142 American Fisheries Society. 



which go to the bottom, and the bigger fish do not pick them up, but 

 the fish will devour it ravenously if you can get it to them before it hits 

 the bottom. I believe the name of the manufacturer in Put-in-Bay is 

 Paxton. The cost of the food is six cents a pound. 



Dr. Embody: It is a mixture of fish and cereals? 



Mr, Young: Yes, It is from seventy to ninety per cent fish. 



Mr. Foster: The Paxton food has not proved as good for the small 

 fingerlings as beef heart. 



Mr. Titcomb: Is it good for the fish after they get started? 



Mr. Foster : It has not been definitely tried out. As far as I know 

 there have been no conclusive experiments on the larger fingerlings. 



Dr. Embody: Have you used it alone without any fresh meat like 

 liver or melts? 



Mr. Foster: Yes, alone and with combinations. 



Dr. Embody: I imagined that if you used dry food alone— 



Mr. Foster: It is not very dry. It is a mush preparation. 



Dr. Embody: Is it bought in that form? 



Mr. Foster: Yes, it comes in a paraffin sack. 



Mr. Brunson : Mr. Titcomb mentioned the use of dried shrimp for 

 fish food. We have used dried shrimp, tried it in every conceivable 

 manner, but it seemed to kill the fish that ate it. I would like to ask 

 the members of the society if anyone present knows whether dried food 

 does not always swell after the fish eats it, with the result that there are 

 internal injuries which may cause death. 



Mr. Titcomb: We boil the shrimp before we grind it. Moreover 

 it comprises only one-quarter of the food; we feed liver three times 

 where we feed shrimp once. 



Mr. Buller: I have been experimenting so many years with fish 

 food that some of the early experiments we have made in Pennsylvania 

 have been forgotten. I shall deal only with what we have found best in 

 the hatcheries of Pennsylvania and what we are using to-day. We are 

 propagating quite a number of difl'erent species of fish and rearing them 

 before they are placed into our streams. It is absolutely necessary, 

 if we want any results at all, to raise our trout up to at least nine 

 months; we never plant any trout in the waters of Pennsylvania which 

 are less than nine months of age — from that on up to two years. Now, 

 in order to grow these trout and to grow them in numbers we have 

 made different experiments with a few trout under favorable circum- 

 stances and have obtained results which we could not duplicate when we 

 tried to do the same thing in connection with the growing of trout by the 

 hundreds of thousands or millions; and invariably we have come back 

 to our old friend the sheep pluck as our principal food. The first feed- 

 ing is the ground sheep liver. We find in our hatcheries that that gives 

 the best results in the rearing of the fry, -with the addition of milk curd. 

 We feed that to our trout in the fry stage, or up until they reach a size 

 of from two to three inches. Milk curd is a very good combination 

 with sheep liver. 



