San Marcos free press. [volume] (San Marcos, Tex.) 1877-1892, 1881-11-03

This 10 what Professor Baird, the
United States Ash commissioner. do.
clares the carp TO be. He applies this
term TO IL, because II Is singularly
adapted to tho wants Of farmers, and
capable Of being raised in natural or
artificial bodies OF water where most
kinds Of fish would not live. Tho trout
and bass require not only very pure
but cool water, and they must have an
abundance Of it. Most Of the inferior
varieties Of fish require water that is, OF
least, moderately clear, cool and abund.
ant. The carp, however, delights in
water that is warm, and is satisfied with
a small amount OF it, Itprefers pond
where the bottom and banks are consti-
tuted of mud, because that substance
affords a place Of protection during
very cold weather, and for the addi-
tional reason that II produces large
amount of plants that it relishes for
food. The carp will cat anything that
pigs and fowls will. 1t will readily de-
your insects, small reptiles and meat of
all kinds, and will also eat nearly all
kinds of green vegetables, and garbage.
It is fond of boiled roots, potatoes
and cabbage, and all kinds of grain that
has been cooked. The growth of the
carp may be forced, by afording an
abundance of fesh-forming food. 1t
can be fattened like the pig or turkey.
The growth Of the specimens imported
by the government fish commissioners
from Germany, only three years ago,
has been almost marvellous. Some of
them that were brought over when they
were no larger than minnows, now weigh
eight or nine pounds. In the opinion
of several that have experimental with
them, it is as profitable to feed grain to
carp as to pigs and steers. There are,
however, many articles of which the
carp is very fond, and which add great
ly to its growth, that can be produced
much cheaper than grain. Dress, let
tuce, parsley, celery, tender clover and
grass, brewery grains and the refuse of
glucose factories are well adapted to
feeding carp. The young fish are es-
pecially fond Of sweet curd and chop
ped liver.
No inhabitants of the water, with the
exception of the goldfish, is as thor
oughly domesticated as the carp. The
variety introduced into this country is
known as the German carp, but it is
probably Of Asiatic origin and has do
mesticated in China for thousands of
years. 1t was raised in Italy, in the
days Of Cicero, was probably carried by
the Romans to the various parts of Eu-
rope they colonized. 1t can be trans
ported easier, and lives longer out OF
water than any other sort of fish that is
covered with scales. On this account it
is very valuable for stocking ponds at
considerable distance from railroads and
other means of public communication.
Carp, ordinarily spawn in May or June
they are very prolific, large fish often
yields 100000 eggs. The eggs adhere
in masses to sticks and the stalks Of
water-plants. They hatch in few days
and the young fish grow very rapidly if
they are not disturbed. The circum-
stance that no clearinghouse is re-
quired for propagating them is strongly
in their favor.
The flesh of the carp is hardly fit to
eat during the summer, partly because
it is the season for spawning. They are
not favorites with anglers, as they do
not take bait after the manner of the
pike, black bass and other game nsn.
They are easily taken from the water
by means of dip net, they may be
driven into portion of the pond from
which the water Gan be drained off.
The flesh of the carp does not rank
among delicacies like that of the sal
mon, trout, shad and mackerel. It
takes its place among the substantial
of diet that are within reach OF
persons of small means. It is likely
that the carp will be raised in this
country with view to profit rather than
for affording pleasure. Farmers will
keep carp as they raise beef and pork !
for. the purpose of supplying their
tables and the market. In many places
in Soufb Gorrnopv fbara ara earn DOQdS |