XCVIU CONTENTS. 



Page. 

 APPENDIX D— Continued. 



XXI. The history of fish-culture — Continued. 



B. Eeport on tlie progress of pisciculture in Russia — Continued. 



6. Development of the embryo, and the hatching of fish 501 



7. Transportation of spawn 503 



8. Piscicultural establishment at Nikolsky 504 



9. Piscicultural establishment at Suwalki :, 511 



10. Pisciculture in Finland 512 



C. Eeport on the state of pisciculture in France and the neighboring coun- 



tries. By M. Bouchon-Braudely, assistant secretary of the college of 



France 513 



1. Introductory remarks 513 



2. Switzerland 514 



3. Italy 513 



4. Austria 518 



5. Munich 520 



6. The great basins of France 522 



D. The progress offish-culture in the United States. By James W. Milner. 523 



1. The methods emploj'ed in fish-culture 523 



2. Transfer of living tishes 524 



The pike or pickerel 524 



The muskellunge 524 



The black bass and Oswego bass 525 



The wall-eyed or glass-eyed pike 526 



Theeel 526 



Thealewife 527 



The smelt 527 



The white-fish : 527 



The salmon or lake-trout 528 



The brook-trout 528 



3. The transfer of naturally-deposited eggs 528 



Spawning-races 528 



Hatching from the ofl'al of dead fishes 529 



4. Artificial fecundation 530 



Introductory remarks 530 



The brook-trout 535 



The salmon 538 



Theshad 543 



The white-fish 545 



The Otsego bass 552 



The salmon-trout 552 



The striped bass 553 



List of species in North America and Europe which have 



been hatched artificially 554 



List of hybrids in Euro^je and America which have been 



hatched - 555 



Advances in fish-culture of American origin 555 



Systematic records of observation required for rapid advance- 

 ment in the art 558 



E. Alphabetical list of American tish-culturists and of persons known as 



being interested in fish-culture - 558 



1. Names of persons who are or have been practically engaged in 



fish-culture 558 



2. List of persons interested in the subject 5G1 



