

 sideration of its fine flavor. 



ESTUARY FISHES. 



This group comprises so mauy species, and of so wide a 

 range, and some vary so much in edible qualities in different 

 waters, that it is difficult to institute a just comparison. 



The pompano {Trachynotus cdroUnus). Although a fish of 

 southern waters, the excellence of the pompano for the table 

 places it at the head, not only of the estuary fishes, but of all 

 known members of the finny tribe. It is incomparable with 

 any other. While in the restaurants of New Orleans and 

 Mobile it is the flsn beyond compare, it is worth a trip to 

 Southern Florida to realize the delectable, luscious savor of a 

 freshly caught and broiled pompano. The salmon, whitefish 

 and shad alike pale before its superexeellence, A broiled 

 pompano's head is a boniw-ljouche to eat and dream of for a 

 life-time. See Rome and die, eat pompano and five! The pom- 

 pano has a creamy white flesh, of a gelatinous richness, with- 

 out the oily taste of most broiling fishes. It must not be con- 

 founded with the dark-meated fish called pompano on the 

 Carolina coast, which is a crevallo (Corausr). The bones of 

 the pompano are few and soft, and one can eat them "bones 

 and all," 



The striped bass (Roceus saxatilis) enjoys a deserved repu- 

 tation as a table fish, its firm, white and delicious flesh is so 

 well known that it needs no further comment. The memory 

 of its savory flavor and odor, broiled at camp fires on the 

 Chesapeake," steals over me as 1 write, with a conscious yearn- 

 ing for the flesh-pots of Egypt. 



The sheepshead (Diplodus probaloeephalus), while excellent 

 in Northern waters, is only tolerabie in those of the extreme. 

 South. North of Cape Hatteras it is justly considered a great 

 delicacy, broiled or baked; while in -Florida it is not above 

 mediocrity, having a piquant, pungent flavor that is decidedly 

 unpleasant'. 



The bluefish [Pomatomvs so.ltatrix) is another fish that 

 varies in its eatable qualities in different waters, and which, 

 perhaps, depends on the nature of its food. North of Cape 

 Hatteras it is well-flavored, of good quality and much es- 

 teemed, though inclined to be too oily; while in Florida waters 

 it is excellent, far exceeding in richness and flavor those of 

 t e North. Its flesh is firm and white, and it should always 

 be broiled or planked. 



The whiting (Menticirrus nebulosus) is a small, but good 

 fish, one of the best for chowders. It has a fine, white, flaky 

 flesh of rich flavor-, and is much esteemed as a breakfast fish, 

 broiled or fried. 



The we&knsh (Cynoscion regale) is worthless, unless abso- 

 lutely fresh, when it is peculiarly sweet and gelatinous, fried 

 or boiled. The Southern species, the salt water trout (C, 

 ma-culaium), is equally as good a fish for the table. 



