VERMONT AGRICULTURAL REPORT. 105 



hatching trays and in many other ways. The sides and one 

 end of the pan are to be perpendicular to the bottom, the other 

 end flares like the side of an ordinary milk-pan. 



The ordinary No. 2 bench brush, more commonly called 

 in the kitchen a dust brush, and a palmetto scrub brush are con- 

 venient tools which can be purchased at the stores. 



The spigot, figures 14, 15 and 16 is made as follows : Make 

 a round plug of clear pine, 2>4 inches in diameter at one end and 

 tapering to 24 inches at the other, 6 inches long. Bore an 

 inch hole through it horizontally. Notch as shown in figure 

 14. Cut a piece of tin into the form shown in figure 16, the 

 upper portion to fit the end of the spigot as notched, the lower 

 edge about 4 inches wide. The tin is tacked to the end of the 

 plug, producing the effect shown at C, figure I. The tin hood 

 can be bent forward or back to direct the flow of water on to 

 the centre of the aeration screen. A wooden cider spigot with 

 an inch hole would serve the same purpose. 



Figure 17 shows a wedge. Make it out of ^ in. square 

 stock or dimensions approaching that size and from 4 to 5 inches 

 long. You will need two wedges for the tail screen, two for 

 the slash board and two for each hatching tray. The method 

 of wedging the hatching tray so as to hold it in place above 

 the bottom of the trough is shown in figure 6, A. By this 

 method, the tray can be suspended at any height in the trough 

 and is used most frequently where roily water is encountered. 

 As water has been selected which is not going to be roily, I 

 will describe another method of setting the hatching trays in 

 the trough. Drive two 4d wire finish nails into the opposite 

 corners of one end of the tray and two 6d nails into the oppo- 

 site corners of the other end. Drive them in just enough to 

 be firm and so that all four legs thus made will rest firmly on 

 the bottom of the trough. When the tray is set in the trough, 

 put the shorter legs towards the head of it and wedge the tray 

 firmly into place on one or both sides. All these preparations 

 should be made before the eggs are received. I have written 

 quite in detail to prepare you for the reception of the eggs for 

 it is these details which must be looked after in fish hatching 

 and much more might be said. 



HOW TO OBTAIN EGGS. 



These may be purchased from commercial fish eulturists of 

 whom there are many in New England. Eggs are shipped after 

 they have been "eyed" and they are then called "eyed ova" to 

 distinguish them from green eggs or freshly taken eggs which are 

 not transportable until they have arrived at a stage of develop- 

 ment when the eye spots are visible through the shell of the eggs. 

 Eyed trout ova can be obtained from November to February and 



