176 REPORT OF COMMISSIONER OF FISH AND FISHERIES. 



raising of bass in ponds depends very largely on frequent and careful 

 sorting, and a fish that persists in efforts to devour his companions 

 should be either liberated or destroyed. 



TRANSFER OF FRY FROM HATCHING-PONDS. 



In transferring the fry to troughs or other ponds two nets of cheese- 

 cloth are required. The main one is about 30 inches square, supported 

 by ribs from above; to the center of the ribs a handle is attached, so 

 that the net can be used 5 or 6 feet from the shore; the net is made to 

 sag to an open pocket in the center, which can be closed and tied with a 

 drawstring. The second net is easily made from an ordinary landing- 

 net by replacing the netting with cheese-cloth. This will be useful in 

 catching the fry that escape from the larger net. The transfer is made in 

 tubs filled with water from the spawning-pond in order to preserve the 

 same temperature as nearly as possible. Netting is done in the early 

 morning, as the shallow waters of the pond become cool during the night 

 and the temperatures of the different waters are more nearly equal. 



The process of netting requires patience and a degree of skill which 

 comes with practice. The operator stands on the bank and introduces 

 the net with a gentle and scarcely perceptible side movement under 

 the school and cautiously lifts it out, and, when the net is clear of 

 the water, turns with a quick motion and brings it over the tub, so that 

 the part of the net holding water and fish can be readily submerged 

 in the tub. An assistant stands near the tub to catch the sides of the 

 net and help in the latter i>art of the operation. While the operator 

 holds the rod to which the frame of the net is attached, the assistant 

 slips his hands into the tub and unties the drawstring of the net pocket, 

 and the net is then gently lifted out of the tub. A bucket of water from 

 the pond, and a dipper, are kept at hand to wash any of the fry into 

 the tub that may stick to the cheese-cloth. The fry should never be 

 freed from the net by the use of a feather or by shaking. 



As soon as the collected fry are in the vessels they are carried to the 

 troughs or pools, when the temperature of the water in the bucket 

 or cans is compared with that flowing through the troughs. An 

 experienced workman can tell by the sense of touch whether there is 

 a material difference in the temperature, and can take the steps toward 

 equalizing it. Should there be a difference of 3° or more, it must 

 be corrected. If a vessel is not crowded, an effective, though slow, 

 method of equalizing the temperature is to set or suspend the vessel 

 in the water flowing through the pool or trough. If the water in the 

 vessel is warm and the time short, in addition to setting the vessel in the 

 trough, a part of the water may be bailed from the vessel and replaced 

 with fresh colder water. This operation is known among flsh-culturists 

 as "tempering;" it requires care, good judgment, and patience. 



It is well to have several large buckets made with "windows," that 

 is, a small screen of perforated metal in one side of the bucket near the 



