MANUAL OF FISH-CULTURE. 



85 



C. Ice-bopper. 



by the weight above, aud if less than five trays are used in a shipment 

 the package is liiible to become dry, and the eggs reach their destina- 

 tion either dead or in a shriveled condition. 



The frames of the trays are made of light, soft wood dressed to | by 

 ^ of an inch, with a soft Canton-llanuel bottom tightly stretched and 

 well tacked ou. Thetrays 

 are made large enough to 

 contain their proportion 

 of the eggs, with an allow- 

 ance of f of an inch be- 

 tween the eggs and the 

 frame of the tray. A foun- 

 dation-board (B) is made 

 with the same outside di- 

 mensions as the tray, with 

 a strip nailed around the 

 edge on the upper side to 

 form a cushion of moss 

 for the bottom tray. A 

 hopper for ice (C) is used 

 on the top tray. The out- 

 side case (E) is made 7 to 

 8 inches larger on the 

 sides (inside measure) 

 and o inches deeper than 

 the outside dimensions of 

 all the trays after they 

 are cleated together, in- 

 cluding the hopper and 

 the foundation-board, as 

 shown at D. 



. The trays having been 

 prepared, the eggs are se 

 lected, those being taken 

 which show eye-spots and 

 are not too old to reach 

 their destination before 

 the time for hatching. 

 Allowance is made for 

 changes in temperature 

 on the road which would 

 cause them to hatch too 

 soon. 



The eggs are taken from the hatching-trays in pans, well cleaned of 

 all sediment, and given a slight concussion by allowing water to fall on 

 them from a small spout or sprinkling pot, which causes the dead and 

 unfertilized eggs to turn white, when they are carefully removed. The 



D. liigg-trays packed and cleated. 



