TROPICAL AQUARIUM FISHES 129 
produces indigestion when the food swells after being swallowed. Many 
fanciers in Germany scald food just before feeding, which is no doubt a 
good practise. 
For those wishing to make a general fishfood suitable for all except 
strictly carnivorous fishes, the following recipe will be found to be very 
good: 
Quarter tumbler powdered cod 
Half tumbler powdered liver 
Three-quarters tumbler powdered shrimp 
Three tumblers flour 
One teaspoonful Epsom salts 
Three teaspoonfuls baking powder 
Three teaspoonfuls powdered chalk 
Add two raw eggs and sufficient water to make the mixture into 
the usual consistency of bread dough. Place in pan and bake in oven. 
When properly baked allow to cool and cut into thin slices. After 
thoroughly drying grind in coffee mill and sift into desired sizes. Keep 
all dry fishfoods well secured in bottles or other actually tight receptacles. 
Moths and other insects gain a foothold and soon turn the food into a 
mass of worms and refuse. 
In above recipe the cod is prepared by purchasing a package of 
shredded cod, drying over slow fire and grinding fine in coffee mill. The 
liver should be parboiled, cut into thin strips, dried and ground. Dried 
shrimp may be had at Chinese grocery stores. It needs to be broken in 
pieces, put through a coarse setting of the mill, then well dried for a few 
days and lastly ground fine. 
Whole wheat flour is preferable to white flour. 
Powdered cuttlebone or eggshell may be used instead of chalk. 
Those desiring to experiment on a food according to their own 
ideas of ingredients and proportions may safely use any of the following 
items, in addition to those already mentioned: Pea flour, rice flour, 
rye flour, vermicelli, boiled fish, boiled yellow of egg, fine corn meal, 
ant eggs, chopped earthworms, water crackers, dried bread, chopped 
meal worms, dried and powdered lettuce leaves, dried fish roe and dried 
daphnia. In preparing the latter two ingredients they should be par- 
boiled with a moderate amount of salt, then placed in cheesecloth; water 
squeezed out, spread out thin on tin plates and dried quickly in the sun 
or slow oven. The drying must be thorough and quick. In drying it 
will be found that the shrinkage in volume will be very great. It should, 
therefore, be remembered that these ingredients are highly concentrated 
and be used accordingly. 
