104 THE AXGLER AXD HVXTSMAX 



no hard-and-fast rule can govern the number of fish it 

 should or may contain. 



"After young trout are placed in the pond not much 

 will be seen of them until the warm days of early spring, 

 when they will be observed around the edges and near the 

 outlet. 



Feeding The Fish: 



"If the natural food resources of the pond appear to be 

 inadequate, the fish may be artificially fed, once a day be- 

 ing sufficient under ordinary conditions. The food may 

 consist of almost any kind of fresh, wholesome meat, mix- 

 ed with shorts or a low grade flour. At the Federal trout 

 hatcheries in this country livers of beef, sheep, or hogs, and 

 also the lungs of these animals, are used. The meat is run 

 through a chopper and reduced to pieces small enough for 

 the size of the trout to be fed, being cut very fine and all 

 gristle carefully removed when intended for fish not over 

 2 or 3 inches long. As before stated, however, trout held 

 in suitable ponds seldom require artificial feeding until 

 they have attained the yearling stage. 



"A favorite mush is made by stirring wheat shorts or 

 middlings in boiling water until it thickens, adding about 

 the same amount of salt as if seasoning for table use. Just 

 prior to feeding, chopped meat is stirred into the cold mush 

 in such quantities as may be desired up to four-fifths of the 

 whole, the smaller fish requiring a larger proportion of meat 

 than the older ones. It is best not to prepare the meat 

 more than a day or two in advance, and it should be mixed 

 with the mush only as required for immediate use. The 

 mush should always be fed cold, and, as it keeps w T ell even 

 in warm weather in a cool place, enough of it may be made 

 at one time to last for several days. No foul or putrid 

 meat or moldy mush should ever be used. 



"In feeding, an attendant throws out a small portion 

 of the food, preferably near the pond outlet, and as he walks 



