28 American Fishezies Society 



FOODS USED. 



Aside from beef and pig liver, the former used for comparison 

 with other foods, the following products were tried : 



Meat meal, known also as "animal meal" and "fish meal," is 

 made entirely from scrap lean meat, dried and ground. It is put 

 out in three grades — fine, medium and coarse — and retails for 

 about 5 cents a pound in 100-lb. bags. It contains only a min- 

 imum amount of fat, is practically free from dirt and will keep 

 indefinitely in a dry place. Meat meal is valued principally for 

 its high protein content. 



The fish meal used was manufactured from marine fish of 

 species not placed on the market. It contained only about 10% 

 fat and was kept for two years without deteriorating. The cost 

 was approximately 4^2 cents per pound. 



Shrimp meal, commonly called "shrimp dust" or "shrimp 

 bran," is the refuse from the Mississippi driers and canneries. It 

 consists of the dried parts of shrimp and prawns not used for human 

 food. It varies in texture from fine meal to coarse irregular pieces 

 and will keep indefinitely in a dry condition. Although slightly 

 deficient in available protein it contains a large amount of chitin, 

 a substance that trout secure abundantly from many natural food 

 organisms, in addition a large per cent of common salt, phos- 

 phates and lime. The cost is approximately 2}4 cents per pound. 



Peanut oil meal is the refuse from various manufactured 

 peanut products. It is valuable alone for its high protein content. 

 The retail price is about 2 cents per pound. 



Red dog flour and wheat middlings are well known to fish 

 culturists. It is only necessary to recall that the price of the 

 former has advanced to about 3^2 cents a pound and that of the 

 latter to 3 cents. Both of these products have but little value as 

 food for trout, but they were useful in experiments for the purpose 

 of binding together the dried foods. 



FOOD MIXTURES AND THEIR PREPARATION. 



All fresh meats used in the experiments were prepared in the 

 usual manner by grinding to the necessary degree of fineness for 

 trout of various ages. 



