4:8 FOOD. 



what is tlie best food which can be obtained cheapest and 

 in the greatest quantities. This question is important be- 

 cause tlie profit of Trout-raising depends upon it. All other 

 circumstances being equal, he who can obtain the cheapest 

 food will make Trout-raising pay. In France and Ger- 

 many dead animals are gathered from the farms around 

 the hsh establishments and made into pates, or pies, which 

 are fed to the fish as wanted. However good this may be 

 for the fish it is somewhat repugnant to the taste of the 

 fish eater. In this country we pursue a cleaner method. 

 The pluck of animals killed (that is the liglits and liver) is 

 obtained from the butchers. This fo<>d can be obtained 

 fresh at least once or twice a week in most localities and 

 kept iresh by means of an ice house. In fact Trout will 

 not eat decayed or spoiled meat unless they are very hun- 

 gry. They are very dainty in their tastes and will often 

 go hungry rather than take anything which they do not 

 fancy. We feed meat to them raw. They have never 

 been used to cooked food in their natural state and we do 

 not see that it is any better for them. The lights should 

 be given to the larger fish as it cannot be chopped so fine 

 as the liver and is more apt to hang in strips or strings. 

 The liver which can easily be cut into small pieces may be 

 fed to the smaller fish. A Trout will sometimes choke to 

 death ; they are so greedy that they attempt to swallow a 

 very large piece of food. Sometimes this sticks in their 

 throats and kills them. Often it is caught in iheir teeth 

 and thus prevented from going down the throat, or it gets 

 into their gills and stops their breathing. They will, when 

 choking, come to the top of the water, and may sometimes 

 be saved by taking the piece out of their throats, or push- 

 ing it down. But the best remedy is to chop the meat fine, 

 sa}^ one-half or one-quarter inch squares for two and three 

 years old. IS o machine which we have ever tried would 

 do the work of chopping to our satisfaction. A sausage 



