234 DOMESTICATED TROUT. 



the young fish, the best part of the heart is cut off for 

 the yearlings, the coarser pieces are saved for the dog, 

 and the rest is run through the grinder for the large 

 fish. This systematizes the whole thing, and disposes 

 of all the meat. 



In the spring and fall you will have no trouble in 

 keeping the meat ; but in the summer and winter it is 

 different. The meat freezes solid in winter, and spoils 

 quickly in summer, and in the exceedingly hot weather 

 it is sometimes very troublesome. Your great protec- 

 tion against these evils lies in the spring water. Keep 

 the meat in the cold spring water, and it will not spoil 

 in the summer within a reasonable time, nor freeze in 

 the winter. It is true that remaining under water does 

 not improve its quality ; but the other advantages are 

 more than sufficient, at extreme temperatures, to offset 

 this objection. Do not feed spoiled meat to the fish. 

 If you ever have any on hand, bury it in some place 

 set apart for that purpose.* 



The trout feed differently at different seasons of the 

 year. In the spring, when the water begins to warm 

 up, they are most voracious, and will eat a larger daily 

 allowance for their weight than at any other part of 

 the year. During the first half of the summer their 

 appetite does not diminish much, except when the wa- 

 ter gets heated. When this occurs, they do not care so 

 much for food. Mr. Ainsworth found that his trout in 

 New York stopped eating at 70. Mine continue to 

 take food up to 75. Above that they are more or 



* This place at the Cold Spring Trout Ponds has been nick- 

 named the "Potter's Field." 



