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
Hoy, P. R.
Fauna of Wisconsin, pp. 134-139 PDF (2.7 MB)
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
Based on date of publication, this material is presumed to be in the public domain.| Original materal owned by South Central Library System.| For information on re-use see: http://digital.library.wisc.edu/1711.dl/Copyright