American Fisheries Society. 159 
stomach, and he will digest the webbing, and even the bones of 
the living frog. That shows that the gastric juice is strong 
enough. Now if we can incorporate salt into food, liver or whal 
not, we will make that very food much more digestible, conse- 
quently much more easily assimilated, and will eradicate utterly 
certain bad effects that would come from giving the food alone; 
and I should say that you can get a coagulum out of fresh blood 
quickly enough so that it will be held together, and that it would 
be better to add salt, in my opinion, in moderation, than it would 
be to add a peptonoid. 
Dr. Henshall: I think salt is pretty generally used by fish 
eulturists. I put considerable salt in iver when ground, and in 
addition to that I salt all my ponds once a week. 
Mr. Lydell: I wish to say that the use of this rennet was 
especially to hold the liver together in a solid mass so that you 
could cut it into strips. Taking it cold and cutting it into strips 
it will break up and the bass won’t take it; but by making it solid 
I cut it up into strips two or three inches long and a quarter of 
an inch thick, and it can be stretched like rubber, and it won’t 
break, and the bass take it readily; but take a square or round 
piece of blood and throw it out to the bass and they won’t take it. 
The bass want something that will start to move, hke a worm, 
when it sinks, and that is the only reason we use this rennet. 
Mr. Seymour Bower: In our trout hatchery at Paris we use 
food at the present time in which there are a good many differ- 
ent elements. It is composed of shorts, corn meal, Bowker’s ani- 
mal meal, and a definite proportion of salt. 
We feed it all summer to our adult trout, alternating this 
food with liver. It is known as Lane’s food. Mr. Lane can tell 
you all about it. 
Mr. Lane: Mr. Bower has given you the receipt. He has 
perhaps not given you the exact way of making it, but it was 
given at this meeting two different years, and you will find it 
in the last reports. We use a certain amount of salt, which has 
proven to be beneficial to trout. I do not know as I have any- 
thing new to say on this question. 
