after it is fed a while there are certain indications that the fish will 

 not thrive on it. In fact, the young sockeye salmon will not take the 

 canned herring roe, unless they are absolutely forced to do so ; but if 

 the roe is cooked and mixed with other food they take more kindly to it. 

 As to the vitamines, I understand cooking the food would destroy them 

 and, for that reason, I do not think that cooked salmon eggs would be of 

 much advantage. The paper is very interesting and brings out some 

 things that will be of much value to fish culturists, especially on the 

 Pacific coast. 



Db, Embody: Here is a waste product that is being dumped into 

 Puget Sound by the ton ; a little is sold to fishermen, but the greater part 

 is wasted. Liver is expensive and hard to get out there; it costs more 

 than in the Bast, but here is a fresh product, presumably an ideal food, 

 with absolutely all of the elements for the young fish, because it contains 

 the yolk upon which the young fish grow in the early part of their exist- 

 ence. Working upon this as the first thought, the author was inspired to 

 run these experiments on a fresh material. Now as you cook the eggs 

 you destroy those growth-promoting substances called vitamines. Prob- 

 ably the chief reason why this food has not been used fresh before is 

 because the eggs are too large for the young fish to eat, and when run 

 through a grinder, the material inside is in such a fluid condition that 

 the fish cannot consume it, as it dissolves in the water. So it was mixed 

 with wheat middlings, thus being put in solid form, and by feeding it 

 to the fish excellent growth resulted. A very high percentage of the 

 material is actually consumed and made over into fish flesh. 



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