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The history of Columbia County, Wisconsin, containing an account of its settlement, growth, development and resources; an extensive and minute sketch of its cities, towns and villages--their improvements, industries, manufactories, churches, schools and societies; its war record, biographical sketches, portraits of prominent men and early settlers; the whole preceded by a history of Wisconsin, statistics of the state, and an abstract of its laws and constitution and of the constitution of the United States
(1880)

Hoy, P. R.
Fauna of Wisconsin,   pp. 134-139 PDF (2.7 MB)


Page 134


HISTORY OF WISCONSIN.
    SUMACH---Rhus typhina. -Is a tall shrub,  11 known, but seldom cultivated.
When well
grown it is ornamental and well adapted for planting in clumps.
     Hop TREE-Ptclea trifoliata. --This is a showy shrub with shining leaves,
which should be
cultivated. Common in rich, alluvial ground.
    BLADDER NUT - Staphylea trifolia. - Is a fine, upright, showy shrub,
found sparingly all over
the state. Is ornamental, with greenish striped branches and showy leaves.
                                           VINES.
    VIRGINIA CREEPYR-Ampelopsis quinquefolia.-This is a noble vine, climbing
extensively by
disc-bearing tendrils, so well known as to require no eulogy. Especially
beautiful in its fall
colors.
    BITTER SWEET- Celastrus scandens. --Is a stout twining vine, which would
be an ornament to
any grounds. In the fall and early winter it is noticeable for its bright
fruit. Common.
    YELLOW HONEYSUCKLE-- Lonicera flava. - Is a fine native vine, which is
found climbing over
tall shrubs and trees. Ornamental. There are several other species of honeysuckle;
none, how-
ever, worthy of special mention.
     FROST GRAPE - Vita? cordifolia. - This tall-growing vine has deliciously
sweet blossoms,
which perfume the air for a great distance around. For use as a screen, this
hardy species will
be found highly satisfactory.
                  FAUNA OF WISCONSIN.
                                   By P. R. HOY, M.D.
                         FISH     AND      FISH     CULTURE.
     Fish are cold blooded aquatic vertebrates, having fins as organs of
progression. They have
a two-chambered heart; their bodies are mostly covered with scales, yet a
few are entirely naked,
like catfish and eels; others again are covered with curious plates, such
as the sturgeon. Fish
inhabit both salt and fresh water. It is admitted by all authority that fresh-water
fish are more
universally edible than those inhabiting the ocean. Marine fish'are said
to be more highly
flavored than those inhabiting fresh waters; an assertion I am by no means
prepared to admit.
As a rule, fish are better the colder and purer the water in which they are
found, and where can
you find those ccnditions more favorable than in the cold depths of our great
lakes ? We have
tasted, under the most favorable conditions, about every one of the celebrated
salt-water fish, and
can say that whoever eats a whitefish just taken from the pure, cold water
of Lake Michigan will
have no reason to be envious of the dwellers by the sea.
     Fish are inconceivably prolific; a single female deposits at one spawn
from one thousand to
one million eggs, varying according to species.
     Fish afford a valuable article of food for man, being highly nutritious
and easy of' digestion;
they abound in phosphates, hence are valuable as affording nutrition to the
osseous and nervous sys-
tem, hence they have been termed, not inappropriately, brain food-certainly
a very desirable article
of diet for some people. They are more savory, nutritious and easy of digestion
when just taken
from the water; in fact, the sooner they are cooked after being caught the
better. No fish should
be more than a few hours from its watery element before being placed upon
the table. For con-
venience, I will group our fish into families as a basis for what I shall
offer. Our bony fish,
134


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