BULLETIN OF THE UNITED STATES FISH COMMISSION. 449 



, ]¥o. 29. IVashifligtoM, I?. C. ©ct. I, 1881. 



ai6 OIV MAIVUFACTUKED FOO£> FOB TKOUT AND CARP.* 



By »J-. C. O. IIARZ. 



Food-flour (Futfermchl). — The compoiieut parts are the same as 

 iu the food cylinders {Futttr zyUnder)^ but its looks indicate a less de- 

 gree of decay and worth lessness. Here, likewise, the presence of artic- 

 ulates can easily be proved. The meat-flour {Fleischmehl) does not play 

 such a prominent part, and after the food has been weighed several 

 times, it may possibly form one-third of the whole. Peas and corn can 

 easily be distinguished and considerable quantities ofother cereals can 

 be noticed. On the basis of my extensive and careful examinations I 

 think I can state with certainty that the two kinds of food in question 

 are composed of the following ingredients : 



1. The cylinder-food consists of: 



Parts. 



Ground meat (including articulates) CO to 65 



Eape or linsued 5 to 10 



Corn 9 to 10 



Peas 9 to 10 



Flour, among it some oat-meal 5 to 10 



Cookiug-salt 10 



2. The food-tlour [Futtermelil) consists of: 



Parts, 



Ground meat 30 to 35 



Eape or linseed 19 to 21 



Corn 9 to 10 



Peas (or vetches) 18 to 22 



Flour and oats 18 to 22 



Cooliiug-salt 1 to 2 



For the preparation of fish-food I would (on the basis of the analysis 

 of the food referred to above) recommend the following receipts : 

 1. For cylinder food, take — 



Price of 



the best 



quality. 



Ground meat 



Ground linseed 



Rape seed flour 



Coarse com flour 



Peas .. 



Coarse flour (if possible, wheat) 



12 65 

 [$3 10] 



*EinFiscbf utter ziir ForeUen und Karpfen. From the D. F-Z., Vol. VII, No. 14. Stet- 

 tin, April 1, 1884. Translated from the German by Herman Jacobson. 



Bull. U. S. F. C, 84 29 



