g8 Modern Fishculture in Fresh and Salt Water. 



HOW OTHERS FEED FRY. 



The late Sir James Maitland, Bart., had a large breed- 

 ing establishment at Howietoun, near Sterling, Scot- 

 land, and made it a commercial success. In a pamph- 

 let "On Stocking Rivers, Streams, Lakes and Reser- 

 voirs with Salmonidae," published by his secretary, Mr. 

 J. R. Guy, Sterling, N. B., 1892, Mr. Maitland tells 

 how to feed fry. While I do not agree with his views, 

 they are quoted because he had an extensive experi- 

 ence, and therefore would consider that his ideas are 

 as good as mine, if not better. He says : 



"The best and most economical food for trout fry 

 costs about IS. 4d. per pound (nearly 32 cents) — that 

 is to say, one pound of this paste goes further, and pro- 

 duces much better results, than sixteen pounds of liver, 

 because it is more nourishing and there is no waste. 

 The food is prepared by weighing several pounds of 

 fillet of beef — not beefsteak, which is too stringy, nor 

 a piece off the sirloin, which is generally too fat. Fillet 

 of horse is equally suitable with fillet of beef, and sir- 

 loin of horse, being generally very lean, is nearly as 

 good. . . . Mutton is not suitable. All the fat 

 being carefully scraped off, and the meat weighed, it is 

 pounded in a large marble mortar and passed through 

 a coarse sieve. The yolks of hard-boiled eggs are then 

 added, nine eggs being allowed to each pound of meat. 

 The eggs should be several days old, as, if new-laid, it 

 is impossible to boil the yolk until it is mealv. . . . 

 When the yolks of eggs and meat have been thoroughly 

 mixed in the mortar they are passed through a fine wire 

 sieve and kneaded into a stiff paste. This is rolled into 

 the shape of a thick sausage and cut and rolled into 



