1018 REPORT OF COMMISSIONER OF FLSH AND FISHERIES. [10] 



by the carp, we will mention fiesh and dry blood, with a proportion of 

 nutritive substances Nli:Nfr =1:0.1; lean horse-flesh with a propor- 

 tion of 1:0.1; fish-guano or fish-flour, of 1:0.1; thick milt, of 1 :0.2; 

 dry refuse from starcli factories [gluten], of 1:0.3; and meat-flour, of 

 1: 0.4. Of substances lacking in nitrogon we may mention potatoes, 

 with a proportion of nutritive substances of 1 : 10.6. If we add to a 

 food, or mixture of food, containing a proportion of nutritive substances 

 of 1: 0.5, about the same weight of potatoes, and to one of 1: 0.2 about 

 half the weight of potatoes, or to a certain weight of meat-flour, the 

 fourth part of this weight in j^otatoes, or to a certain weight of fish- 

 guano the same weight of potatoes, we shall come very near to the re- 

 quired proportion 1 : 0.5 of nutritive substances. 



Such a mixture will become suitable for food, if boiled potatoes are 

 mashed, then mixed with the articles of food, and mashed again repeat- 

 edly. During cool weather, or kept in a cellar, this !ood will keep for 

 several weeks. When it is to be used, it is best taken out with a shovel 

 or spade, broken into small pieces, and thus fed to the fish. Mixtures 

 of meat-flour, fish-guano, horse-flesh, and similar substances, with pota- 

 toes, will, however, when thrown into the water, only hold together for 

 a few minutes. These mixtures are only specially adapted to young 

 fry, and they should be placed in the flat grassy edges of the ponds 

 where the particles of food cling to the grass, and are found by the young 

 fish. For larger fish these mixtures are not well suited, whilst solid 

 food substances are not adapted to young fish. If one adds to such a 

 mixture corresponding quantities of blood, thick milk, gluten from 

 starch factories, worms, snails, or beetles, a tough paste may be made 

 which will remain in the water for some time without dissolving. It 

 may then be fed to the fish at once. If one wishes to keep it for some 

 time, long strings are formed of this dough or jiaste by pressing it 

 through the apertures of a sieve ; these strings are cut in pieces of about 

 the size of a pea, and are either dried in the sun and air, or baked. They 

 are then well adapted to fish that are two years old or older. 



Mixtures of fish-guano, meat-flour, dry meat chopped fine with flour 

 or bran, are prepared by putting the first-mentioned substances in a 

 barrel or any other suitable vessel and pouring boiling water over them 

 till they will not absorb any more, whereupon the flour is added, and 

 the entire mass is well mixed and kneaded. This food may be used as 

 soon as it has grown cold, but it may also be kept for several days with- 

 out any danger of its spoiling. This mixture may also be dried in the 

 air, or be baked, when it will keep for a considerable length of time. 



It will be well, especially when meat-flour is used, which does not con- 

 tain any salt, to add a little salt — say about 10 kilograms coarse salt to 

 100 kilograms of food. 



The necessity of maintaining the proper proportion of the nutritive 

 substances, and to this end of using mixed food for carp, will exist in 



