MANUAL OF FISH-CULTURE. 199 



vessel, fishing only a short distance away and not catching many fish, 

 will get a comparatively large number of spawners. 



The spawn-takers are instructed not to take eggs from fish that have 

 died on trawls or in nets, although fine lots of eggs are often taken from 

 fish that die in the dories before they reach the vessel, showing that the 

 eggs do not die immediately after the fish expire. The vitality of the 

 eggs after the death of the fish varies in different cases and depends on 

 the conditions of the eggs and the fish at the time the fish are caught, 

 the state of the weather, etc. An experienced spawn-taker can almost 

 always distinguish readily between good and poor eggs, although it is 

 not always possible to determine whether or not a given lot of eggs will 

 live. As the weather and the nature of the school of fish in the bay 

 regulate the collection of eggs, the results of a season's work can not be 

 estimated in advance. It has been observed that roe fish are found in 

 largest numbers previous to an easterly storm and when the wind is 

 from the south or west. During heavy westerly winds cod ai^pear to 

 approach quite close to the beach, and when the wind blows from the 

 eastward and the sea begins to rise, they leave for deeper water. 



When fishermen are hauling their nets and trawls, they frequently 

 notice spawn being emitted from fish when they are landed in the 

 dories. Such fish are laid away on their backs in the stern of the boat 

 and when the vessel is reached are carefully passed to the spawn-taker, 

 many eggs that would otherwise be lost being thus saved. 



When the price of fish is low at Portsmouth or the wind is unfavor- 

 able for making that harbor, some of the fleet go to Eockport to sell 

 their fish, and should spawn-takers be on such vessels they immediately 

 take their eggs to Gloucester when the vessels arrive in Kockport. 



Usually the fishing vessels return to Kittery Point between 1 o'clock 

 and 10 o'clock p. m. Immediately on landing, the spawn-takers carry 

 their collections to the egg-house on shore, where the spawn is carefully 

 examined, cleaned, packed, and shipped to Gloucester by first train. 

 In shipping eggs large fruit jars are used. About 350,000 eggs are put 

 in each jar, the jar is filled with water, the top is securely fastened, 

 and the jar is placed horizontally in a large iron kettle made especially 

 for the purpose and holding five jars. The jars are wrapped in burlap 

 before they are put in the kettles to prevent them from breaking, and 

 when necessary, snow or ice is put in each end of the kettles to keep 

 the temperature uniform during transit, but it is not allowed to come 

 in direct contact with the jars. 



A messenger usually accompanies the eggs and gives them constant 

 attention until they are delivered at the station. The snow or ice is 

 removed from the kettles, if the temperature falls too low, and replaced, 

 if necessary, the messenger making frequent use of a tiiermometer. 



In preparing eggs for shipment without messenger, they are first 

 cleaned carefully by drawing off' all dead eggs or dirt, then put in large 

 fruit jars in the same manner as when they are shipped to Gloucester, 

 and the jars are packed horizoiitiilly in large wooden cases holdinguine 



