St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1884-03-15
The Culture Of Eels.

to those varieties that 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 cer-
tain'y rank among the luxuries. and
find re ;dy 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
We'll adapted to the raising of trout.
Pure spring water OF a low temperature
is absolu ely essential. A costly HATCH
ing house is required, while great skill
is constantly demanded in its manage
ment Tanks or ponds constructed of
stone are needei for trout raising.
Much pains must be taken to exclude
other fish and marine ANIMALS. Con-
stant 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 transi ort. The fish, when
taken from the water, m'ist be packed
In ice when they are sent to market
during any season except winter. Trout
raising, like tine culture o. not-hoase
grapes and greenhouse plants, is an
elegant pursuit. but it can hardly be
recommended for farmers, though they
NAV havela \ fair supply of very good
water on their premises. Its success
depends ON too many contingencies.
What is true of trout-raising Is su STAN
TALLY true OF the raising of salmon. The
places where the salmon can be proiita-
bly raised and where the water can be
controlled by individuals are compare
tiyely few. These should be utilized
and rendered "a productive rs possible.
Cons derable has been accomplished
during the past few wears 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
suppl ed tn water is the eel. This is
the most neglected fish in the country.
Few eels are founi west of Niagara
Falls. 1t is believed by many that tie
ocean is the native hone of all varieties
of eels. 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 large
quantities in all the Eastern cities, and is
disposed of to a considerable extent in
Western towns. The fresa-water eel is
rarely yer found in any market in this
country. Many eels are consumed IN
England. London is supplied with
eels 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 '.low countries" 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 antipathy to
eels. which they associate with snakes
and other reptiles. Sportsmen are not
them from all the waters they fish in.
1t must be admitted that the eel is not
As attractive as the salmon, trout,
mackerel, bass or red-snapper. 1t is
not "a thing of beauty"
Still, "take one consideration with
another" 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 nutrit;ousness. 1t con-
tains large amount of fat. There is
very little waste about eels. 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 a short
time. Eels, however, may be kept alive
several DAYS by putting them in suit
able vessel with some damp mess.
Whether intended for stocking ponds
or for the market they may be carrit
across the continent almost without
difficulty BY means of a rude tank a
shipper or dealer may keep cells 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, i, 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 a 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 a
Massachusetts 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
considerable attention has been paid to
l-culture in England. and it is found
that they multiply fast and grow rapid
" in ponds filled with water that issues
from tile drains, in bog holes from
| which peat is taken, and IN small lakes
| and streams that are of no value for
raising other kinds of fish.-Chicaqo
| Times.
The Woma1t's journal. of Boston,
deprecates the absurdity of the preju-
dice which seeks to promote human
welfare by the seclusion of women A
fitting illustration is found in the ''Con-
vent Horror recently ena, ted in Belle.
vile, nl.-Cieago Tribune.