The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1881-11-04
The Enrmersa ELL.

This is what Professor Baird, the
United States fish commissioner de-
clares the carp TO be. He applies this
term to it, because il is singtilarly
adapted to the wants OF farmers, and
capable OF being raised in natural or ar
titicial bodies of water whero most
kinds Of fish would not live. The 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 il,
at least moderately clear, cool and
abundant. The carp, however, delights
in water that is VAIN, and is satisfied
with small amount Of it. 1t prefers
pond where bottom and banks are con-
stituted Of mud, because that substance
affords place Of protection during
very cold weather, and for the addi-
tional reason that it produces large
amount Of plants that it relishes for
food. Tho carp will eat anything that
pigs and fowls will. It will readily de-
your insects, small reptiles and meat of
all kinds, and viii also eat neatly all
kinds OF green vegetables, fruits and
garbage.
1t 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 affording an
abundance of fesh-forming food. 1t
can he 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 nino pounds. In the
opinion Of several that have expert
mented 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 greatly to its growth, that can be
produced much cheaper than grain.
Cress, lettuce, parsley, celery, tender
clover and grass, brewery grains and
the refuse Of glucose factories are all
well adapted to feeding to the carp.
The young fish are especially fond OF
sweet curd and chopped liver.
No inhabitant of the water, with the
exception of the goldfish, is as thorough
ly domesticated as the carp. The var
iety introduced into this country is
known as tho German carp, but it is
probably of Asiatic origin and has been
domesticated in China for thousands Of
years. II was raised in Italy, in the
days of Cicero, and was probably car
ried by the Romans TO the various parts
of Europe they colonized. 1t can be
transported easier, and will live longer
out Of water than any other sort OF fish
that is covered with scales. On this
account it is very valuable for stcckir &
ponds at considerable distance from
railroads and other means Of public COM
munication. Carp ordinarily spawn in
May or June they are very prolific, a
large fish often yielding 100000 eggs.
The eggs adhere in masses to sticks and
the stalks of water plants. They hatch
in q few days and the young fish grow
very rapidly if they are not disturbed.
The circumstance that no hatching-
house required for propagating them is
strongly in their favor.
The flesh ot tho carp is hardly ct to
eat during the summer, partly because
il is the season for spawning. They
are no. favorites with anglers, as they
90 not take bait after the manner Of
the pike, black bass and other gamo
fish They are easily taken from tho
water by means Of dip net or they
may be driven into 2 portion Of the
pond from which the water can be
| drained OF. The flesh OF the carp does
not rank among dolicaoies Ike that Of
the salmon, trout, ahad and mackerel.
1t takes ita Ilece among the substan-
tial articles Of dies that are within
reach OF persons Of small means. 1t is
likely that the carp viii be raised in
this country with eYiew to profit, rather
than for afforling 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 South Germany there are carp
ponds which are the common property
of village, and the taking of fish is
regulated by customs or rules adopted
by the citizens.--Ch Chicago Times.