134 Modern Fishculture in Fresh and Salt Water. 



live, I opened the stomachs of 247 trout that had been 

 dressed for the table. No microscope was at hand, and 

 there was much that could not be identified. From 

 what was distinguishable a rough estimate was made. 

 It was : Insects and their larvse, 80 per cent. ; newts, 15, 

 and gammarus, 5. 



At Meacham lake, Northern Adirondacks, the result 

 from 138 stomachs was: Insects and larvae, 60; newts, 

 5 ; gammarus, 5 ; fish, 30. Therefore, I feel warranted 

 in ranking the gammarus low in the list of trout foods. 

 Still it has a value. Trout of a pound weight seldom 

 eat it. 



HOW THEY FEED IN JAPAN. 



I have been visited by several Japanese gentlemen 

 who are interested in fishculture. M. K. Ito, of Ho- 

 kado Cho, Sappora, came here twice, and at the Cen- 

 tennial Exposition in Philadelphia, in 1876, I often met 

 Mr. Schizawa Akekio, attached to the commission of 

 that country. Speaking several European languages 

 with remarkable fluency, his desire to become ac- 

 quainted with the methods of American fishculture was 

 only equaled by his perseverance. Returning to Japan, 

 he at once set to work to establish fish hatcheries, and 

 in 1877 fish stations were made at Yuki, Kanawaga, 

 Shirako and Saitama Ken, each of them with the ca- 

 pacity of raising 30,000 fish. The number of these 

 fishing establishments has of late been increased. The 

 largest hatchery is at present at Shigaken. As cattle 

 are never butchered in Japan, it became quite impossible 

 to feed the young salmon on liver. Mr. Akekio, with 

 a great deal of ingenuity, substituted the chrysalides of 



