CARP. 
201 
which is then gathered into a purse, and the moss 
so contrived that the whole fish be entirely wrapped 
up in it ; care, however, must be taken to give the 
fish ease, and not to squeeze it, so that it may have 
room to breathe in this confined attitude. The net, 
with the fish and moss, is then plunged into water, 
and hung up to the ceiling of the cellar. In the 
beginning this operation must be very frequently 
repeated, at least every three or four hours ; by 
length of time the fish will be more used to the new 
element, and will bear to be out of the water for 
six or seven hours. Its food is bread soked in milk, 
which in the beginning must be administered in 
small quantities ; in a short time the fish will bear 
more, and will grow fatter. Dr. Forster saw the 
experiment tried in a nobleman’s house, in the 
principality of Anhalt-Dessau, and visited the fish 
daily, during the time it was kept in this manner. 
At the expiration of a fortnight it was dressed and 
served up at dinner, when every one present found 
it excellent in its flavour. 
The carp is a thick fish, and usually grows in 
this country to the length of fifteen or sixteen inches, 
but in warmer climates it is said to attain a much 
larger size, and to weigh from twenty to forty 
pounds : the colours of the body are rich ; the up- 
per part of the back being of a deep yellowish olive, 
while the sides are tinged with gold, and the tail 
with violet. The scales are very large, and when in 
best season of a fine gilded hue. A single beard is 
seen on each side of the mouth, and above the 
