﻿MANUAL 
  OF 
  FISH-CULTURE. 
  147 
  

  

  fish 
  wliicli 
  have 
  been 
  dead 
  some 
  minutes 
  the 
  milt 
  is 
  lumpy 
  and 
  flows 
  

   only 
  in 
  drops. 
  A 
  teaspoonful 
  will 
  fertilize 
  40,000 
  to 
  75,000, 
  After 
  the 
  

   milt 
  has 
  been 
  applied, 
  from 
  half 
  a 
  pint 
  to 
  a 
  pint 
  of 
  water 
  from 
  the 
  river 
  

   is 
  added 
  and 
  the 
  pan 
  given 
  a 
  slow 
  rotary 
  motion, 
  continued 
  till 
  the 
  milt 
  

   is 
  thoroughly 
  mixed, 
  when 
  a 
  milky 
  appearance 
  is 
  imparted 
  to 
  the 
  water. 
  

   When 
  the 
  river 
  water 
  is 
  turbid, 
  clear 
  water 
  must 
  be 
  obtained 
  before 
  work 
  

   is 
  commenced. 
  

  

  In 
  gill-net 
  boats 
  eggs 
  thus 
  treated 
  will 
  expand 
  without 
  further 
  imme- 
  

   diate 
  attention, 
  for 
  there 
  is 
  sufficient 
  motion 
  from 
  the 
  boat 
  to 
  prevent 
  

   clotting; 
  shad 
  eggs 
  do 
  not 
  "cement" 
  when 
  the 
  milt 
  is 
  applied 
  to 
  them, 
  

   as 
  in 
  the 
  case 
  with 
  salmon 
  and 
  trout 
  eggs 
  ; 
  but 
  they 
  adhere, 
  and 
  if 
  left 
  

   perfectly 
  quiet, 
  as 
  on 
  shore, 
  a 
  large 
  proportion 
  will 
  be 
  lifeless. 
  Those 
  

   comprising 
  the 
  lower 
  strata 
  may 
  either 
  lack 
  sufficient 
  expansive 
  power 
  

   to 
  absorb 
  water 
  under 
  weight 
  of 
  the 
  others, 
  or 
  in 
  the 
  suction 
  of 
  each 
  

   separate 
  egg, 
  in 
  the 
  natural 
  tendency 
  to 
  absorb 
  water, 
  they 
  may 
  have 
  

   a 
  cupping 
  effect 
  upon 
  one 
  another, 
  thus 
  preventing 
  water 
  contact. 
  

   Whatever 
  the 
  cause, 
  they 
  stick 
  together 
  in 
  one 
  mass, 
  and 
  only 
  those 
  

   of 
  the 
  upper 
  layers 
  receive 
  sufficient 
  water; 
  the 
  others 
  remain 
  under- 
  

   sized 
  and 
  die. 
  Large 
  quantities 
  of 
  eggs 
  must 
  be 
  separated, 
  either 
  by 
  

   agitating 
  the 
  water 
  already 
  in 
  the 
  pan 
  or 
  by 
  the 
  addition 
  of 
  more. 
  

  

  In 
  one 
  minute 
  after 
  thorough 
  mixing 
  the 
  milt 
  can 
  be 
  washed 
  oft" 
  with 
  

   safety, 
  but 
  usually 
  several 
  pans 
  are 
  to 
  be 
  looked 
  after, 
  when 
  the 
  milt 
  

   may 
  be 
  allowed 
  to 
  remain 
  5, 
  10, 
  or 
  even 
  15 
  minutes. 
  After 
  the 
  last 
  

   pan 
  of 
  eggs 
  has 
  been 
  fertilized, 
  they 
  are 
  rinsed, 
  beginning 
  with 
  those 
  

   first 
  taken, 
  by 
  pouring 
  in 
  a 
  quart 
  of 
  water, 
  placing 
  the 
  edge 
  of 
  the 
  

   dipper 
  so 
  that 
  the 
  stream 
  is 
  directed 
  between 
  the 
  eggs 
  and 
  the 
  sides 
  

   of 
  the 
  pan, 
  as 
  tbe 
  eggs 
  may 
  be 
  injured 
  if 
  the 
  water 
  is 
  poured 
  directly 
  

   upon 
  them. 
  Then 
  the 
  pan 
  is 
  oscillated, 
  the 
  water 
  being 
  drained 
  over 
  

   the 
  edge 
  slowly, 
  and, 
  the 
  operation 
  being 
  repeated, 
  the 
  third 
  quart 
  of 
  

   water 
  is 
  left 
  ui)on 
  the 
  eggs. 
  The 
  eggs 
  must 
  be 
  well 
  stirred 
  with 
  the 
  

   inflowing 
  water. 
  

  

  There 
  need 
  be 
  no 
  fear 
  of 
  applying 
  too 
  much 
  milt. 
  The 
  amount 
  

   obtained 
  from 
  one 
  fish 
  may 
  be 
  ample 
  for 
  the 
  eggs 
  from 
  two, 
  but 
  it 
  is 
  

   always 
  better 
  to 
  employ 
  two 
  males. 
  Eggs 
  may 
  look 
  promising 
  for 
  two 
  

   or 
  three 
  hours, 
  yet 
  never 
  exjiand 
  to 
  full 
  size 
  or 
  produce 
  fish. 
  They 
  lie 
  

   at 
  the 
  bottom, 
  and 
  underneath 
  any 
  good 
  ones 
  which 
  may 
  be 
  in 
  the 
  

   pan; 
  they 
  stick 
  to 
  the 
  fingers, 
  while 
  the 
  good 
  ones 
  will 
  not, 
  nor 
  can 
  

   they 
  be 
  successfully 
  removed 
  from 
  hatching-jars 
  until 
  after 
  several 
  

   days' 
  decomposition. 
  By 
  using 
  two 
  pans, 
  good 
  eggs 
  may 
  be 
  separated 
  

   from 
  bad 
  by 
  pouring, 
  but 
  the 
  process 
  is 
  slow 
  and 
  there 
  is 
  usually 
  no 
  

   time 
  in 
  the 
  hatcheries 
  for 
  such 
  operations. 
  

  

  Good 
  eggs 
  are 
  very 
  transparent 
  and 
  so 
  soft 
  and 
  light 
  that 
  they 
  are 
  

   not 
  apparent 
  to 
  the 
  touch 
  when 
  the 
  fingers 
  are 
  moved 
  among 
  them. 
  

   When 
  the 
  temperature 
  is 
  about 
  70°, 
  no 
  change 
  is 
  observed 
  for 
  about 
  

   12 
  or 
  13 
  minutes 
  after 
  the 
  milt 
  is 
  added, 
  but 
  about 
  this 
  time 
  a 
  careful 
  

   movement 
  of 
  the 
  fingers 
  in 
  the 
  pan 
  discloses 
  their 
  presence, 
  and 
  in 
  a 
  

  

  