264 SEASON 1878-79. 



In the first place, the meat never becomes sodden, as in all other 

 machines, in itself a recommendation ; fry will not eat white, 

 washed-out food. The ball entirely protects the meat, and the 

 rolling contact with the perforated zinc sides of the spoon dis- 

 engages fresh particles every time. Secondly, no deaths from 

 choking ever can occur, and this prolific source of loss amongst 

 young trout is eliminated. No unsuitably-sized particle can 

 escape through the perforations. Of course the size of the zinc must 

 be regulated to the age of the trout fry ; No. 8 is the smallest size 

 and No. 10 the largest suitable to mechanical spoons. Compact- 



ness of the fish for feeding is the next advantage. They soon 

 collect in a crowd, and follow every motion of the spoon. As those 

 nearest get gorged they fall back, and others take their place. 

 Little or no food falls to the bottom, and, if any, it is not allowed 

 to rest, as the concentrated swarm of fry continually agitates any 

 particle of fallen food, and aids in its consumption. It is only 

 when fed too much at a time, or too often, that any waste occurs. 

 Lastly, a continuous flow of meat being secured for from twenty 

 to thirty minutes at a time, and many times a day, all the fry get 

 an equal chance, and the result is more uniform than by hand- 

 feeding. These spoons have been used in the four 20-feets every 

 season, and up to date (December 1885) show no signs of decay. 

 I still find them the best and most economical feeders. Of course, 

 as the demand for yearlings is now over 100,000 per annum, other 

 ponds have been made where mechanical feeding is out of the 

 question, and, where the fishery is on a very large scale, unnecessary, 

 as two girls, following each other at a distance of ten minutes 

 with long-handled spoons, give excellent results. But at least 

 40 per cent, of the fry die of starvation before they understand 

 hand- feeding, and this must be allowed for in turning in the fry 



