GROWING THE LARGE TROUT. 233 



establishment in full operation there are three distinct 

 sets of fish, the young fry, the yearlings, and the large 

 trout, and there should be a dog. These three sets 

 of trout require three different preparations of meat. 

 For the young fry the liver is used, and is prepared by 

 grating it on a cheese-grater, as described in the chap- 

 ter on young fry. For the yearlings the heart is used, 

 and is cut up in a meat-cutter, which will cut it finer 

 than the sausage-grinder. For the large trout the 

 meat that is left is run through the sausage-grinder, 

 except the coarser parts, which are given to the dog. 

 The heart is used for the yearlings, simply because it 

 will cut up better in the cutter.* 



Starret's American Chopping Machine. 



When, therefore, the meat is brought to the ponds, 

 it is first sorted ; the liver is cut off and laid aside for 



* The cutter used at the Cold Spring Trout Ponds is Star- 

 ret's American Chopping Machine, and the sausage-grinder is 

 Perry's Patent No. 4. Both answer their purpose very weiL 



