Carp -

A fresh water fish spending most of its time in muddy bottoms and banks. It is generally of bronze appearance and the larger specimens attain a weight of fifteen to eighteen pounds. There are many varieties, the three best known being the Buffalo or "Common," in season from the middle of July to October; the German, about half the size of the Buffalo and distinguished by its sides being bare of scales, in season from October to April; and the Salmon, a variety which by environment has attained a slight Salmon tint and taste. The flesh of all except the Salmon is a firm white.

The German Carp are the descendants of fry imported from Germany, but they have lost some of the fine characteristics of the home fish.

Arround Carp in The Grocer's Encyclopedia

Carob Beanhome
Carragheen, Irish Moss, Pearl Moss

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