520 REPOET OF COMMISSIONER OF FISH AND FISHERIES. 



5. — Munich. 



Bavaria has not remained behindhand, and pisciculture, which num- 

 bers many experts in that country, has made considerable progress. 

 The flsliing laws are very rigorous, but are very little regarded. The 

 public markets are under strict superintendence, and considerable tines 

 are imposed ou those who repeatedly trausgress the laws. The craw- 

 fish is numbered aqaong that kind of fish whose capture is prohibited 

 during the spawning season ; females bearing eggs must again be 

 thrown into the water, and none can be taken before they have reached 

 their full size. 



There are at Muuich different establishments, that of M. Kiififer afford- 

 ing great interest on acconut of the simplicity of its arrangement, the 

 small space it occupies, and the great results obtained. I have there 

 seen more than 200 trout, two years old, weighing on an average 350 to 

 450 grams (somewhat more or less than 1 pound troy) in a single stone 

 vat 1^ meters long, (almost 5 feet,) 75 centimeters (2^ feet) broad, 

 and CO centimeters (about If feet) deep. 



In another compartment 2J meters (about 8 feet) long, li meters 

 (almost 5 feet) broad, there are more than 6,000 crawfish, the finest of 

 which weigh 250 grams (3,750 grains) and more. 



Salmon to the number of six, and weighing on an average 10 to 12 

 kilograms (about 25 to 30 pounds,) are packed so closely in one of these 

 small vats, that it is impossible for them to turn round ; yet they do not 

 seem to suffer from this position, which they have occupied for a long 

 time. These remarkable results have been obtained by constantly 

 renewing the water, aiid by providing good and abundant food. 



The experiments of M. Kiiffer have been specially 'directed to the 

 acclimatization of the Sahno Iniclw^ a variety of salmon which is peculiarj 

 to the waters of Bavaria, and which after the experiments made by the' 

 College of France could easily be acclimatized in France. 



This fish, which to the characteristics of the salmon adds the station- 

 ary habits of the trout develops in a very short time ; it can be accli- 

 matized in every water, and does not suffer from a change of tempera- 

 ture; it is easily fed with white-fish and salt horse-flesh, after a new J 

 system which has stood the test of experience. M. Kiiffer carries on] 

 all his hatching-operations on sand. 



In Bavaria I have made some observations which deserve attention.' 

 A number of species which serve as food, and whicli are very scarce^ 

 in France and Switzerland, are very common in the lakes and rivers oi 

 Bavaria; carp, pike, and perch are almost given away in tlie Muuicl 

 market. 



The question is naturally asked, why have those Bavarians who! 

 occupy themselves fo much with pisciculture not endeavored to de-j 

 stroy the pike and perch, which are the sharks of the fresh water ? I havel 

 learned the following regarding this matter. The pike and perch live] 



W 



