FISHFOOD 69 



scrambling increases the bulk and improves the balance of the food. 

 For those who, like the author, had to learn to scramble an egg, we give 

 the method : Beat the egg, add a bit of salt and a tablespoonful of milk 

 or water to make it more tender. Stir in teaspoonful of the cereal if de- 

 sired. Pour into saucepan which had been thinly greased with butter and 

 place over a moderate fire, stirring rapidly to prevent sticking. It will 

 be finished very quickly. In feeding it should be somewhat broken up. 

 The slight grease on the water does no harm and soon disappears. The 

 beaten egg may be rendered into greaseless flakes by slowly pouring into 

 boiling water while stirring. Add a little salt to the water, as well as 

 the egg. Gather flakes by pouring through tea-strainer. 



Finely chopped crisp lettuce leaves are eagerly taken by many fishes, 

 no doubt to their benefit. 



Boiled spinach as prepared for the table, chopped finely, is enjoyed, 

 especially by goldfishes. It seems to have a distinct laxative effect. 



In feeding any kind of dried granular food it is best to use small 

 sizes. Water causes large grains to swell considerably. This sometimes 

 produces indigestion when the food swells after being swallowed. Some 

 fanciers scald dry food just before feeding, which is possibly a good prac- 

 tice, although it may wash out some of the "flavor." 



It might be well to repeat here that the use in the aquarium of 

 pebbles without sand is inadvisable because granular food lodges in the 

 stones, where it cannot be reached by the fishes, eventually decomposing 

 and fouling the water. 



For those wishing to make a general fishfood suitable for all except 

 strictly carnivorous fishes, the following recipe will be found to be very 

 good: 



Quarter tumbler powdered cod 



Three-quarters tumbler powdered shrimp 



Three tumblers flour 



One teaspoonful Epsom salts 



Three teaspoonfuls baking powder 



Three teaspoonfuls powdered chalk 



Add two raw eggs and sufficient water to make the mixture into the 

 usual consistency of bread dough. Place in pan and bake like bread in 

 oven. When properly baked allow to cool and cut into thin slices. After 

 thoroughly drying slices, grind in coffee mill and sift into desired sizes. 

 Place all dry fish-foods immediately after manufacture in well-secured 

 jars or other actually tight receptacles. Moths, flies and other insects 



