Animal flours have to be boiled before use and are mixei with vegetable flours into 

 a stiff mush. Prevention of scattering and leaching out of foud is at least as important 

 as favorable composition of food in the growing of carp. 



Itehydrated lupines and likewise horsechestnuts are nowadays a market commodity, a 

 "staple," sold under the trade name of "Lupiscin." Mixtures with flesh-bone flour 

 "Luplscin I" are also on the market. Walter has 10 percent better results with "Lupiscin" 

 than with lupines. The manufacturer of "Lupiscin" states that the processing of this 

 product does not affect the digestibility of the so treated lupines. 



The better results with "Lupiscin" are probably simply due to its low water content. 

 Kellner has rightly said that digestible matter is lost in the roasting process of food- 

 stuffs. On the other hand, the dehydrating process makes for better food preservation, 

 while at the same time certain unpalatable components of lupines and horsechestnuts are 

 destroyed through roasting. 



2. Foodstuffs for Trout . 



Foodstuffs for trout in the intensive feeding operations, most always require a 

 special and careful storage and preparation. There must be a cooling or icing room 

 available for the storage of fresh sea fish and fresh meat. It can be built, in the 

 brood house. It may be helpful to store cases of food by suspending them in conduits 

 which are mostly cool. The flesh of warm blooded animals which is frequently obtained 

 in frozen state can be conveniently thawed here and remains well preserved so the food 

 needs be drawn upon only two to four times per week. 



Another special small room or one in a small building in the vicinity of the pond 

 serves as a "food kitchen", food room, or food house. This room must be kept scrupulously 

 clean and well ventilated. The kitchen must contain a meat chopper, not too small a 

 model, in which fish can be ground head and all, also a special table for butchery, and 

 cooking or preferably steaming facilities. The chopping machine may be hand powered in 

 small fisheries, or for larger operations may be driven by turbines or water wheels run 

 by storage water or by sufficiently strong motors outside of the kitchen (Fig. 39). 

 Warning! Meat grinders, next to vehicles have caused the most accidents in the pond 

 industry, as shown by statistics. 



The flesh of warm blooded animals to be used for food must be freed from fatty 

 tissue, large bones and very coarse sinews, and after immediate addition of dry flours 

 or other supplementary foods (fish meal, shrimp meal, wheat bran, rye flour, potato 

 pulp, mashed potatoes, beechwood sawdust, also clay, food lime, etc.), the mixture is 

 put through the chopping machine. If small-holed plates are to be used, it is better to 

 grind twice, the first time without adding the supplementary food. Short firm noodles 

 should be formed. 10 to 20 percent of the food must consist of binding additions. In 

 my experience I find that smaller amounts of sinews are not harmful, even if they hang 

 out of the fish's vent for sane time after feeding, as we are dealing with very soft 

 "filling" ingredients. Smaller bones (especially after previous steaming) can be ground 

 through. They enrich the food by their mineral content and as "ballast". 



In the preparation of fresh sea fish, particularly strong skeletal parts may be 

 removed. All too great an anxiety is out of place, since predatory fishes naturally 

 devour the bones of their prey, and a good breaking up of bones occurs in the meat 

 chopper. Grinding through, is done as with fresh meat of warm blooded animals. For 

 binder materials for fishes, only good fish flours, rye flour and similar material is 

 to be recommended. Spleen, the principal foodstuff for broods is scraped for the very 

 young brood. It is nailed upon a board and scraped out till only the membraneti are left. 

 For larger brood the spleen can be ground through, but the perforated plates must not 

 be too fine, in order to avoid stopping up. Additions at the beginning of feeding are 

 mostly never made or only in narrow limits (best salt-free fish flour, fresh sea fish or 

 shrimp meals). "Dead fresh water fish and unremoved sea fish, if they are not absolutely 

 fresh, must be removed before the preparation. According to Buschkiel, two dozen food- 

 fishes can be mixed with dry food and chopped and ready for feeding in one hour with a 

 strong chopping machine. 



13^ 



