CHAPTER VI. 



CONCLUDING CHAPTER. 



Section I. — The Work in General at a Trout- 

 Breeding Establishment. 



THE work at a trout-breeding establishment varies 

 with the season of the year. In the summer, when 

 the work is the Ughtest, it is a routine nearly as fol- 

 lows. You go to the ponds in the morning, examine the 

 streams,* and clean the screens. You then take the 

 meat as the butcher has left it, sort it for the different 

 sizes of fish, grate the liver for the young fry, chop 

 the heart in the cutter for the yearlings, run the rest 

 through the sausage-grinder for the large trout, and 

 give the refuse to the dog. You next take the feeder 

 and feed the fry, and examine them thoroughly ; then 

 the yearlings, then the large fish. You then feed the 



* I would like here to caution beginners, when going the 

 rounds for the purpose of seeing if everything is right, never to 

 take anything for granted, but, on the contrary, to look over the 

 works with the expectation of finding something wrong. Though 

 you may have left everything perfectly safe, as you supposed, the 

 day before, a dozen things may have occurred during the night 

 to make trouble. I could mention numberless instances where 

 losses have occurred from the keeper taking for granted that 

 everything was right, and consequently overlooking something 

 that was wrong. 



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