100 DOMESTICATED TROUT. 



before us, namely, the modus operandi o{\vcv^x^gx\dXmg 

 the eggs. The process is very simple. Having se- 

 cured the fish and sorted out the ripe males and the ripe 

 females, take a female and express the eggs from her 

 into a dry pan, according to the directions on page 85. 

 One layer is about enough for a pan. Then take the 

 milt from the male. Shake the pan gently and tilt it 

 at each end alternately, so as to mix the milt and eggs 

 as thoroughly as possible. This will be easily accom- 

 plished, as the little water w-hich falls from the fish into 

 the pan, and the capillary attraction of the mass of 

 eggs, will assist the dissemination of the milt. 



After giving the spermatozoa and eggs time enough 

 for thorough contact, but before the eggs set, pour on 

 water to the depth of an inch or two. Stir well and 

 leave till the eggs separate, which will be from fifteen 

 to forty-five minutes, according to the temperature of 

 the water, the eggs remaining set Jongest in cold 

 water. When separated, rinse the eggs till they are 

 perfectly clean. They are then ready to be placed in 

 the hatching troughs. 



How TO TELL Ripe Fish. 



It is usually a very anxious question with beginners, 

 how they will know when a spawning trout is ripe. I 

 would advise those who feel this anxiety not to worry 

 about it at all. 



You cannot tell, the first time you try your hand at 

 it ; but follow the directions about trying them, and 

 whenever the spawn does not flow easily, let the fish 

 go, and try another. Do not urge the spawn too for- 



