358 Annual Report of the Conservation Commission 



Trout Food 



Professor G. C. Embody, of Cornell University, in writing 

 about some experiments in feeding trout, makes the following 

 statement : 



" We tried Lane's food, or rather a modification of it, with 

 some success two years ago. We dried it, and then reground 

 into a very fine meal. In this state we could preserve it indefi- 

 nitely in tight jars. We had better success by merely sprinkling 

 a little of the dried meal over the rearing trough. It floated 

 and the young fishes took it readily from the surface. I think, 

 however, from last year's experience, that rainbows prefer the 

 dried fish, taking the fine meal from the surface. What is not 

 eaten floats off through the outlet." 



COURTESIES 



The Commission has made exchanges from time to time with 

 the Commissioner of Fisheries of Pennsylvania, Hon. N. R. Bul- 

 ler, through which the State obtained brook trout eggs, lake trout 

 and shad, giving in return eggs of the pikeperch and maskalonge. 

 Commissioner )Buller has also given much assistance in the 

 gathering of lake trout eggs in Lake Erie. 



Thanks are due to the Assistant Secretary of the Smithsonian 

 Institution, Washington, D. C, for the identification of speci- 

 mens of hydra which were found parasitic upon eggs and 

 embryos of brook trout at the Adirondack Station. The species 

 sent for examination proved to be Hydra fusca. 



Mr. E. Tinsley, Superintendent of Came and Fisheries, 

 Toronto, Ontario, granted the Commission the privilege of col- 

 lecting lake trout eggs in Owen Sound during the open season, 

 and a good quantity of eggs was secured from that locality. 



The railroads operating within the 'State have ably assisted 

 the work of the bureau by providing transportation for the 

 employees of the hatcheries engaged in the distribution of fish 

 and eggs to public waters. 



Respectfully submitted, 



TARLETON H. BEAN, 



Fish Culturist. 



Albany, K Y., December 31, 1914. 



