ALL ABOUT GOLDFISH.

Auckland Star, Volume LXVIII, Issue 25, 30 January 1937, Page 7 (Supplement)

ALL ABOUT GOLDFISH.

The goldfish, a domesticated species of the carp. Is a native of China, from whence it was introduced into Japan at the beginning of the sixteonth century, and into Europe about 100 years later. The normal or wild type is a sombrely-clad fi.-h of a dull bronze tint, from which are descended the many different varieties that now exist. The cultivation and domestication of goldfish by the Chinese dates back to very remote times, the varied types now to be feen having gradually been produced by a system of control known as "artificial selection."

Young fish naturally grow up to l>e like their parents, so that by carefully selecting and mating fullygrown fish that sliow signs of some abnormality (he it either of colour or shape), their offspring are likely to inherit such unusual features, and possibly exhibit them in an exaggerated form. liv continuing the selective process from generation to generation, the different varieties of goldfish that have gradually been evolved have now become fixed types that breed true to their characteristics; but if no further care be taken in parental selection future generations will in time revert to the shape and colouring of their remote ancestors. Some years ago some high officials of an island in the Pacific Ocean made a tour of Europe, and among the many strange objects that came under their notice were some goldfish—the first of their kind they had ever seen. The visitors were so delighted wit'i the wonderful colour of the fish that they arranged to take back a large number of them to their oversea home. But the experiment pioved both disappointing and disastrous, for after being set free in the rivers the fish not only gradually lost their brilliant hues, but they increased in numbers to such an extent that the only native edible tish found in those ".iters after a time entirely disappeared.

Except in the case of the fancy varieties, which must be kept in warm water, goldfish are quite hardy and easy to keep. Some goldfish have been known to live in captivity for 20 years. They thrive well in .-mall ponds, tanks, or even glass bowls, but will not establish themselves in rivers in this country. If kept in very large ponds however, thev soon revert to the colour of their wild stock. When placed out of doors tluv will withstand a hard winter, even when the surface of tlie water becomes frozen; but it is always advisable to break the ice so as to admit as much air as possible. Provided they are kept moist they can be removed from and be allowed to remain out of tlie water for a considerable time without suffering

.my ill effect, and it is recorded that Frank Buekland once wrapped some up in wet grass and then placed them in a bag, where they remained without harm for 24 hours. When keeping goldfish in bowls or tanks it is important to.avoid overcrowding. Not more than two small specimens should be placed in a globe measuring J2in across the top, for otherwise the oxygen in the water will soon become exhausted. When the fish are continually coming to the surface to gulp air it is a sure sign that the liquid is lacking in aeration. This state of affairs can be remedied to a certain extent by drawing off some water with a syringe and squirting it back agajn into the bowl, but as it i*> only a matter of time before the same trouble will arise again the real remedy is to remove some of the tish so that those that remain have enough air for their needs. Nothing is worse for goldfish than to subject them to sudden changes of teni|>erature, and, of course, those that have been accustomed to dwell in warm water will not thrive in iold water. If it is necessary to add water to a tank or globe, the fresh supply should be allowed to stand for some hours in the room where the fish are kept, so that it becomes ••f a similar temperature to that with which it is to be mixed.

| Water plants, such as riecia, start- ] v. Crt anil chick weed, help to aerate tiie water and also serve as a food i<-u|>jily. and a few watersnails may j with advantage be kept with the fish, | for they feed upon decaying vege- ' lation. I Although goldfish take a long time j to die of starvation, it is a mistaken | belief that they can live on the I animalculae in the water. They J should be fed four or five timee a week, and, as is the case with human I beings. a change of diet is somei times good. Daphnia, or water fleas. ; mosquito larvae, finely-crushed and scalded vermicelli, tiny earthworms, r»nd breadcrumbs may be given, but breadcrumbs are apt to contaminate | the water if left floating about for I long. Ants' egg*, although usually

regarded -as a staple food, have little nutritive value unless quite fresh. •Sprigs of watercress and lettuce leaves will be appreciated. As previously mentioned, goldfish are derived from the carp. Since the carp posses* a larger brain in proportion to their size than any other tresh water fish, it is not surprising !o note that goldfish are quite intelligent. Among the more unusual types of "oldlisli are to be numbered the fantails, the veil-tails, the comets, the telescope-eyed or pop-eyed goldfish. th« etar-gazers, the tumblers and the lion-lieads, all of which are so distinctive as fully to justify the names bestowed upon them. Some are extremely beautiful, but others can only be regarded as grotesque freaks. It may seem rather absurd to talk about performing goldfish, yet some kept in the Roman bath, at Bath, have been trained to ring a bell when they want food. The bell is supported by a float, and from a projecting arm is suspended a string, the lower end of which hangs downwards and falls into the water. When one of the fish feels hungry, it seizes the end of the string in its mouth and gives it a sharp pull, this action not only causing the bell to ring, but also overturning a little cup containing ants' eggs which tumble into the water ahd are then gobbled up i by the expectant lieli.