57G REPORT OF COMMLSSIONER OF FISH AND FISHERIES. [110] 



iu cock-cliafers — which iu jears when these beetles are plentiful doubt- 

 less lu great i)art form tlie food of the carp in ponds which are sur- 

 rounded by trees and shrubs whence the wind casts them into the water — 

 is Nh : Nfr=l : 0.6. We are justilied in supposing that the proportion 

 of nutritive substances iu other beetles and insects, as well as iu their 

 larvfE, is very similai-. Our calculations showed the i)roiJortiou to be 

 1: 0.38, and 0.43, and 0.57, respectively, so that the difference between 

 the two proportions is not very great, especially if we take into consid- 

 eration that the proportion of nutritive substances, in all probability, 

 varies a little iu the different insects. We shall, therefore, not be far 

 from the truth if we say that the most favorable proportion of nutritive 

 substances in carp-food is Nh : jS^fr=l : 0.5 (or 0,0), and that consequently 

 food containing- a good deal of nitrogen is the best and most proiitable 

 for carp. Before entering upon a further examination of the question 

 which is the most suitable (puintity of food, we will give, in tabulated 

 form, the various articles used as carp-food, showing the percentage of 

 nutritive substances contained in each, following iu this the tables i)re- 

 pared by Prof. E. Woltf : 



Per cent of — 



In 100 poumls of food. 



Blood, fipsh. ... 



JJlood, dri.d 



Hoi.'sc-llcsli, lean 



Fish ^;u;ino 



Curds . 



O lut tn, diy 



Mciit, dried ;iiid ground line 



llcrtit, luniks, liver, and brains of oxen 



Worms, miig^'ots, beetles, other insects, and their 

 lujvie. 



Cock-chafers, fresh 



Co<'lcchafers, diied 



Pumpkin-seed cake 



Leer. 



Linseed flour,irom which the oil lias been extracted 



Heiup-sced cake 



Poppy seed cake 



Ka])c-secd cake 



Rape llonr, from which I he oil has b(^en extracted. 



Skiinnjed milk 



Linseed cake 



Vetches 



Field beans 



Malt germs 



Lentils 



Buttermilk 



Peas 



Pea Hour 



Eefuse from bieweries 



Refuse from distilleries 



Rod clover, before it has bloomed 



Wheat bran 



Rye husks 



liefuse IVoni potatoes used in distilling 



(^ow's milk 



Rye bran 



Gluten, refuse froui starch factoiies 



Wheat husks, from starch factories 



Jled clover in fijll bloom 



Water. 



SO. 

 12.0 

 76.3 

 12.0 



70.4 

 VS. 5 

 12.0 

 70.0 

 0.7 

 0.!) 



u.n 

 11. :f 



8.5 

 90.0 

 12.2 

 14. a 

 14.5 

 10.1 

 14.5 

 !)0. 1 

 14. .-i 

 11.4 

 76.0 

 01.0 

 83.0 

 12.9 

 70. 

 91.0 

 S7. 5 



r2. 5 



70. 

 71.0 

 80.4 



Digestible substances. 



Albumen. 



19.1 

 r.4. 1 

 21.0 

 44.1 

 38.0 

 68. 9 

 69.2 

 10.3 



13.0 



38.0 



50.0 



18.3 



27.8 



20.9 



26.8 



25.3 



20. 5 



3.5 



24.8 



24.8 



23.0 



14.4 



21.4 



3.0 



20.2 



20.9 



3.0 



1.7 



2.3 



12.6 



5.2 



1.5 



3.2 



12. 2 



0.4 



.3.7 



1.7 



Hydrates' 



of I Pat. 

 carbon. 



16.0 

 0.3 



9.7 



33.9 

 17.4 

 35.4 

 23.8 

 20.2 



5.0 

 27.5 

 48.2 

 50. 2 

 45.0 

 5L2 



5.4 

 54.4 

 55. 4 

 18.8 



.5.4 



7.4 

 42.7 

 J8. 1 



5.8 



2.0 

 46.2 

 24. 5 

 1.5.1 



8.7 



0.1 

 0.5 

 1.1 

 1.0 



7.7 



1.5 



11.2 



7.3 ! 



Piopor- 



tion of 



nutritive 



sub- 

 stances. 

 Nh.=l. 



3.1 

 9. 1 

 10.5 

 1.5.8 

 2.1 

 5. 2 

 7.4 

 7.7 

 2.5 

 0.7 

 8.9 

 2. .5 

 1.4 

 1.7 



I'.O 

 1.7 

 2.8 

 0.8 

 0.3 

 0.5 

 2.0 

 1.2 

 0.2 

 3.6 

 3.0 

 0.5 

 1.8 

 0.4 



0.1 

 0.1 

 0.1 

 0.1 

 0.2 

 0.3 

 0.4 

 0.5 

 0.5 too. 6 



0.6 

 0.6 

 0.7 

 0.9 

 1.4 

 1.5 

 1.7 

 1.7 

 1.9 

 L9 

 2.0 

 2.2 

 2.3 

 2.5 

 2.6 

 2.6 

 2.9 

 3.0 

 3.4 

 3.5 

 3.8 

 3.9 

 4.1 

 4.2 

 4.4 

 4.5' 

 .5.0 

 5.3 

 5.7 



