42 DOMESTICATED TROUT. 



to it becomes an intolerable nuisance, especially in 

 the decomposing heat of summer. 



I would then, by all means, have the meat-room by 

 itself, and here in this room, and nowhere else, should 

 be kept the two meat-cutters, with their stands, the 

 meat-grater (if you use one) for the young fry, the meat- 

 bench, the pails, pans, and baskets for holding and car- 

 rying the meat, the meat itself, and everything else, 

 in short, that belongs to the commissary department, 

 — in this room, and nowhere else. 



The most disagreeable feature about trout-breed- 

 ing is the commissariat ; and the more you keep it by 

 itself, and out of sight, and out of the way of every- 

 thing else, the more desirable your place will be, and 

 the better you will like your work. 



The meat-room, like the other rooms, should have a 

 plank floor, with a trap-door in it, should be well ven- 

 tilated, should have a tank of water in it, supplied by 

 a stream large enough to keep it from freezing in the 

 winter and heating up in the summer, and arranged 

 so that the whole stream can be turned on to the floor 

 when it is cleaned or " swashed," — which should be 

 often, — and whatever other conveniences may be de- 

 sired. 



The tank is not only to furnish water to keep things 

 clean, but it will be found to be the best place in the 

 summer to keep the meat, and the only place in win- 

 ter. I have tried both the ice-house and the spring 

 water for this purpose, but have found that the spring 

 water answers much the best in practice. 



2. The next most important room is the store- 



