108 EEPORT OF COMMISSIONER OF FISH AND FISHERIES. 



are spread upon tbe tray it must be drained before being' placed in tbe 

 case, for eggs slightly moistened will live for a longer time in open air 

 of the right temperature than in dead water. The tray is easily 

 drained by slightly tipping it, so that the water will run out at the 

 edges where the flannel is tacked on the frame. The trays are then 

 placed in the case, eighteen filled, the top one empty. 



If the case is to pass through a varied air temperature, moss is 

 packed in the space between tlie trays of eggs and the sides of the 

 shipping-case for protection against abrupt changes in the weather. 



When necessary to hold eggs on the trays for any length of time, as 

 is often the case, each tray must be taken out and sprinkled with water 

 at least every 24 hours. When they are held for a longer period than 

 4 or 5 days they must be taken from the trays and placed in a tub of 

 water and there washed in the same manner as described in taking 

 spawn. When adding water, care is taken that it does not strike t4lie 

 eggs with such force as to injure them, the dipper either being held down 

 in the eggs or the water poured against the side of the tub a little above 

 the surface of the spawn, which gives them a steady whirling motion 

 and at the same time does them no injury. 



The manner of transferring eggs from trays to a tub is very simple. 

 After filling the tub with water to about a third of its capacity, the 

 tray is placed in water at an angle of about 45° with its surface. Most 

 of the eggs will slide down this incline into the tub, and what few 

 remain may be washed down by pouring a little water on the uppermost 

 side of the tray. After the eggs have been given a good washing they 

 are replaced on the trays and returned to the cases, as described above. 



The eggs are shipped in charge of a messenger, if possible, to see that 

 the cases are not roughly handled or tilted and the contents jarred or 

 bunched while being placed in the baggage car. While on the road 

 they must be kept in the coolest place on the car, providing that the 

 temperature is not below 28° or 30°. 



It can be readily seen that the percentage of lake-trout eggs hatched 

 can not be so large as with other species of trout. The rolling and 

 pitching of the tugs and other boats upon which the spawn-taker is 

 operating prevents the eggs from separating naturally. The time during 

 which this should take place would be, approximately, within the first 

 30 minutes after they are taken, and as the boats are out from 5 to 24 

 hours or longer, when shore is reached the time is long past when 

 quiet is of any value. Besides, the temperature often falls far below 

 freezing, and all the precautions that can be taken will not prevent a 

 considerable percentage of the eggs becoming chilled, although there 

 may be no ill effects discovered until after they reach the hatchery. 

 Other losses often occur through accident and the carelessness of those 

 handling the cases while en route to the hatchery. Taking everything 

 into consideration, it may be considered excellent work if an average 

 of 70 per cent of eyed eggs and fry is turned out. In exceptional cases 

 as high as 90 per cent have been hatched. 



