Embody. — Trout Feeding Experiments 29 



The following mixtures of the products mentioned above were 

 tried : 



I. V. 



Beef liver 60% Meat meal 50% 



Red dog flour 40% Shrimp meal 30% 



Flour 20% 



Beef liver ! 45% VI. 



Meat meal 45% Meat meal 40% 



Flour 10% Shrimp meal 40% 



Flour 20% 



III. 



Beef liver 50% VII. 



Fish Meal 50% Meat meal 45% 



Peanut Meal 45% 



IV. Middlings 10% 



Meat meal 35% 



Fish Meal 35% VIII. 



Flour 30% Meat meal 85% 



Liver and kidney 15% 



In mixtures I, II and III, the flour and the various meals were 

 merely stirred into the ground liver and fed directly. In IV, V, 

 VI and VII, the various foods were first mixed dry in the propor- 

 tion indicated ; then boiling water was stirred in until a thin mush 

 was obtained. This was allowed to cool, broken up into small 

 pieces and thrown to the fish. In the case of mixture VII, the 

 meat meal was made into a mush in the manner just described 

 and fed six days each week. On the seventh day a mixture of 

 equal parts of liver and kidney were fed alone in the usual manner. 

 This actually amounted to the proportions indicated even though 

 the meal and fresh meat were not mixed when fed. In feeding 

 meat meal alone to advanced fry and small fingerlings, the meal 

 was sifted to eliminate coarser particles and the fine siftings were 

 merely sprinkled over the surface of the water in a dry condition. 



The numerical results of these experiments are condensed in 

 the following tables. The figures to be noted chiefly are those 

 expressing the efficiency of the food, the cost of food necessary to 

 produce one pound of fish, and the mortality. 



The efficiency factors are used to express the relation between 

 the gain in weight of trout and the amount of food consumed. 

 The direct factor is found by dividing the weight of food con- 

 sumed during the experiment period, by the gain in weight of the 

 fish for the same period. It merely states directly how many 



