ARTIFICIAL PROPAGATIOlSr OF TROUT. 41 



seconds with the hand or a feather, the eggs are set aside and left 

 undisturbed during fertilization. The dry or " Kussian " method 

 is now in general use; the eggs and milt are taken in a moist pan, 

 and it makes little difference which is taken first, but one should 

 immediately follow the other, and the contents of the pan is mixed 

 thoroughly. In freezing weather it is advisable to use two pans, 

 one set in the other, with water in the bottom pan to prevent the 

 eggs from being chilled. 



After the eggs and milt have had time for contact and before the 

 eggs begin to adhere to the bottom of the pan, water is added to a 

 depth of about an inch, the eggs being kept in gentle motion by 

 turning the pan to prevent adhesion. After 2 or 3 minutes the 

 milt is poured off and clear water is put in the pan, in which the 

 eggs are allowed to remain until they separate, which will be in 

 from 15 to 45 minutes. When eggs are held in a deep vessel capable 

 of holding several layers of eggs, those at or near the top will harden 

 in the time indicated above, but those in the lower layers will remain 

 soft for a much longer period. Most fish-culturists consider the 

 temperature of the water a factor in this connection and believe that 

 the hardening process is hastened by higher temperatures. This 

 theory is not held by others, and as far as is known no really au- 

 thentic data on the subject have been recorded. A vessel was devised 

 at the Wytheville (Va.) station especially for holding the eggs dur- 

 ing this period of water hardening. It consists of a 6-quart tin 

 bucket in which is fastened, about 1 inch above the bottom, a circular 

 piece of perforated tin. A funnel-shaped spout, soldered to the out- 

 side of the pail, admits water between the bottom of the bucket and 

 the perforated tin. About 4 quarts of eggs are placed in each bucket, 

 and a small flow of water, about 1 gallon per minute, is supplied. 



In taking spawn the manipulation of the fish without injury is a 

 very delicate and exacting task, full knowledge of which can be 

 acquired only by experience, as it is difficult to squeeze the spawn 

 from the fish without injuring or even killing it. In taking hold 

 of the fish in the spawning tub the operator catches it by the head 

 with the right hand, the back of the hand being down and the nose 

 of the fish well in the palm, with the fingers extending under and 

 along each side of the fish in the direction of the tail. At the same 

 time the fish is grasped between the dorsal and caudal fins with the 

 left hand, the back of the hand being up. A fish caught in this way 

 can be brought out of the water easily, and when held gently but 

 firmly against the body will struggle only for a moment. The opera- 

 tor leans forward slightlj^, bringing the vent of the fish over the 

 spawning pan and holding the head of the fish higher than the tail, 

 its body at an angle of about 45°. The fish should be held well 

 down in the pan, which is usually of 2-quart capacity, so that the 

 eggs will not drop more than 2 inches. Some operators turn the 

 abdomen of the fish upward with the tail bent backward. This 

 method is not recommended, however, since the bending of the tail 

 may cause serious injury and the eggs are subjected to a greater drop 

 into the pan. A large fish may be held with its head under the right 

 arm. 



"\^lien the struggle is over, the hand is passed down the abdomen of 

 the fish until a point midway between the pectoral and ventral fins 



