If you pull a carp out of cold water their meat is firm and lacks the fishy tasting fat they put on over summer. A big carp will yield a lot of meat. The best ones come out of a hole cut in the ice during the winter. When I was a kid the men would go to one of the local rivers. At the down stream end of a slow moving pool they would cut a 4x6 foot hole in the ice and throw shell corn on the bottom of the river to reflect the sunlight. A bunch of the men would go up stream and pound the ice to drive the carp towards the hole in the ice, where there would be 2 or 3 men waiting with fish spears. The meat would be put up in different ways. Smoked, canned, or pickled.
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Today's Featured Article - An AC Model M Crawler - by Anthony West. Neil Atkins is a man in his late thirties, a mild and patient character who talks fondly of his farming heritage. He farms around a hundred and fifty acres of arable land, in a village called Southam, located just outside Leamington Spa in Warwickshire. The soil is a rich dark brown and is well looked after. unlike some areas in the midlands it is also fairly flat, broken only by hedgerows and the occasional valley and brook. A copse of wildbreaking silver birch and oak trees surround the top si
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