82 



Our eggs, after impregnation, are placed on gravel, in 

 troughs with slight partitions, perhaps two inches in height 

 and fourteen inches in width by eighteen in length. In 

 this space we place from 10,000 to 15,000 eggs ; they are 

 allowed to remain on the gravel until the eye-spots show, 

 when they are removed to trays where they are hatched 

 and held until about one week before the sack is entirely 

 absorbed, when they are removed to the feeding- tanks. 



These tanks are constructed of 1^ inch plank, and made 

 from four to six feet in length by two feet in width and 

 one foot deep, with a fall from one to the other of nine 

 inches. In these tanks we iirst place 10,000 trout, and as 

 they grow they are gradually thinned out until distributed 

 or placed in rearing-ponds. 



In feeding, beefs liver is used, which is prepared at the 

 slaughter-house in Detroit and shii)ped daily by express, 

 arriving at North ville in the evening for the night watch- 

 man to strain for the next day's use — the quantity de- 

 pending upon the size and quantity of fish to be fed. At 

 the present time we are feeding about seventy-iive pounds 

 per day to about 350,000 trout. 



It is intended that the same person shall do the feeding 

 at all times ; by so doing he will be the best judge as to 

 quantity to be given. For the first two months the trout 

 are fed eight times per day, all feeding being done between 

 daylight and dark, and always at the same hour. After 

 two months this is reduced to six feedings per day, for one 

 month, and then reduced to three feedings per day until 

 distributed. 



Salt is introduced into tlie feeding-tanks twice a week, 

 giving to each tank about six quarts, making it quite 

 brackish. We also introduce i^uck twice each week, 

 aiming to make the water very muddy. 



The introduction of muck and salt is done when a full 

 head of water is i-unning, so it will pass oif quickly. Ex- 

 perience has taught that the introduction of salt and 



