Chapter IV. 

 Treatment of Eggs. 



Placing Eggs in the Tkoughs. — The eggs of a Trout 

 are about one-sixth of an inch in diameter, and nearly 

 round. Thej are generally ot a light straw or salmon 

 color. The color varies with the meat of the fish. The 

 redder the meat, the more orange colored are the eggs. 

 They are generally of a light yellow or amber color at first, 

 and grow darker as the egg grows older. Their si)ecific 

 gravity is a little greater than that of water, so that they 

 will sink in water, but may be easily moved in it. Sup- 

 pose the eggs to be obtained and that you have them in a 

 shallow pan. The water in the troughs should be raised 

 by placing a narrow strip across the trough upon one of 

 the two inch strips dividing the nests. (See pages 19 & 21.) 

 Then sink the pan gently to the edge in the water of the 

 trough, at the same time tipping the pan, so that the water 

 in the trough and in the pan shall come together with as 

 little current as possible. Then the edge of the pan may 

 be sunk into the water, and by tipping the pan a little 

 more, the eggs will flow out without injury By moving 

 the pan while the eggs are running out, they may be spread 

 uniformly over the bottom. If they fall in a heap, take 

 the bearded end of a feather, and move the water with it 

 in the direction you wish the eggs to go, and they will fol- 

 low the current thus created. This may be done without 

 touching the eggs with the feather. Distribute the eggs 

 as evenly as possible over the surface of the nest. 



