The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1884-04-10

. .
it disappeared l could see indications o
the carp moving about in the water
But they do not seem to feed during th'
winter, at least not to any appreclablt
extent"
"Can large carp be shipped any dis
tance alive?" ., =.
80, yes 4! it is almost impossible to xii
carp. They are wonderfully tenacou:
of life. Last September | caught two
pound carp, placed it in an empty bucke
and after walk of half mile and
delay of at least three quarters OF AL
hour placed in tub of water. To my
surprise. in a few seconds it was as lively
as when first taken from the pond. LAM
now shipping breeders over the States, SC
far without loss"
"Of the three varieties, scale, mirror
or leather, which do you consider the pre-.
ferable ?"
"Therc is really no difference. If the
ponds are not impure ard if not eaten
during the spawning season the flavor OF
the fish is about the same. The leather
carp is the handsomest fish of the three -
care carp subject to any disease ?''
eyes and very deadly one, fungus, a
moldly growth on its back, caused oCy
impure water, sometimes by wounds,
often from weak condition of the fish.
There is no cure for it. Whenever it
appears, the only thing to be done is to
drain the ponds, kill all the diseased fish
and commence, as the lawyers have it,
"de novo."
"Will the carp hybridize with other
fish ?"
81 doubt it, except it be with members
of its own family, the cyprinidp. With
the gold fish it would readily hybridize,
out l am satisfied not with the bass, or
trout, or perch. Still carp should be
k,rt to themselves. as other fish OF every
variety, even to the tiny minnow will
pray upon their spawn"
"Do carp ever destroy their own
spawn?"
eyes, as soon as it is deposited, if the
pond does not afford them sufficient
food"
"One more question and our batteries
will close-what is the best way of cook.
ing the carp"
"Well, | am not an adept in the culi'
nary art, but will venture to give a few
recipes. The first is perhaps familiar
to every sportsman. Take a couple of
plump carp. wash aud clean we'll, strew.
ing pepper and salt on both in and out
side, wrap each separately in sheet of
white paper, we'll buttered. Round this
wrap sheet Of newspaper, dip in cold
water for few moments, then place on
a bed of hot Goals. In q few moments
the pepper carps' are ready for the
table and cooked in their own juices and
served with potatoes will satisfy the most
epicurean taste. The small carp are best
fried. Clean nicely, place in weak
brine over night, wipe it thoroughly dry
and cover with corn meal. Have the fat
boiling hot and place fish in same, frying
quickly.
The "Van Antwerp method is also
popular. Clean nicely, wrap fish in a
linen towel, coil neatly in large fish
kettle and boil fifteen minutes, then re.
move fish to baking pan, bake and then
baste with butter gravy. a nice dressing
should occupy the interior OF the fish
and around its sides.
This closed the Constitutions interview
with Mr.. Ewart, and bidding him adieu,
your correspondent was soon vending his
way back to Hendersonville, satisfied
that the Constitution with its usual enter
prise had first given to the public de-
scription of the largest and most com.
plete carp farm in the Southern States, if
not, indeed, in the United States.