76 FISH CULTURE—MELLISH. 
Silurian—possibly Lower Silurian strata, and therefore that 
that they are of “pre-Middle Silurian” age. I have also demon- 
strated that a Gneissoid connection of this Granite and phenomena 
are precisely similar to what are observed at Halifax, and that 
there is not sufficient grounds for assigning one age to one and 
another age to another. 
All our Granites seem to be of Archwan Age. In the case of 
the Halifax Granites, as well as those of Nictaux, there seems to 
have been a ve-metamorphism effected during Upper Cambrian 
and part Lower Silurian time. 
In a paper which I am preparing “on the Geology of Halifax” 
I will give my reasons for the conclusion stated. 
ART. XI.—FisH CULTURE—ByY Joun T. MELLISH, M. A., Prin- 
cipal of Albro Street School, Halifax, N. 8S. 
(Read May 12, 1879.) 
THE subject of fish culture, or the propagation of various 
kinds of fish by artificial means, has within the past few years 
received considerable attention on both sides of the Atlantic. 
As a branch of economic industry, the culture or breeding of 
trout, shad, oysters, salmon and other kinds of fish used by man 
as food, cannot be too carefully attended to by the State, and es- 
pecially so, when such artificial breeding seems to be the only 
remedy for re-stocking depleted rivers and streams. My object 
in preparing this paper is to place on record in connected form a 
short history of fish culture in our own country. In doing this, 
I shall touch very briefly on the subject as referring to other 
countries. The culture of the salmon, and, to some extent, the 
white fish, is all that has been attempted as yet in Canada. As 
the Institute was favored a short time since with a most excel- 
lent paper on the Salmon by a distinguished member of this body, 
Dr. J. B.Gilpin, it is not at all necessary that on the present occasion 
I should refer, except incidentally, to the various stages of growth 
and development through which the fish passes, from the time it 
leaves the ova till it becomes the full grown salmon, beautiful 
to the eye, delicious to the taste. The peculiar instinct of the 
