THE POPE is very like a small perch, but with a curiously formed single dorsal fin: the colour of the back is a dusky olive green; the sides light brownish green and copper colour; and small brown spots are spread over the dorsal fin, the back, and tail. The pectoral, ventral, and anal fins are pale brown. This fish rarely exceeds six inches in length; but it is nearly as good as a perch of the same size, which it resembles, both in its haunts and habits; it spawns in April, and feeds on small fry, worms, or aquatic insects. Cuvier assigns the credit of the first discovery of this fish to an Englishman of the name of Caius, who found it in the river Yare, near Norwich, and called it Aspredo, a translation of our name Ruffe, (rough,) which is well applied to it, on account of the harsh feel of its denticulated scales. [Illustration] [Illustration: THE CARP, (_Cyprinus carpio_,)] IS famous for the sweetness of its flesh, when of moderate size, that is, when measuring about twelve to fifteen inches in length, and weighing about three pounds. The scales are large, with a golden gloss upon a dark green ground. These fish sometimes grow to the length of three or four feet, and contain a great quantity of fat. The soft roe of the Carp is esteemed a great delicacy among epicures. In the canals of Chantilly, formerly the seat of the Prince of Condé, Carps have been kept for above one hundred years, most of them appearing hoary through old age, and so tame that they answered to their names when the keeper called them to be fed. This fish has large molar teeth only, situate at the back part of the head or throat, and a broad tongue; the tail is widely spread as well as the fins, which are inclined to a reddish tint. Carp that live in rivers and running streams are preferred for the table, as those which inhabit pools and ponds have generally a muddy and disagreeable taste. Though so cunning in general as to be called the River Fox, yet at spawning time they suffer themselves to be tickled and caught without attempting to escape. It is said that Carp were first brought to England about three hundred years ago. They are very tenacious of life, and at the inns in Holland are often kept alive a month or six weeks, by being fed with bread and milk, and laid on wet moss in a net, which is hung from the ceiling in an airy place. The moss is kept moist, and water is thrown over the fish twice a day. Carp is always considered a delicacy for the table, especially when stewed in port wine; and it appears to have been long held in high estimation on that account, as we find, from the privy purse expenses of Henry VIII., that the bluff king was exceedingly fond of Carp. [Illustration: THE TENCH, (_Cyprinus tinca_,)]