i go THE TROUT 



in rearing-ponds, and ultimately to turn out the fish 

 as yearlings. 



For the first day or two after leaving the hatching- 

 trays the fry will hardly require to be fed more than 

 twice a day. But after that the feeding must be done 

 at least six or seven times a day for two months. 



An amateur, if single-handed, is likely to find this 

 unremitting attention monotonous and irksome ; and 

 I should not recommend him to disdain to call in 

 the occasional help of some reliable friend or assistant 

 to share his labours during the first seven or eight 

 weeks of the feeding stage. 



Opinions differ as to what is the best kind of food 

 for trout-fry. The roe of soles, haddock, mackerel, 

 and other fish has been recommended and been used 

 with success. Various kinds of specially prepared 

 paste, biscuits and meal are in use, made of such 

 ingredients as shrimps, mussels, yolks of eggs, arrow- 

 root, and fillet of beef. Bullock's liver, baked and 

 finely grated, is not a bad food, and a mixture of curd 

 and liver has also been thought suitable by some 

 competent fish culturists. Raw sheep's liver, however, 

 is the diet which, on the whole, I have found most 

 satisfactory. The preparation of the liver is a work of 

 great importance. It is first cut up in a chopping- 

 machine. Currie's American meat and vegetable 



