Pig. AOo Fish food steamer of the firm Gotthardt and Kiihne, 

 Left - 2 steam hoods. Right - steam generator. 

 D.P..P. - German patent. 



There are almost unlimited possibilities for the preparation of trout food mixtures. 

 A great number of variations are possible merely by changing the ratio of main food to 

 admixed food. Even more variety nay be gotten by a greater variety of admixture foods. 



For example, I shall give only three trout food mij-itures here: 



(1) &7% of slaughter house wastes and 



33/S of fish riour and rye flour in equal parts. 



(2) 50^ of fresh sea fish 

 30:? of fish flour 



10^ of shrimp middling 



10^ of rice flour (food flour) 



The different flours are first mixed together and may be moistened with blood. The 

 mixture is then passed through the meat chopper, together ■svith the sea fish. 



(3) Ahren's mixture . 



25% of rj-e flour 



25^ of shrimp middling 



25$ of fish flour 



25$ of meat flour (fresh salt water fish or fi»esh meat can be substituted), 



Skimmed milk can be used to mix all this into a mush and the mixture can 

 be recommended even for young broodlings. An addition of blood iii?)roves 

 the mixture. 



"Salmona", a dehydrated trout food has lately appeared upon the market, 

 formula: 



Here is the 



Hake a dough of 1 kilogram of "Salmona" and of 1 liter of water. 



Let the well mixed dough stay for 30 minutes, then work it over again, 



and feed it to the fish. 



According to Lehmann, "Sa]-mona" contains 1 ,A percent of salt and no bone flour or any 

 kind of flour from v.-arm blooded animals. The food quotient varies between 2.7 to 6, 

 according to varying temperatures and the variable size of test fish. Lehmann states that 



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