CONTENTS. 



Page. 



Physical character of the lakes 151 



Location 151 



Origin and size ' 151 



Depth and variation in level 152 



Afflnents 153 



Character of shores and hottom 153 



Tiansparency of the water 153 



Temperature of air and water 154 



Aquatic vegetation 159 



Plankton 160 



Forms 160 



Quantity 160 



Distribution 161 



Fishes 161 



Importance of study of fish food 162 



Food of the trouts 16-1 



Examinations of trout stomachs 165 



Landlocked salmon 165 



(greenback trout 166 



Rainbow trout 166 



Mackinaw trout 167 



Small brook trout 167 



Large brook trout 167 



Fry 168 



Summary and discussion of results 169 



Plankton Crustacea as fish food 171 



Bibliography 1 75 



149 



