50 TROUT CULTURE. 



ferred has a bottom of No. 5 perforated zinc (Braby 

 gauge), and the fine particles are washed through, the 

 mass being stirred and kneaded by a wooden spatula 

 or paddle. Some pisciculturists allow the supernatant 

 liquid to clear, and then syphon it off; others stir the 

 whole mass with the spatula, and feed it to the fry as 

 it is, at any rate at first, as they hold that the keen, 

 microscopic eyes of a young fish can readily perceive 

 fine particles which, to our unaided vision, are per- 

 fectly invisible. 



Other people use beef-steak, which they rub with 

 their fingers through a strong sieve-like frame covered 

 with perforated zinc ; it comes through in minute 

 worm-like masses, and is fed to the fry without 

 previous contact with water. Either method will be 

 found satisfactory at first ; but as the fry grow larger 

 their food may be increased in size ; then the meat- 

 chopper comes into special use. The liver is cut to 

 what is deemed a suitable size, and the box or strainer 

 over the pail is fitted with coarser zinc, say No. 6, and 

 by-and-bye No. 7 ; the liquid is now decanted, and 

 the solid palpable food given, as before, on the end 

 of a spatula, feather, or otherwise, until the young 

 fishes are fit to turn out into the grated stream or 

 open river, according to the plans of the pisciculturist. 



These boxes are of the greatest service in fish- 

 breeding, as by their means the fry are kept in safety 

 from enemies, regularly fed and looked after, and 

 grown on to a size at which they are more or less able 

 to take care of themselves. 



There are, however, two points to be kept in view 

 in their use; namely, to avoid excess of air in the 

 water, modulating the flow according to the strength 



