~? 
-~2 
American Fisheries Society. 17 
Mr. George Morcher: This is my second year in which I 
have used that Chicago food, but I use one-third of middlings 
and two-thirds of meat. 
Mr. Meehan: This is a powder, is it not? 
Mr. Morcher: Mine is a little coarser than corn meal, but 
fish under an inch and a quarter in length wont take it; after 
that my inch and a quarter fish, as long as I keep them confined 
at the hatchery, take it readily, and with no bad results. 
Mr. Titcomb: Bass? 
Mr. Morcher: Yes. 
Q. Large mouth or small mouth ? 
A. Both. The small take it more readily than the large. If 
T put in a school to-day it makes no difference how many insects 
I have, I grind a good butter cracker, about as fine as corn meal, 
and on the outer edge of the pond I drop that in here and there 
and it floats. I have watched bass which would not eat until 
they were ten to twelve days old and they will go right to eating, 
and they will follow you along and pick this cracker up. Now I 
feed them about fourteen days on that same size of ground 
cracker, then I begin to put in a larger cutter, until they get to 
be about one and one quarter inches long, and then I use Chicago 
meat with these middlings. I cook it in the morning, cover it 
up in a tight vessel and let it set until four o’clock in the after- 
noon, and feed from four to six p. m., two men taking it around, 
using it for all spawners as well as fry, and I do not think any- 
one could have had a nicer lot of fry 1m small-mouth bass than I 
did last year. From the 10th of May up to the 15th of Septem- 
ber they grew from two and a half to seven inches; and there 
were 150 taken out of there from four and a half inches to seven 
inches long—and I must praise the Chicago meat. 
Mr. Titcomb: You cook it in with middhngs ? 
ied AVES: 
Q. How long do you boil it ? 
A. Just long enough to get it thoroughly stirred through. 
t get a farmer’s kettle and it holds fifteen gallons. We have to 
