EIGHTH ANNUAL MEETING. 5 
state, passed through a fine sieve, to the little fish, but it is not 
well to do soin this manner, for the reason that in this condition 
the food is in a glutinous state, partially dissolves in the water, 
and, adhering to everything it touches, quickly causes foulness, 
and consequently death, unless the greatest care be used. 
{ therefore boil or steam the clams until their shells open, 
separate the parts I wish from the rim or tough portion, and 
give it to the young fish through a fine brass seive. 
The boiling or steaming appears to granulate the mass 
in such a manner that the resulting particles are of exactly 
the size and condition required, while being of a very light 
color, they are readily seen, and the fry will gather up every 
atom even from the bottom of the rearing-trough or pond. 
Enough food for a million little trout can thus be pre- 
pared in fifteen minutes. 
Such portions as are not given to the fry are fed to the 
large fish. My trout contend with each other to take these 
scraps from my fingers, and I do not know of any more 
fattening food. 
As the troutlets grow I simply use a coarser meshed sieve, 
and by midsummer, when they can swallow larger particles, 
[ run the clams, either raw or cooked, through a chopper. 
The eggs of the horsefoot or king-crab are also excellent 
food for trout of three months old and upward. These 
horsefeet are found in great numbers on some shores. Their 
eggs and flesh are fine fish-food, and should be prepared by 
boiling, or roasting on an open fire. a 
Sait water minnows and shrimp are just the thing for 
large trout, and during several months I use them almost ex- 
clusively, as they can be taken at Roslyn, L. L, by the bushel. 
Of course to those who establish themselves away from tide- 
water these. hints will not apply, and to such I would say that 
calf or sheep liver, docled until it becomes brittle or granulated, is an 
excellent food for the young fry. This, too, should be passed 
through a fine seive, and requires no other grating or chopping. 
If one has for neighbor a large slaughtering-house, he need 
go no farther for cheap food, but in this case cheapness will be 
secured at the expense of delicate flavor in his trout. 
