106 VERMONT AGRICULTURAL REPORT. 



are shipped across the continent or even to European countries 

 without damage. ^The eyed eggs will come by express packed in 

 a box of moss. The eggs themselves will be upon flannel trays 

 covered with moss. Between the moss and the eggs is mosquito 

 netting. Pass a dairy thermometer into the moss covering the 

 eggs and see if it varies much in temperature from the water into 

 which the eggs are to be laid down. If there is a variation of 

 more than five or six degrees between the temperature of the 

 eggs and the water into which they are to be introduced, drench 

 them a few times with water in order to gradually change their 

 temperature to that of the water. Do not be in too much of a 

 hurry about this work. When satisfied that there is little varia- 

 tion between the temperature of the eggs and the water, roll back 

 the mosquito netting with the moss in it and you have a clean 

 tray of eggs. Hold this over the large square pan containing 

 hatcher} 7 water and then pour out gradually from a dipper into 

 the tray enough water to gradually wash the eggs from the tra3 T 

 to the pan. Repeat this operation with the several trays until all 

 are emptied into the pan. There will be more or less dirt and 

 floating particles in the water with the eggs. Pour off some of 

 the water — all that will run off without taking eggs with it. Fill 

 the pan with water and repeat the process of pouring off water 

 until the eggs are comparatively clean. Then, while the egg 

 trays are floating on the surface of the water in the trough, pour 

 out a portion of the eggs on to them. It will be well for you to 

 have an assistant to hold the tray until you have become expe- 

 rienced. Shake the tray gently to distribute the eggs singly over 

 it. Where large shipments are unpacked, it is desirable to estab- 

 lish a measure for each tray and then pour from the pan to the 

 measure and then to the tray. A graduated tin dipper will do 

 for a measure. Having filled the trays with eggs, lower each 

 slowly into the water until its legs rest firmly on the bottom of 

 the trough ; then, while holding the tray in place with one hand, 

 wedge it firmly with the other. The eggs can now be left until 

 the following day, when, if there are any dead ones, they will 

 have turned white and must be picked off. This can be done with 

 your pickers without disturbing the other eggs on the tray. From 

 now on until the eggs begin to hatch, I would advise picking out 

 any dead eggs daily, although once in two or three days may do. 

 If the eggs are neglected, a fungus growth will appear on the dead 

 ones and quickly envelop the others. Observe the water supply 

 every time you enter the hatchery. See that it is constant and 

 that the eggs are not becoming covered with sediment. If there 

 is sufficient water to flow more than two gallons per minute to a 

 trough, flow as much as can be run without causing a current 

 strong enough to disturb the eggs on the trays. Even if the eggs 

 at the head of the trough are washed a little, it will do no harm 



