SALMON. 37 



have already detailed the particulars regarding the mode 

 practised in capturing the parent Salmon, the process of 

 fecundating the ovum artificially with the milt from the male, 

 and the appearance it presents from that period up to the 

 exclusion of the young fish from the capsule of the ovum, 

 which took place on the 7th of May, one hundred and one 

 days after impregnation. A complete series of specimens 

 from the egg until the commencement of the third year, 

 illustrates the following descriptive notes. 



" Specimens taken from the pond, when ten days old 

 (16th of May), had still a considerable portion of the vitel- 

 line bag attached to the abdomen. Specimens removed 

 when forty-eight days old (24th of June) had no recognisable 

 bag, but the symmetry of the form was as yet but imper- 

 fectly developed. After the lapse of two months (7th of 

 July) the shape was found to be materially improved, and to 

 exhibit in miniature much of the form and proportions of a 

 mature fish. At the age of four months (7th of September) 

 the characteristic marks of the Parr were clearly developed. 

 Two months later (six months 1 old, 7th of November) an 

 accession both of size and strength was apparent, and on com- 

 paring the pond specimens with the Parr of the river, no 

 marked difference was perceptible. The average length at 

 this time was three inches. 



" During the winter months, the general temperature of 

 the rivers is so low, and the consequent deficiency of insect 

 food so great, that the whole of the Scottish Salmonidte 

 which inhabit the fresh waters during that season, are well 

 known to lose, rather than gain, in point of condition. The 

 same rule holds in regard to the young Salmon in the expe- 

 rimental ponds, although not to the .same degree, they having 

 maintained comparatively a superior condition throughout the 

 winter to those found in the river of a corresponding age and 

 size. The temperature of the ponds, averaging about 40 



