4 FISH CULTURAL ASSOCIATION. 
Thevsecretary,: Mr. B: Paituirs, then- read. the minutes oF 
the previous meeting, which were approved. 
Numerous letters of regret from various fish commis- 
sioners were read, their absence at the meeting having been 
accounted for by their peculiar duties usually taking place at 
the close of February. It being evident then that the present date 
of holding the meeting was inconvenient for many of the 
members, it was resolved to hold the future meetings of the 
Association in March or April, the exact. date to be decided 
by the Executive Committee, who were empowered to fix the 
time and make the call. 
The reading of papers being now in order, the Secretary then 
read Mr. THomas CiapHam’s Paper on Food for Brook-Trout : 
Two years ago when I .commenced trout breeding and 
rearing, I knew nothing about the business except from such 
information as could be gleaned out of the directions given 
in various works on the subject. The rules laid down by 
these authorities, particularly as regards food for trout, both 
young and old, appeared so vague and contradictory, that I 
concluded to strike out for myself, take advantage of what 
nature offered, and thus, while suffering by experience, I 
might at the same time gain useful information from that 
harsh yet thorough teacher. 
Believing there must be others who, desiring to rear trout, 
find themselves placed in the same position, I am glad to 
have the opportunity of giving them the benefit of what lit- 
tle I know. 
In the first place I would say that the very best situation 
for rearing trout is on a never-failing spring-brook which 
discharges into the salt water, because in this combination 
we have all that is necessary, so far as nature is concerned, 
for success, with comparatively little trouble or expense. 
Almost every living thing found in the sea is the very 
best of food, when properly prepared, for brook-trout. 
For very young fry I have known nothing better than the 
belly of the common soft-clam. This may be fed in a raw 
