124 PRACTICAL TROUT CULTURE. 



changed the food and the deaths ceased. Up to 

 the period of changing the fishes to the second 

 pond heart, kidney, or maggots had been used, 

 but these are too expensive to be longer continued, 

 and are replaced by the lungs, or lights as they are 

 most commonly called, of calves, oxen, and sheep. 

 These can be obtained at a nominal price from 

 butchers, except in towns where the German ele- 

 ment abounds, where, sometimes, a high price is 

 demanded for them, as they enter largely into a 

 Teutonic sausage, in great demand by the frequent- 

 ers of free lunches. The lights are prepared for 

 fish food by passing them through a sausage-cutter. 

 The American Chopper, which has succeeded so 

 admirably in cutting hearts or kidneys, now proves 

 utterly useless in dividing lights, and even some 

 varieties of sausage-grinders fail entirely. The only 

 kind which we have found to do the work well is 

 that in which the knives are stationary, and 'the 

 meat forced against them by the pegs on the cylin- 

 der; those with knives upon the cylinder do not 

 cut well. 



We have erected near our spring a meat-house 

 with an overshot water-wheel attached, by which 

 all our cutting machinery is run, a luxury which 

 any one who has turned the handle of a sausage- 

 cutter while fifty pounds of lights are passing 

 through can readily appreciate. For the second 



