130 Modern Fishculture in Fresh and Salt Water. 



Whether this state of things was caused by the food or 

 not is impossible to say, as it was tried only one season 

 because the neighbors complained that we were taking 

 too many clams from the harbor, and we stopped. A 

 bushel in the shell weighs 64 pounds and the raw meat 

 1 6 pounds, but when boiled they only weigh 8 pounds. 



HORSE MEAT. 



There was a "knacker' 7 a few miles away who killed 

 old or injured horses, sold their skins, bones and hoofs, 

 and said that he disposed of the meat to the kennels, of 

 which Long Island has several ; but "Frenchy" still had 

 meat to sell, and I bought it free from fat and bone at 

 four cents per pound. It was fed from November, ' 

 1891, to September, 1893, twenty-two months, and long 

 enough to form the opinion that fed raw, as we fed it, 

 we did not want any more of it. The trouble was that 

 it was not easily digested, as shown by the long stream- 

 ers of white fibre which trailed behind the fish. Again 

 we were short in the number of eggs which the trout 

 should have yielded, and some fish had died from in- 

 flammation of the lower intestines. 



Then I found a man in New York City who would 

 furnish me beef livers at four cents per pound, and 

 changed back to the "old reliable." 



BEEF LIGHTS AND MAGGOTS. 



At Honeoye Falls, N. Y., in my first trials, I fed beef 

 "lights," as the lungs are called. They were fed raw 

 and cooked, but were indigestible and showed the same 

 white "flags" that horse meat did. Then I tried mag- 



