colouring, though among true naturalists I think the Prussian carp will always compete with it to advantage, for the gold fish is certainly the dullest-minded of the family, and, like most fops, lazy and unteachable. Pennant says, “In China every person of fashion keeps them for amusement, either in porcelain vessels, or in the small basins that decorate the courts of the Chinese houses. The beauty of their colours and their lively motions give great entertainment, especially to the ladies, whose pleasures, from the policy of the country, are extremely limited.” This carp appears to have been introduced into Britain about 1611, though the precise date is now difficult to determine. Mr. Yarrell leaves it an open question.
A large number of those reared for sale are the produce of waters which receive the waste steam from factories, and which are thus kept to a temperature frequently as high as 80 degrees. In fact this carp is most prolific in tepid water, though those that are bred at a lower temperature are more beautiful. The gold carp is not the only fish that can bear such high degrees of heat, perch and mullet have been found in waters at 86 degrees; live eels were found by De Saussure in water heated to 113 degrees, and other instances, mentioned in Bushnan’s “Study of Nature,” show the adaptability to temperature in fish of many other species. I had minnows frozen into a solid mass last winter, and the same day they were thrown into a tank, in a room where a fire was burning, and in a few hours were sporting about in a genial warmth of 60 degrees, a change of more than thirty degrees in a few hours.
