145 



2. The Development of the American Lobster. 



By F. H. Herrick, Ph. D. of Adelbert College, Cleveland, Ohio, U. S. A. 



(Schluß.) 



Table II. 



The lobster numbered one — 1 ( 1_1 °) — in Table II was taken 

 directly from the pot in which it was caught, and the eggs are assumed 

 to have been laid eight hours. It is probable that they had not been 



