Trout Breeding. 95 



they never made thrifty fish. I saved some n,ooo to 

 live through May, but I knew more about feeding trout 

 than when I began. 



Along the Massachusetts coast the trout breeders 

 feed the eggs of haddock to the fry and get good results. 

 Shad eggs, named by Norris, come too late to be of use. 

 I've mixed cream with liver to keep it floating longer, 

 but don't care for it. Bellies of soft clams, Mya are- 

 naria, the "maninose," have been used by me with good 

 results, but beef liver is the best food for trout and 

 salmon fry in the troughs that I know of. Make it 

 fine at first, coarser as they grow, and crowd it to them. 



During late years I have used the sausage chopper 

 of the Enterprise Manufacturing Company, of Phila- 

 delphia, with good results in labor saving ; but two new 

 plates were made with holes one-eighth and one-six- 

 teenth of an inch, as the smallest holes in the plates that 

 come with the chopper are one-quarter of an inch. The 

 plate with smallest holes was used until the babies could 

 take larger particles. Yet after passing this chopper 

 the food must be sifted, as described, because no fibre 

 must be fed, as it passes undigested and is seen as a 

 long white string hanging from the fish, and is trouble- 

 some to pass. It may cause inflammation and death. 

 The Enterprise chopper is a great improvement on the 

 one in use years ago and figured by Mr. Stone as "Star- 

 ret's American chopping machine," which had a verti- 

 cal knife worked by a "walking-beam" in a revolving 

 cylinder, because the meat must pass through holes of 

 a certain size. It is the best chopper on the market. 



Milk and cream have been used as food for the fry, 

 but they are not complete and wholesome, and under my 

 feeding produced great mortality. Shreds of beef, 

 brains and the spleen, or "milt," as butchers call it, an? 



