Fish-food foe Food-fishes. 361 



established at Loechlebrun, near Huningue, continued the op- 

 erations flf hatching trout and salmon on an extensive scale. 

 By their second report in March, 1852, they announced that 

 since the November preceding V2 2,600 eggs had yielded 

 700,000 fishes. 



From the day when M. De Quatrefages called attention to 

 the advantages of artificial fecundation for repeopling the 

 waters of France, M. Coste occupied himself incessantly upon 

 fish-culture. He explained the experiments 6n alimentation 

 and growth of young eels, which ascend the streams every 

 spring. These fishes, nourished by the debris of the butcher- 

 shops cemented into a sort of pie, are fattened and made to 

 grow very fast, attaining to the weight of several pounds in 

 a single season. 



In 1853, the Minister of Agriculture and Commerce, for 

 the object of founding an establishment of fish-culture at 

 Huningue, accorded a credit of 30,000 francs. This credit, 

 M. Coste. stated, " is to be used in undertaking one of the 

 most grand experiments of which the natural sciences have 

 ever given an example." He also described the method for 

 preparing the food for young salmon and trout with a pie 

 formed of butchers' ofial, or of horse-flesh boiled. A knowl- 

 edge of the advantage of this feed was acquired by the ex- 

 periments of Dr. Lamy at the artificial hatchings in the pare 

 du Maintenon. 



In 1856, the subject of fish-culture engaged more or less 

 the attention of a inajority of the best minds in France, 

 whether men of state or of science, or men of wealth and en- 

 terprise. Though the felicitations and encouragement of the 

 fishermen of the Vosges had not been cooled or diminished, 

 yet the book-philosophers, having read up, became aware that 

 hatching fishes by art had engaged the minds of sages in oth- 

 er ages ; and as that was the most simple part in the train of 

 successfully restocking waters, they were studying and exper- 

 imenting to acquire a more perfect knowledge of the nature, 

 habits, preferable haunts, and means of subsistence. M. de 



