the axis v;hcre the young will swirl oround in a v/hirlpool and bo 

 destroyed. 



The overflo\T of the box goes over the edge throuijh strr.iners 

 of perforated celluloid; these must be nade just so big and the 

 outlets are plr.oed so that the youngsters v;-ill not be pressed 

 against^ the flat surface of the strainers. 



Yfith the spreading out of the- water that talzes place v;hen you 

 enploy nore inlets and outlets it is possible to nr.ke use of a lot 

 of water Td.thout r.aking the strean enborras singly strong. This 

 rich change of water has a laeaning for the prosperous development 

 of the young - and nakos it easier of course to clean it (apparatus). 

 Excrement, bits -.f food, and the n®ulted shells of the lobster young 

 naturally contamnate the water greatly. A part of this mil folloTJ" 

 tiie vater-strecjn out, another part will stick to the strainers* 

 sides in front of the outlets v/here it can easily be dislodged with 

 a brush. A third part will keep rotating a sh-^rter or longer tine 

 in the vrater along with the lobster larvae and becomes a steady 

 fountain (breeding ground) for all kinds of ivretchedness. That part 

 is removed by means of very fine air bubbles thrt come in by the 

 water entrance^ these air-bubbles fasten themselves on to all 

 minute particles and bring them up like a scuititothe surface vrhere 

 they are easily removed. This method is extraordinarily effective 

 and C'f great meaning but - if one introduces toi much air then the 

 young ones v-dll rise, too© 



Every other day the young ones are automritically forced tJirough 

 ■ a large opexiing into a reservoir while the rearing pools ere 

 scrubbed and T;ashed dov/n. Then they are automatically sent back 

 again. The food question has long been very difficult. First the 

 food must be to the lobster your^s taste; it must be nourishing 

 and digestible, it must have a consist-pnce so t?iat it can be admin- 

 istered and it must at all times be fresh and enough to go around. 

 The inner parts of the crab are very good, but when the crabs dis- 

 appeared from the SkSgerak coast, a couple of years ago one had to 

 'hunt some other som-ces of supplyc' An experiment Y/ith ox liver 

 (it was used before for salmon and brook trout young) gaveveiry 

 good results. It is finely grouiad, mixed mth sea water, and 

 strained into the rearing apparatus, aboiit five grams per 1000 

 lobster young every tvro hovirs throughout the 24. The youngest of 

 the young get their food through a fine screen - the older ones 

 through a coarse one. "■' 



In addition to these things the water's temperature and salinity 

 ■of course play a big pert. Salt water of reduced salinity is poison- 

 ous to lobsters - both yourxg and olds A lov; temperature will arrest 

 the development ~ a high one v/ill speed it up - but if we attain the 

 20°' s, then there is danger* With the usual summer temperature the 

 larval development takes about three vreeks* 



71 



