CRAW-FISH CULTURE IN EUROPE. 769 



of which there is a long stick serveing to keep the hoop, which re- 

 sembles a plate, at the bottom of the water. In that portion of the 

 net through which the stick passes, the bait is fixed, so that the craw- 

 fish must go on the " plate" if it wishes to seize the bait. The other 

 end of the stick must be long enough to protrude above the water. 

 This stick is then pulled out with the net and the craw-fish sticking to 

 it, and, baited anew, let down again. 



Another method of catching craw-fish, the so-called "lighting," is 

 much used by private individuals. During the summer months the 

 craw-fish seek shallow places with a clear bottom. The fishermen use a 

 torch of resinous pine- wood, by means of which they throw a strong 

 light on the bottom. The craw-fish are dazzled by the light and can 

 easily be taken out of the water with the hands ; and it has happened 

 more than once that a single person has in this manner caught 900 to 

 1,200 craw-fish in one night. 



After the craw-fish have been caught, the main object of the cultivator 

 is to preserve them, to give them a pure flavor and to fatten them. For 

 a number of years I have succeeded very well in this. Pure running 

 water is the first requisite ; the boxes must be made according to the 

 plan given below, and must not be overcrowded. The best food is fresh 

 meat, but not too much at a time. Immediately after having cast its 

 old shell, the craw-fish is very voracious and consequently needs the 

 largest quantity of food, whilst in December it needs the least. In 

 January it gets lively again, its voracity increases, and during its im- 

 prisonment the eggs begin to appear at that time. Great care should be 

 taken not to leave old and spoilt pieces of meat in the boxes for any length 

 of time, as this will very soon prove fatal to the craw-fish. I have by 

 way of experiment thrown old and spoilt meat in boxes where there were 

 only few craw-fish, and the consequence has been that most of the craw- 

 fish have died. I would also draw attention to a very important matter, 

 viz, to clean the boxes (at least during summer, when it is very warm), 

 twice a day and throw out all the dead craw-fish, for in summer a craw- 

 fish commences to putrefy in 10 to 12 hours after death, and the exhala- 

 tion invariably kills the healthy craw-fish. One of the greatest dangers 

 to craw-fish culture and transportation is a thunderstorm. As soon as 

 a thunderstorm has passed over, the boxes should be opened and cleaned, 

 and care should be taken to admit fresh air and water. 



I have transported craw-fish in various ways and have finally arrived 

 at a method which has, in most cases, proved successful. I have very 

 frequently sent live craw-fish by mail from Frankfort-on-the-Oder to 

 Alsace-Lorraine, and they have invariably arrived in good and healthy 

 condition, unless a thunderstorm came up during the journey, which, 

 however, did not happen very often. During the shedding-period no 

 craw-fish should be shipped, as then they cannot stand any pressure and 

 die easily. Care should also be taken not to have a dead craw-fish packed 

 among the live ones. The main point in shipping craw-fish is to select 

 S. Miss. 59 49 



