156 MAKING A FISHERY. 



habit of feeding yearlings on horse flesh, either 

 raw or partially cooked and passed through a 

 mincing machine ; or on scalded mussels or 

 other mollusks from the sea or fresh water ; on 

 bullock's liver and lights, also passed through 

 a mincing machine ; or on other animal food 

 easily procurable in the district. A species of 

 biscuit similar to the ordinary dog biscuits, 

 soaked and broken up, is also occasionally 

 used. In the opinion of the majority of experts, 

 however, although convenient in case of emer- 

 gency, or failure of the supply from the usual 

 sources, the biscuits do not contain as much 

 sustenance, nor do trout fed on them thrive as 

 well as those brought up on the other forms of 

 food mentioned. 



Some pisciculturists say that a judicious 

 alternation, or even mixture, of minced horse 

 flesh and mussels, those from salt water being 

 preferred, produces the best results. Some 

 object to the diet of liver and lights, as tending 

 to make the fish dark in colour. Others, on 

 the contrary, argue that the dark colour is due 

 to the trout being kept in comparative shade, 

 and is only temporary, because a dark, well-con- 

 ditioned fish kept for a short time in a strong 

 light will become bright and silvery. In the 

 case of our yearlings, there being no kennels in 

 the immediate vicinity from which a regular 



