10 U. S. BUREAU OF FISHERIES 
EGGS 
DEVELOPMENT AND CARE 
When the eggs arrive at the hatchery they are held in 15-gallon 
cans for about 24 hours, with a gentle stream of water flowing into 
each can, this being considered better practice than to place them at 
once in hatching jars, as the motion is too violent for the green eggs. 
While thus held they are stirred every half hour. Kegs or cans, 
half filled with eggs, may be carried if properly cared for. 
For the handling of all eggs except those intended for shipment 
15-gallon pine kegs, painted on the outside, with iron hoops and iron 
drop handles, are preferred to tin cans at the Put in Bay (Ohio) 
station. They are cheaper and hghter than the cans, also more dur- 

Fic. 2.—Pike-perch battery, Put in Bay, Ohio 
able and convenient. The eggs are in full view when being stirred 
and when water is poured off or added. The most important point, 
however, is that the kegs retain the water at a more even tempera- 
ture, being less affected by heat and cold than are the cans. All 
dishes and implements with which the eggs come in contact should 
be thoroughly scalded and cleaned at the beginning and at the close 
of each egg-taking season. 
For hatching pike-perch eggs, the open-top Downing or Chase 
jar generally is used. After the eggs have remained in the cans or 
tubs for the required length of time, as previously mentioned, they 
are measured into the jars by means of a dipper. The jar is first filled 
with water and a shallow funnel, with an outlet extending weil into 
the water, is inserted, so that the water will stand as high in the 
funnel throat as possible. In this way the eggs are not subjected to 
a fall from the dipper to the jar, 
