are cooked in the same manner as turbots, but, being smaller, do not require so long boiling. But, in boiling any description of fish, never take it up until it will leave the bone with facility, which try by placing the point of a knife between the flesh and the bone; if done, the knife will part them easily.

Carp became naturalized in this country in 1514, since which time the breed has considerably increased; they might be made of more value if proper attention were paid to them. Choose them of a middling size, with a soft roe, if possible; the scales of a yellowish color near the belly; the eyes bright; the gills very red, and hard to pull out; should a hard-roed one be preferred, do not choose it too full. In cleaning, take off the scales as in the last, then make a small incision in the belly, close to the bladder; pull out the gills, and the interior will come with them; should any, however, remain, take it out of the incision without breaking the gall or disturbing the roe; lay it in spring water half an hour to disgorge, then dry it with a cloth. The large sea carp, some of which weigh from thirty to fifty pounds, are not worth cooking.