212 DOMESTICATED TROUT. 



1. Other kinds of meat. 



2. Live minnows. 



3. Fish-flesh ground up. 



4. Sour-milk curd. 



5. Worms and insects. 



1. Other kinds of meat. Trout, being carnivorous, 

 will always thrive on meat. Therefore, any kind of 

 meat, whether raw or boiled, which is cheap enough 

 and convenient enough, makes suitable food for them. 

 Horse-flesh,* young calves, and scant sheep would an- 

 swer for trout-food, and are also cheap. 



2. Lwe ininnows. These unquestionably form a 

 very desirable article of food for trout, and should be 

 given them when they can be aflbrded. They are natu- 

 ral food, and at the same time furnish a wholesome 

 change from the usual meat diet. In some favorable 

 places they can be obtained in vast quantities, and are 

 the cheapest food that can be had. These are excep- 

 tional localities, it is true ; but in almost all brooks they 

 can be collected in considerable quantities by shutting 

 off the stream above, and netting them out of the little 

 pools in which they are trapped by the receding water. 



The use of live minnows in large ponds has been 

 objected to on the ground that minnows, living on 

 the same insects and other food as the trout, rob the 

 trout of what they would otherwise get themselves. 

 This objection has some weight, it is true, in itself; 

 but it is more than offset by the value of the min- 

 nows to the trout. The minnows more than com- 

 pensate in themselves to the trout for what they 



* Paris lived on horse-flesh ; why should not trout 1 



