MANUAL OF FISH-CULTURE. 115 



When packed the egg-trays are placed upon a foundation-board, made 

 the same size as the trays and covered with moss. At the top another 

 board of the same dimensions is laid. Cleats are nailed on all four 

 sides and fastened to the top and foundation boards, making a firm 

 crate, which can be handled without danger to its contents. 



If the temperature of the i^acking-room is not below freezing, the 

 trays are placed out of doors before they are crated, to allow the moss 

 upon the eggs to become slightly frosted. Eggs at this period may be 

 subjected to a very low temperature without injury — in fact, may be 

 enveloped in a thin coating of ice, and if shipments are made when 

 the weather is too warm for frosting the results are not so good. 



A packing-case, provided with rope handles, is prepared large enough 

 to admit of an air-space of 4 inches around the top, bottom, and four 

 sides of the trays. The bottom is filled 4 inches deep with fine shavings, 

 the crate of eggs is placed upon them, and more shavings packed all 

 around between the trays and the case. The packing is carefully done, 

 a few shavings being thrown in and pounded down before more are 

 added, in order that the trays may be held securely in the center of 

 the case. Shavings are filled in on top, the cover screwed on, and the 

 box is ready for shii^ment. 



In transit the eggs must be kept in a cool place, though not allowed 

 to freeze 5 and if this precaution is taken, and they are not unneces- 

 sarily jolted, they will be found in good condition when unpacked. 

 Hundreds of thousands of eggs have been thus shipped from N"orth 

 ville during the past few years, the eggs arriving in fine condition and 

 with practically no loss. 



For foreign shipments a double box is used. The inside one is made 

 2^ inches larger on all sides than the crate of trays, and the outside 

 one large enough to make a 5-inch space on all sides when the smaller 

 box is placed within it. The trays of eggs are prepared as in ordinary 

 shipments, and. when crated, are placed in the smaller box upon a 

 frame which is constructed from a J-iuch strip, 2^ inches wide, tacked 

 at right angles to the inside and bottom of this box. In the space 

 thus formed between the crate and the box is j)acked finely chopped 

 ice, water from the melting ice being drained off through a half dozen 

 small openings in the bottom of the box. This box is now packed 

 according to the same plan as that followed with shipments for a short 

 distance. Where there is an opportunity it is advisable to have the 

 case unpacked while en route and fresh ice added. Eggs have been 

 shipped in this manner to England, Mexico, l^ew Zealand, Japan, and 

 South America, and have readied their destinations with little loss. 



FEEDING AND REARING LAKE TROUT. 



Lake trout fry held for rearing are kept in troughs until they are large 

 enough to be transferred to ponds. These troughs at North ville are 

 12 feet long and 2 feet 7 inches wide, with a 1-inch partition running 

 through the middle its entire length, thus forming two troughs, each 



