68 AMERICAN FISH CULTURE. 



rise with avidity for the particles that float, and seize those 

 that are carried along beneath the surface. 



This is a critical time with the fry, and some, perhaps 

 many, will die from no ascertainable cause. Great care 

 should be taken that they are not washed by the current in 

 numbers against the screens, as many are too weak to disen- 

 gage themselves, the stream pressing them against the wire 

 cloth until they die. It would be well, therefore, to place 

 something in each nest to make an eddy for those that re- 

 quire still water, or have two short bulkheads, as -pictured 

 in plan of the nursery. Four or five different kinds of food 

 have been recommended. Liver or lean meat boiled hard 

 and grated ; the yolks of eggs boiled hard and reduced 

 almost to a powder ; raw liver chopped fine with a long 

 sharp knife ; fresh or coagulated blood ; fresh shad or 

 herring roe, raw or boiled ; thick milk or bonny-clabber, 

 and curds. The best way of feeding bonny-clabber, is to 

 dip out two or three spoonfuls from the pan in which it 

 has thickened, into the small net used for transferring the 

 fry from one apartment to another. The net is held in the 

 water, and the clabber, by breaking and stirring with a 

 spoon, is reduced to fine particles, while the whey is carried 

 oft" by the current. By shaking the net and canting it, the 

 atoms float out and are borne along mostly on top, when 

 the fry will rise eagerly at them, and also take those beneath 

 the surface, as well as the particles that after awhile sink 

 to the bottom. This is the lightest, and, I think, the most 

 suitable thing for fry when they first begin to feed. Curd, 

 which may be fed to them a few weeks or a month later, 



