66 Thiriy-Second Annual Meeting 



but whether it would be better food for the fish as they get older, 

 is perhaps questionable. Of course trviiig the experiment might 

 determine. 



Dr. Heushall : ]\ly point Avas that in diluting the liver emul- 

 sion the blood is thicker and better than water, and contains 

 much nutriment. ' Stir the liver well with the blood. My spring 

 comes from under the Eocky Mountains, and there is neither air 

 nor food of any kind in it. Your spring water prol;)ably flows 

 from some little distance? 



Mr. Clark: Oh no, it does not. The trout we raise (and i 

 have some of them in my pocket, and you have seen them) were 

 fed liver. Those trout have had nothing but raw beef liver — 

 except the little that tliey may have been able to get out of the 

 ponds where we put them about a month ago — and they have 

 been fed five months. I have the record right here. 



Mr. Titcomb : I would like to inquire of Mr. Whish what he 

 feeds at his hatcher}^ ? 



Mr. Whish : Beef liver. 



Mr. Titcomb : Did you ever try hog's plucks ? 



]\Ir. Whish : No, we have always used beef liver. 



Mr. Titcomb : Very many culturists are using hog's plucks 

 when it is possible to get them. Hog's livers are about half the 

 cost of beef livers. 



Dr. Henshall : 1 used sheep's liver to a great extent, which 

 costs about one-fifth as much as beef liver. It does very well for 

 larger fish; but being soft does not grind so well, and is there- 

 fore, not quite so good as beef liver. 



Mr. Clark: We feed hog's liver from the time the fish are a 

 year old and on, but before that I do not like hog's liver in the 

 water — it gives it a milky appearance all the time, and much of 

 it goes to waste. We ])av .") cents a ]uece for hog's liver and 5 

 cents a jiouiid for beef, and 1 think at this price that the beef 

 liver is more ])rofitable, because we get better results for wliat we 

 pay. 



Mr. Atkins : I have been using at the Craig Brook Station 

 in ]\Iaine for several years mainly hog's plucks. I use them not 

 because I have thought that they were better than other foods, 

 but because they are more readily attainable in good condition, 

 and are cheai)ei-, and T will not undertake to say that they are 



