TROPICAL AQUARIUM FISHES 129 



produces indigestion when the food swells after being swallowed. Many 

 fanciers in Germany scald food just before feeding, which is no doubt a 

 good practise. 



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 



Half tumbler powdered liver 



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 in oven. 

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

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

 all dry fishfoods zvell secured in bottles or other actually tight receptacles. 

 Moths and other insects gain a foothold and soon turn the food into a 

 mass of worms and refuse. 



In above recipe the cod is prepared by purchasing a package of 

 shredded cod, drying over slow fire and grinding fine in coflFee mill. The 

 liver should be parboiled, cut into thin strips, dried and ground. Dried 

 shrimp may be had at Chinese grocery stores. It needs to be broken in 

 pieces, put through a coarse setting of the mill, then well dried for a few 

 days and lastly ground fine. 



Whole wheat flour is preferable to white flour. 



Powdered cuttlebone or eggshell may be used instead of chalk. 



Those desiring to experiment on a food according- to their own 

 ideas of ingredients and proportions may safely use any of the following 

 items, in addition to those already mentioned : Pea flour, rice flour, 

 rye flour, vermicelli, boiled fish, boiled yellow of egg, fine corn meal, 

 ant eggs, chopped earthworms, water crackers, dried bread, chopped 

 meal worms, dried and powdered lettuce leaves, dried fish roe and dried 

 daphnia. In preparing the latter two ingredients they should be par- 

 boiled with a moderate amount of salt, then placed in cheesecloth ; water 

 squeezed out, spread out thin on tin plates and dried quickly in the sun 

 or slow oven. The drying must be thorough and quick. In drying it 

 will be found that the shrinkage in volume will be very great. It should, 

 therefore, be remembered that these ingredients are highly concentrated 

 and be used accordingly. 



