The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1884-02-22
The Culture Of Eels.

The Culture Of Eels.
Most of the experiments in fish cul-
ture in this country have been confined
to those varieties tina. are very difficult
and costly to raise. and which require
quite cool and clear water. A vast
amount of time and money has been
spent in propagating and raising sal
mon and brook trout. These fish GER
tainly rank among the Injuries, and
find d ready market, Notwithstanding
their very high price. Many raisers,
however, state that there is no profit in
trout unless they can be disposed of at
about \ dollar per pound at retail.
There are in the West few localities
well adapted to the raising of trout.
Pure spring water of low temperature
is absolutely essential. A costly hatch
ing-house is required, while great skill
is constantly de handed IN its manage
ment, Tanks or ponds constructed of
stone are needed for trout raising.
Much pains must be taken to exclude
other fish and marine ANIMALS. Con-
slant care must be exercised to keep the
trout-pond can and all the food in
tended for the fish must be inspected.
Breeding stock is expensive and very
difficult to transport. The fish, when
taken from the water, must be packed
IN ice when they are sent to market
during any season except winter. Trout
raising, like tine culture OF hot-house
grapes and greenhouse plants, is an
elegant pursuit, but it can hardly be
recommended for farmers. though they
may have fair supply of very good
water on their premises. Its success
depends on too many contingencies.
What is true of trout-raising is SUI STAN
TALLY true of the raising of salmon. The
places where the salmon can be protita-
bly, raised and where the water can be
controlled by individuals are compare
lively few. These should be utilized
and rendered as productive as possible.
Considerable has been accomplished
during the past few years in the intro
ductiOn of different varieties of German
carp. In many respects the carp is the
best fish for farmers to raise. 1t is har-
dy, easily transported, of fair quality,
and well adapted to waters that are
neither cold nor pure. Another fish
which is well suited to farms that are
supplied " tn water is the eel. This is
the most neglected fish in the country.
Few eels are founl west of Niagara
Falls. 1t is believed by many that the
ocean is the native home of all varieties
of cells, and that those now living in
fresh water found their way to lakes
and other bodies of fresh water through
rivers that flow into the ocean. The
conger. or saltwater eel, is sold in lar re
quantities in all the Eastern cities. and is
disposed OF to a considerable extent in
Western towns. The fresh-water eel is
rarely yer found in any market in this
country. Many eels are consumed in
England. London is supplied with
eals that are brought from Holland.
They are brought over in boats that are
specially fitted up for the purpose.
Raising eels has long been a lucrative
business in the slow countria s." Eels
were held in high esteem by the ancient
Greeks and Romans. and the latter in
troduced their culture into all the coun-
tries they conquered. Large bodies of
water in Italy, some brackish and some
fresh, are devoted to eel culture. The
fish are sent to towns along the coast in
boats, and over the Lind in cars and
wagons. The eel is a favorite article
of food in all Latin countries. The
Scotch and Irish have an sntipathy to
eeIs, which they associate with snakes
and other reptiles. Sportsmen are not
fond of them, and would gladly abolish
them from all the waters they fish in.
1t must be admitted that the eel is not
IS attractive as the salmon, trout,
mackerel, bass or red-snapper. 1t is
not - thing of beauty"
Still, 'take one consideration with
the eel is one of the most val
liable fish that are found in any waters.
Its flesh ranks with beef and mutton in
the quality of nutritiousness. 1t con-
tains a large amount of fat. There is
very little waste about cells. The head
is very small, as is the space occupied
by the intestineS. The skin, which is
readily removed. is useful for a variety
Of purposes. Eels contain very few
bones, and are of size admirably
adapted to cooking in the frying
pan. Most fish are liable to spoil If
they are kept out of water even short
time. Eels, however. may be kept alive
several DAYS by putting them in suit
able vessel with some damp moss.
Whether intended for stocking ponds
or for the market they may be carried
across the continent almost without
By means of rude tank a
shipper or dealer may keep eels alive
till they are wanted for use. Scientific
men have long been in doubt in relation
to how eels multiply. That they do in
crease very fast, however, is we'll
known. There has also been consider
able speculation in regard to their chief
food. So long as they continue to grow
to large size in short time people have
no cause to render themselves unhappy
about what they eat. 1t is known that
they devour insects of all kinds, and
man has found out that
their growth may be increased to al
most any extent by feeding them scraps
obtained at butcher shops. Eels will
thrive in any waters where carp will.
They do well in clear, deep lakes, and
in shallow ponds and streams Of late
attention has been paid to
3 lculture in England, and it is found
that they multiply fast and grow rapid
" in ponds filed with water that issues
from tile drains, in bog holes from
which peat is taken, and in small lakes
and streams that are of 10 value for
raising other kinds Of fish.-Chicaqe
Times.
A journalistic TenderfOOt.