[7] ARTIFICIAL FEEDING OF CARP. 1()15 



More than a bundred observations made in the piscicultural estab- 

 lishment of Mr. Kuifer, in Munich, have satisfactorily proven that the 

 quantity of my standard was entirely sufficient. Mr. Kufifer daily feeds 

 100 to I'Jo kilograms of trout with only a few haudsful of roe and fish 

 entrails in addition to a bleak about 10 centimeters in length to each 

 trout. Thereby he has, for more than twenty years, obtained a daily 

 increase of 1 kilogram for each 100 kilograms live weight. In seeking 

 to ascertain the weight of the dry substances and the nutritive matter 

 contained in them per 500 kilograms live weight, in this kind of food 

 and in the above quantities, one will come very near to the figures of 

 my standard of food. In making similar experiments, principally with 

 cheap, lean portions of meat which are generallj' used for feeding fish — 

 following herein the rule laid down by a well-known authority, Living- 

 ston Stone (see Von dem Borne Fischzncht, first edition, p. 73), according 

 to which 2.5 kilograms of meat produce 0.5 kilogram of fish flesh — one 

 will arrive at similar results. The quantity of albumen contained in the 

 above quantities agrees with my calculations that 1 kilogram of meat- 

 flour produces exactly 1 kilogram of fish-flesh. All similar analyses of 

 food which have come under my notice in a number of piscicultural and 

 scientific journals, and which have i)roduced particularly favorable re- 

 sults, have confirmed the practical correctness of my standard of food. 



That the standard proportion of nutritive substances, Nh : I:^fr=l : 0.5, 

 can only be obtained when pure meat-flour is fed, will become clear 

 when one remembers that, according to Professor Wolft*, the proportion 

 of nutritive substances in meat-flour is only 1:0.4, and that conse- 

 quently it needs an addition of some food containing hydrate of carbon 

 in order to produce the desired proportion. That a mixture of food 

 showing the required i)roportion may be obtained at a comparatively 

 small expense will be seen from the following facts : 



In the food used at Plan the kilogram of albumen is said to have 

 cost 84 to 88 pfennigs [21 or 22 cents]. This must be considered dear; 

 yet it cannot be owing to my standard of food, but to an irrational 

 Diethod of mixing the food. Nevertheless, in spite of this great expense, 

 tlie results show a very considerable j)rofit. It required 0.496, or, in 

 round figures, 0.05 kilogram of albumen, costing 44 pfennigs [11 cents] 

 to produce 1 kilogram of fish flesli. Calculating the price of 1 kilogram 

 of car}) at 100 pfennigs [25 cents], we get a net gain of 56 pfennigs [14 

 centsl i)er kilogram, which can only be accounted for by the method of 

 feeding employed. If, however, the meat-flour had only been mixed 

 with some binding soil, such as clay, which was frequently done in olden 

 times, our calculations w'ould be as follows: the price of meat-flour 

 varies from 11 to 18 marks [$2.6 L to $4.28] per hundred weight; supposing 

 it to cost 18 marks [$4,2S], the kilogram would cost 36 pfennigs [9 cents], 

 and counting 4 pfennigs [1 cent] for pre[)aration and soil, the cost would 

 bt', 40 i)fennigs [10 cents]. As we have seen above, 0.664 kilograms of 

 meat-flonr produce an increase of I kilogram. The kilogram of fish 



