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 - Restoration Story: Fordson Major - by Anthony West. George bought his Fordson Major from a an implement sale about 18 years ago for £200.00 (UK). There is no known history regarding its origins or what service it had done, but the following work was undertaken alone to bring it up to show standard. From the engine number, it was found that this Major was produced late 1946. It was almost complete but had various parts that would definitely need replacing.
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