REPORT OF COMMISSIONERS OF INLAND FISHERIES. 281 



Percentage Percentage 



of increase of increase 



in length of in length of 



Series. Molting Period. Series. Molting Period. ' 



C4 9.0 Cg 22.7 



C5 9.7 Cio 35.0 



Cq 16.2 Cii 40.9 



C7 17.6 C12 48.7 



Cg 21.4 Ci3 40.2 



From this comparison it is evident that in this series, in which the 

 process of regeneration had been introduced at intervals ranging 

 from four to thirteen days after the molt, there was an increase in 

 the length of the molting period, as compared with the normal period, 

 ranging from 9 per cent, to the remarkable amount of 48.7 per cent. 



The graphical presentation of the data, as shown in Chart IX, 

 demonstrates in another way the nature of the results of the experi- 

 ment. This chart represents the molting periods for the regenerating 

 and normal lobsters in each series, and furnishes a ready comparison 

 both for the differences in the average time of molting and for the 

 variation of the individuals of each series about these averages. 



The heavy black line slightly below the central part of the figure 

 represents the average time in which the normal lobsters in series 

 B molted to the fifth stage. The variations of these 42 specimens 

 around this average are indicated by the dotted line crossing it near 

 the centre. 



The upper part of the figure is broken up into ten segments 

 representing the series C4 to C^g, inclusive. The width of each 

 segment is governed by the number of lobsters which regenerated 

 the chelipeds in each series. The heavy discontinuous lines in each 

 segment represent the average time of molting for the regenerating 

 specimens of each series. It may also be noticed that the order of 

 the segments is determined by the time of mutilation, so that the 

 averages are, accordingly, arranged in a series corresponding to 

 the time at which the regenerative process was introduced into the 

 molting period. The light dotted lines indicate the variation about 



