August, 1922 
367 
very agreeable in both. To properly 
cook the carp, it should be skinned soon 
after its demise, and the solid flesh 
stripped entire from the backbone and 
ribs. Then soak the flesh in salt water for 
four hours. The two sides should have 
a layer of chopped onions, parsley, bay 
leaves, several cloves and a little mace, 
seasoned, then rolled up and tied for 
boiling. Have it served with anchovy 
sauce, sliced lemons and watercress. 
For frying, the two sides can be sliced 
and dipped in a batter of flour, butter, 
milk and cracker crumbs mixed in 
chopped parsley. 
For roasting the two side pieces can 
be placed between a dressing made of 
powdered toast, chopped onions, raw 
oysters, a little sausagemeat, parsley, 
thjane, sage, bayleaves, some chopped 
suet or pieces of butter. Let the oven do 
the rest in thirty minutes. Serve with a 
rich sauce of tomatoes, anchovies, egg 
or a wine' sauce. 
Any angler who turns up his nose and 
will refuse to partake of such a dish 
gives evidence of very poor taste indeed. 
A CORRECTION 
page 235 of the May, 1922, issue 
of Forest and Stream, in com- 
menting upon the performances of Super 
X shells as tested by Mr. Charles Askins, 
zve unintentionally made a mistake in the 
statement concerning the action of Du 
Pont No. 93 pozvdcr. 
In our comment zve said: “It does not, 
like fast-burning pozvder, develop all of 
its ener'gy zuithin the drst ten inches of 
the barrel, zvith corresponding high 
breech pressure, but burns more slozvly, 
arriving at its peak about the middle of 
the 30-inch barrel and continues for 
nearly the entire length of the tube.” 
We should have said: “This pozvdcr 
reaches its maximum pressure about 
three inches from the breech of the 
zveapon, from zvhich point it gradually 
recedes as the shot charge is driven to- 
zvards the muzzle.” The slozv-burning ac- 
tion of the progressive burning pozvder 
slozvs dozvn the rate of fall of the pressure 
curve, instead of — as zve stated — devel- 
oping the higher pressure tozvards the 
muzzle. — [Editors.] 
PRACTICAL TANNING 
PRACTICAL Tanning, by Dr. Allen 
Rogers, Henry Carey Baird & Co., 
Inc., New York. Price $10.00. 
Covers the entire field of leather tan- 
ning in a masterful fashion and contains 
hundreds of tested formulas for manipu- 
lating all kinds of hides and skins. A 
mere glance over this exceptionally help- 
ful new handbook will convince the prac- 
tical man that it is a working library in 
itself and it should be of great interest 
to sportsmen generally. 
TME" ■ OKur. 
WOMAN 
(rt- eAm)>- 
PYRAMID 
sSOLVENT 
It’s mighty easy to keep gun barrels slick and clean inside 
with Pyramid Solvent. Dissolves smokeless powder residue, 
loosens metal fouling. If your dealer hasn’t Pyramid, mail 
us 30c in stamps for handy screw-top 3-oz. can. 
THREE-IN-ONE OIL CO., 165-P Broadway, New York 
D474 
PAINTED TRUE TO LIFE 
**Grand Prix Mallard" 
WE RAISE WILD MALLARD DUCKS and make 
our Wood Decoys so t;ue to life that they fool the wild ones. 
(Trade Mark) Only “ FEATHERWOOD” Used. Will not split. 
SOLID OR HOLLOW 
JEFFERSON CITY, MO. Only woodworking plant in the 
world owning its own Lakes — to 
raise Wild Mallards. 
HAYS. ^9 j.m^hays WOOD PRODUCTS CO, 
ON EACH DECOY Dept.-40, Jefferson City, Mo., U.S. A, 
Fine Rations at this Camp 
a. regular camp. Regular fellows. Regu- 
lar appetites. Regularfood. Rations drawnfrom 
the 57. Delicious, wholesome, filling foods that 
hit the spot and satisfy. Zestful, tangy relishes 
and sauces, the zippy things and sweet things 
that bring joy to change-seeking appetites. Ex- 
perienced sportsmen draw their rations from 
HEINZ 57 VARIETIES 
Hearty, healthful and delicious. Ready-cooked, ready-to-eat. 
Heinz Baked Beans — Four kinds; all 
oven baked; all good; hot or 
cold. 
Heinz Spaghetti — With Tomato 
Sauce and Cheese. Ready to heat 
and eat. 
Heinz Tomato Ketchup — ■ Makes 
things taste better. 
Heinz Peanut Batter — Delicious; 
keeps sweet. Use same as dairy 
butter. 
Heinz Pickles — Sweet, Sour, Dill. 
M-m-m! how good in camp! 
Heinz Cream Soups, Prepared Mus- 
tard, Vinegars, Apple Butter, Olives, 
Worcestershire Sance, etc. , etc. 
All grocers sell them. Send for list of the 57 'Varieties 
H. J. Heinz Company, Pittsburgh, Pa, 
^ll Heinz goods sold in Canada are packed in Canada 
