New-York tribune., 1909-06-16
EVER MISS THE REAL TROUT FLAVOR
One Man Succeeds in Producing It by Feeding
Fish with Fresh Beef.

To the Editor Of The Tribune
Sir. DR. Railey's advice 20 the development
of water fields quoted in a recent issue Of New
York paper. brings 10 mind some facts regarding
+rou+ culture that are not generally understood
OF course all anglers know and appreciate the dell
cate and delicious flavor OF q brook trout taken
from stream OF a lake IN the wilderness All
such men know too stall fed trout are not ht
N eat And nearly all the trout displayed in the
rnsst markets or served at hotels or clubs in the
cities are stall fed
Under the laws Of state trout cannot be
Skinned unless accompanied by the owner, presunn-
ably the man who caught them, and he can carry
with him only twenty-five pounds at one time
The man who IS fortunate enough 20 catch twenty
i've pounds OF trout IN day in an Adirondack
stream or lake cannot afford 10 pay fare TO New
York and return in order to market them- FUR
thernore he can ind a ready market for them IN
the big hotels in his neishborhood- So we rarely
get a sample Of wild trout unless We 80 into
the woods and catch IT.
There number OF trout preserves in ths
East where great quantities OF trout reared.
They been served in the big hotels and in the
clubs. and the who have partaken Of them
know that the trout they get in this way have not
the delicate, gamy flavor of those which friend
sent them from the big woods. The fact has
gradually dawned these men that the lack OF
favor in the trout they have been getting is IN
somo way associated with the feeding OF the trout
In confinement.
The disciple OF Izaak Walton knows all about
this. He has been TO these private ponds ana mas
The fed ofTal from the abattoir- Your
angler cannot. consequently. be induced to even
OF Of these liver fed trout though he may
devour three OF the real brook trout at each
meal in camp. The reputation Of the brook trout
has suffered in consequence OF this cheap method
Of feeding. and there Is little demand among the
hotels and clubs of the city for liver fed trout
II is gratifying to know that trout culturist
has solved the problem. He has six trout ponds
on his estate in the Catskills all of which are
from fngerngs up to two pounds each These he
keeps carefully separated and graded according TO
size Last spring he placed order with his
butcher for twenty-five pounds a day of fresh beef
shoulder This he has chopped IN a machine which
is run by water power his keeper is instructed
to feed the meat promptly while fresh
For this shoulder Of beef my friend pays 10 cents
a pound whereas he had been getting all the liver
and lights he wanted two TO three cents a pound
But mark the difference. His trout now come out
of his ponds bearing the same delicious. gamy,
wild favor that the real brook trout has when
taken from its native water and II one OF these
trout and one from the widest brook IN the Adj
rondacks could be mixed up and served together I
would defy the most ardent disciple Of Walton 70
tell which was from the brook and which from the
private pond
The result is that my friend sold over eight hun
dred pounds Of his trout 10 the waldorf this sum
mer at 81 a pound and could have sold several
thousand pounds II he had had them 20 spare
Meantime other trout culturistS who continue 10
feed liver have been unable TO market their prod
uct In any considerable quantities So far as
know this preserve the Yama-no-uchi. at Napa-
noch is the only in the country that feeds