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the fresh meats, and cannot be superior to them. There 

 is much of the offal of large cities which may yet be 

 utilized as fish food. Where it is allowed to go to waste 

 and run into the rivers adjacent to markets, it invariably 

 attracts wild fish to such places, and if it is satisfactory 

 food for them, it would be equally agreeable to their 

 tame and less particular brethren. The fish breeder 

 must not rely upon getting his food of any kind for noth- 

 ing, as although most country butchers throw away their 

 beef lights, they will put a price on them the moment 

 they find they are in demand. Three cents a pound is 

 the price usually asked for such food, and at that it is 

 doubtful whether trout can be bred and raised for the 

 market even when they can be sold for a dollar a pound. 



TEMPERATURE OF WATER. The colder the water is, 

 down to forty degrees, the better the trout will do. 

 They will die in the ponds if the water rises to seventy 

 decrees, unless there is a spring in the pond, or colder 

 water into which they can get. We have often heard or 

 seen the statement that fish could be kept in a frozen 

 state a long while, and then thawed out and be as lively 

 as ever. Our experience is against this. Fish may be 

 frozen, so that a thin coat of ice forms over them, and so 

 long as they can be bent they will thaw out and will re- 

 cover ; but if they are once frozen solid or stiff through- 

 out, they are dead, and cannot be brought back to life. 

 If the ponds freeze over in winter, it is no sign that the 

 water under the ice is below thirty-two degrees. If it 

 was, the water in the ponds would freeze solid. Unless 

 the water is taken close to a spring and much water runs 

 through the ponds, the surface will freeze over ; but this 

 will not injure the fish, as the water below will be much 

 warmer than the temperature of the atmosphere ; and 



