IOO Modern Fishculturc in Fresh and Salt Water. 



E. F. Boehtn, Superintendent N. Y. F. C, Sacandaga 

 Station. "3. Do not feed fry here; can't get food. 4. 

 Seventy-five per cent." 



C. S. White, Romney, W. Va., Fish Commissioner. 

 ''3. Milk in forms of clabber and curd, eggs, liver, 

 lights, corn-bread and fish roe, fed upon sods, which 

 are removed every three or four days. 4. Fifty per 

 cent., averaging year by year. 5. About three weeks." 



[I am not sure but Mr. White mistook the questions 

 to mean adult trout. F. M.] 



Dr. R. O. Sweeny, Superintendent U. S. F. C., Du- 

 luth, Minn. "3. Finely grated fresh, sweet livers, 

 mixed with thick, sour curd of milk, of the consist- 

 ency of paste, of such gravity and consistence as will 

 drop from a spoon and sink to bottom of trough in a 

 lump. 4. I think I can honestly say that the shrinkage 

 is not over 10 per cent. 5. Have held them till August 

 in the troughs, but they must not be crowded'or there 

 will be cannibalism." 



George T. Mills, Commissioner for Nevada. "3. 

 Liver, boiled ; when cool, grated in the trough ; sour 

 milk occasionally. 4. In State hatchery, 90 per cent. ; 

 we do not keep fry longer than three months." 



Albert Rackow, Elmont, N. Y., private ponds. "3. 

 Beef hearts and minnows. 4. I lost seven out of 10,- 

 ooo. 5. I feed in troughs 6x12 feet and 8x24 feet." 

 [See question No. 3.] 



W. F. Page, Superintendent U. S. F. C., Neosho, 

 Mo. "3. Raw beef liver until ij inches long, which 

 they get to be here in five weeks after taking food; 

 then gradually mix mush of ship-stuff with liver. 4. 

 Eighty per cent. 5. Yes, about five weeks." 



J. W. Hoxsie & Co., private ponds, Carolina, R. I. 



