It is a wonder that the short, squat bodies developed in various breeds have not crowded the internal organs into unnatural arrangements that produce more stomach trouble than they do. As it is, almost the only disorders due entirely to cramped body formations are constipation and swimming bladder trouble.

The excrement of a healthy fish is brown, usual1y in long sections, and without bubbles or slime. Any departure from this norm, particularly if coupled with sluggish behavior, indicates constipation. There are several easy cures. You can sprinkle a pinch of Epsom salts into the water every week as prevention, or give scrambled eggs (sprinkled with Epsom salts), chopped lettuce leaves, spinach, or chopped earthworms (smeared with castor oil) as laxative foods.

For more drastic cases, transfer the fish for two days to a solution consisting of 1/2 ounce of salt and 1/2 ounce of Epsom salts to 1 gallon of water.

Since overfeeding is a common cause of constipation, reduce the diet a bit after recovery.

This ailment, which seems to be confined mostly to tropical and fancier breeds, is one of the worst, but comparatively rare. The affected fish seem well except that the body swells and the scales stand out at an angle, like the seeds of a pine cone. Fish may live several days with dropsy, but there is no known cure for it.

This is a common ill, especially among fancier breeds, for blood circulation is poor in filmy fin and tail surfaces, rendering them highly susceptible to ailment. Fins and tails become bloodshot, and in extreme cases split and fray.

This usually develops from overfeeding, cold water, sudden chill or other shock, or overcrowding.

The salt-water treatment for a couple days is best. Two days in the potassium permanganate solution is also good. A third treatment consists of grasping the fish between folds of damp cheesecloth and swabbing the affected surfaces with cotton soaked in kerosene.

Don’t feed the ailing fish at all during treatment, and reduce the diet somewhat after recovery.

This seems to be an advanced stage of gill fever which tends to attack fish about a year old and approximately 2 inches long. Gills swell, and the infection covers the throat with a grayish-white discoloration.

Drop the fish into a strong salt solution-6 or 7 heaping teaspoons to 1 gallon-and leave it there until it collapses. Revive it in a receptacle in which running water will carry away the germs loosened by the salt treatment.

This is drastic treatment and does not insure recovery, but it is the only approach known. Repeat treatment daily until a kill or a cure is effected.

This illness does not affect the amateur's fish, but rather those of the commercial fish grower. It is prevalent among small fry up to five or six weeks old. Gills swell and become inflamed, and the fever kills within a few days. It is so contagious that when a commercial grower finds one fish affected he destroys all other fish living with it without further investigation.