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.