APPENDIX XII. 



MARKING SALMON. — (Buckland.) 



I NOW give the different ways of marking. 

 I. Cut off the dead or adipose fin altogether with 

 sharp surgical scissors. This test, however, is liable to 

 mislead. Everybody cuts off this fin, so that future diag- 

 nosis is difficult. I do not know what use the salmon 

 makes of the adipose fin. It seems to have been put 

 on his back by nature for the convenience of us pisci- 

 culturists, on purpose to be cut off, or otherwise experi- 

 mented on. 



2. Slit the adipose fin right down the middle again with 

 sharp scissors. Rub the cut edges well with stick nitrate 

 of silver ; these edges will never again unite as long as the 

 fish lives, unless the salmon has a submarine hospital, 

 and a piscine doctor to bring the edges together, and keep 

 them there in a scientific manner. 



3. Cut a V-shaped bit out of the front of the adipose 

 fin on its anterior margin. 



4. Cut a V-shaped bit out of the posterior margin. 



5. Cut a V from the top of the adipose fin, from above 

 downwards. 



6. Get some little metal clips, such as are used to keep 

 loose papers together, make a hole with a pen-knife be- 

 tween the rays of the edge of one of the fins, not the tail 

 or pectoral fins, run in the letter clip, expand the two 

 arms, and Mr. Fish is marked. Do not put the clip too 

 tight, or it might slough out. A bull never sheds the iron 

 ring in his nose, but recollect the ring is loose, not tight. 



