142 Thirty-Third Annual Meeting 
My method of preparation is as follows: A white pine 
chopping block two inches thick as large as desired, a sharp 
butcher knife, a piece of metal sheet steel with perforations 1-32 
of an inch and a glass or porcelain bowl are the articles required 
for the work. The tails of the crawfish are skinned and the 
flesh of the other fish skinned and boned, then chopped with the 
knife upon the board, keeping knife and board wet it can be 
chopped very fine and screened through the metal sheet into the 
bowl and thinned to the consistency of cream with water. This 
is fed to the young fish once a day or oftener if necessary. 
The method of transferring young fish from brood ponds I 
described at some length at our meeting last year. 
