CULTURE OF THE SALMON. 115 



healthy. I do not mean of all the eggs, but 99 per cent, 

 of all the impregnated ones, which was 12 per cent, of the 

 whole. One-half of the eggs were sent to Charlestown, 

 N. H., and are designed for the Connecticut." 



There cannot be a doubt but that with experience in the 

 manipulation of salmon, and in the transportation of ova, 

 we shall be able to introduce them into our rivers as readily 

 as we can trout into brooks which they have not before 

 inhabited. 



The naturalization of this fish in rivers a few parallels 

 south of those it once visited, would be an exceedingly 

 interesting experiment. The expenditure of a few thou- 

 sand dollars in this way, and strict enforcement of laws, 

 provided for their protection, would add largely to the value 

 of our fish product, and make salmon cheaper than beef in 

 our markets. Let any one ride in the cars from Easton to 

 Belvidere on the Delaware, and see its fine pools and rapids, 

 and then explore its bounding upper waters and tributa- 

 ries, and speculate as to the vast area of spawning-ground 

 this river affords, and say if the states bordering on it, or 

 owning the tributaries, are not closing these natural salmon 

 nurseries against a wealth of delicate food we might enjoy. 

 The experiment of introducing salmon even into the Sus- 

 quehanna is well worth the trial. When the question of 

 fishways is settled in favor of the citizens of the state, as 

 it must ultimately be, the many noble creeks that feed it 

 (they would be dignified by being called rivers in Europe) 

 would afford extensive spawning-beds. The summer tem- 

 perature of the water of these is but little above that of 



