Proceedings Forty-eighth Annual Meeting 85 



a great success. The ground up meat of these suckers and inferior fish is 

 not cooked. I have sometimes thought the cooking of meats changed them 

 to such an extent that perhaps it made a difficulty in digestion for young 

 fish. If we could provide them with materials which are uncooked, perhaps 

 we may have better results. A good food must have waste materials in it 

 in order to avoid digestive troubles. 



I look forward with much interest to the further work which Dr. Embody 

 promises to carry on, because I feel this is one of the fields in which very 

 valuable results are to be achieved, and I should like to hear what the 

 results of using fish roes, ground shrimps, etc., may be, where those are 

 obtainable. 



Mr. Geo. H. Graham, of Massachusetts: During the past two years 

 there has been more fault found with eggs that come from the commercial 

 hatcheries because of infertility or the young fish dying soon after hatching, 

 it seems to me, than any period I have ever heard of. Some of the largest 

 commercial hatcheries have been putting out bad eggs, which show very 

 poor success at the different hatcheries, and we also know that during the 

 past two years some of the commercial hatcheries have had a great mortal- 

 ity among the young fish. Now is it not possible that this trouble may all 

 be due to the fact they have been feeding the wrong stuff? If they are feed- 

 ing fish entirely to their adult trout, we may suppose that those fish are 

 not capable of producing eggs with any vitality to them, and it would seem 

 to me that if Dr. Embody could find out what they have been feeding in 

 the last two years to their adult fish, it might give him some clue as to what 

 not to feed. Of course, they have been doing this on account of the high 

 cost of liver, which they have previously fed, and in trying to obtain a 

 substitute they have possibly been using the wrong food. 



Mr. G. C. Leach: I would like to ask Dr. Embody why he eliminated 

 beef heart in his experiments, and if he expects to do anything with regard 

 to that in the future ? 



Dr. Embody: We have not eliminated beef heart. We have not gotten 

 around to it yet. I hope in time to try all of these foods, including the 

 dry meats. 



The Secretary, Mr. Titcomb: I do think the food has a great deal to 

 do with the quality of the eggs. Mr. Walters, of the Cold Spring Harbor 

 Hatchery, tells me that when he raised some trout and fed them on mussels — 

 he is right near the shore — he could not get good eggs from trout fed on salt 

 water mussels. I am not entirely satisfied, and he has asked me to try it 

 again some time. 



We have had this same trouble with the commercial eggs this year, and 

 have been hoping to get more wild eggs and see what the difference is. It 

 was not a fair year for comparison. It was a very unusual season for taking 

 eggs and for shipping them, and I am not prepared to say whether the trouble 

 was with barren fish, or partly due to complications in transportation. The 

 eggs would be on the road a month instead of three days. When received, 

 the foreman would report them frost-bitten or frozen. We had one case 



