20 FISH CULTURE 



already there the work is greatly simplified, 

 because the new comers, seeing the "oldsters" 

 rush forward to the meal, are more likely to do 

 likewise, if only to gratify their natural in- 

 stinct to keep their fellows from getting any- 

 thing they can possess for themselves. 



Bass-culturists naturally resort to beef lungs 

 and liver if live food cannot be furnished. 

 Some believe it essential to cut these into 

 slices about the bigness of one's little finger, 

 so as to make the pieces somewhat resemble 

 worms or fishes, and give them a wriggling mo- 

 tion as they sink, deceiving the bass into think- 

 ing that they are alive. The experience of 

 others shows that the energy expended in doing 

 this is unnecessary, for small-mouthed bass 

 can be induced to take lungs and liver cut in 

 an ordinary meat chopper through the largest 

 perforated plate, if time and patience are ex- 

 ercised. As soon as smaUmouths have be- 

 come used to this food, they will eat it as readily 

 and eagerly as trout. 



Bass, even in ponds, do not school as closely 

 or move with the same speed as trout, there- 

 fore artificial food must not be thrown at them 



