94 Thiriy-sixth Annual Meeting 



The lish acquires a sweetish taste, with a soft, mushy consist- 

 ence, and a color running somewhat into green. He who wishes 

 to use horse-flesh, therefore, must do it only occasionally, and 

 in any case, not toward the end of the feeding. For some 

 weeks liet'ore llieir sale the fish must always be fed exclusive!} 

 with the very best food, in order that the flavor may bo the 

 best i^ossible. 



Attention should still be drawn to an excellent food for 

 forcing. This is the viscera of fowls, which, especially in the 

 neighborhood of great cities with large poultry markets, may 

 be had in quantities at a very low price. These entrails are 

 very easily digested by the fish, which gTow exceptionally fast 

 when fed with them. It should be noted, however, that with 

 these viscera the chicken cholera is usually introduced into 

 the pond system, so that in such establishments and their neigh- 

 borhood poultry breeding is no longer possible. 



Where there is difficulty in obtaining fresh slaughter-house 

 waste at above named prices, nothing finally remains but to use 

 the dry foods, fish-meal, meat-meal and blood-meal. Instead of 

 blood-meal, blood itself may be used, if it can be put in the right 

 form. The blood should not be fed directly in the liquid or coag- 

 ulated state, because it dissolves too much in the water and causes 

 serious defilement of the ponds. Fresh blood should rather 

 be mixed in advance with about one fourth of its weight of rye 

 flour. The whole mass is then heated in a kettle until it just 

 begins to boil. Hard cooking is to be avoided. After the heat- 

 ing, the pudding just produced is poured out on boards in layers 

 of the thickness of the finger, when it immediately stiffens and 

 may be kept several days. Before feeding, the blood-pudding 

 is put through the meat machine, and formed into small sausage - 

 shaped pieces which may then be thrown directly to the fish. 



Blood-meal, too, should not be fed directly, but must like- 

 wise be bound together by the addition of rye flour brought into 

 a sticky condition. This is accomplished just as when fresh 

 blood is used ; only of course water must be added to make a stiff 

 pudding. 



Fish-meal, just like blood-meal, must be fed in the form of a 

 sticky pudding, because otherwise and in any other way, too 

 much of it goes to waste, and decays on the pond bottom. For 



