FOOD. 



37 



dentally useful in keeping down the temperature of the 

 pond. This is apt to rise in hot weather, as much water 

 cannot be let into the pond at first 'for fear of washing the 

 young and weak fish against the screens by the force of the 

 current. More water must be let in as the fish grow older 

 and stronger. 



Food. — Any food of an animal nature which can be mi- 

 nutely and uniformly divided, will serve as food for the 

 young Trout. Liver can be boiled and grated, or raw liver 

 can be chopped up with an old razor very fine and then fed 

 to the young fish drop by drop. The yolk of an egg boiled 

 hard and grated makes a good food ; but in our experience 

 the best food is thick milk or bonny clabber, which can 

 easily be strained through a coarse cloth and thus reduced 

 to atoms. It is not material about removing all the whey, 

 as the water will wash it off, and it does not hurt the fish ; 

 dilute with onedialf or two-thirds water. A half tea-cup 

 full of this mixture will feed a hundred thousand fish when 

 they first begin to feed. Tiie best way to feed them is to 

 take a case-knife, dip it in the feed and slirt off the food 

 which adheres in to the troughs ; a very simple way, but 

 one answering all practical purposes. Care should be taken 

 not to feed too much, else the surplus food will remain on 

 the bottom, and decaying there foul the trough. The rea- 

 son of the difiiculty in raising young fish appears to be 

 that they are literally starved to death. The food which 

 we can give them is not natural to them, and it is often 

 given in such coarse pieces that they cannot take it, and 

 sometimes, through the carelessness of a hired hand, they 

 are neglected two or three days at a time. The question 

 will very naturally be asked, " Is it not possible to obtain 

 their natural food ? " We answ^er, yes, in small quantities. 

 The moss and weeds in every stream are full of it, and by 

 placing in the troughs fresh moss and weeds gathered from 



