Amcvlcan Fislieries Society 93 



be carefully avoided. From this arise, among the fish, the so 

 dreaded internal inflammations by Avhich many thousands of 

 fish are annually lost. 



A tliird rule is. that from the ott'al all sinewy parts are to be 

 removed. Ix'cause these cannot be diovsted l)y the fish. The fine 

 chopping- which the olfal reijuires in order to be digestible, has 

 one evil result. Xamelv, when such fine food is throwii into 

 the ponds, it scatters so that much goes to waste and. decays on 

 the bottom ; in consequence of which the ponds are badly 

 fouled. This disadvantage must be counteracted by all means. 

 The next thing to be recommended is to bind the chopped food 

 together by the addition of rye flour. The proceedure is, to add 

 to the meat about a fifth of its weight of flour, and to cook flour 

 and meat together to a pudding, which, after the cooking, is 

 placed on ice for the purpose of cooling and hardening. Of 

 this pudding, pieces of the size of nuts and smaller, are easily 

 made, which, when thrown into the water, are not immediately 

 washed apart into their smallest' bits so as to fnnl the bottom of 

 the pond. 



The second means of preventing the infection of the ponds, 

 is a current of water, as strong as possible. The principle may 

 be laid down that fish-forcing should be carried on only in 

 ponds in which a large water supply is available. The flow 

 should always be at least so great that the Avater in the pond 

 renews itself in twenty-four hours. Of course in such ponds 

 it is indicated not to draw ofi; the surface water, but rather, 

 l)y means of a double penstock, (moench), to let the water off 

 from the Ijottom, so that the AAaste material from the food and 

 fish-excrement which lies on the bottom may be carried off. 



It is plain that slaughter-house waste should always be 

 used entirely fresh, since, as soon as it has begun to spoil, there 

 certainly appear inflammations of the alimentary canal, and 

 consequent heav}' losses of fish. 



Besides slaughter-house waste, horse-flesh is occasionally 

 used for fish-forcing. The preparation of this follows the same 

 course as has just been described for offal. In the use of horse- 

 flesh, however, great care should be taken, because horse-flesh 

 does not give the flsh a good flavor. In consequence of this, the 

 good reputation of an establishment may be seriously injured. 



