﻿242 
  REPORT 
  OF 
  COMMISSIONER 
  OF 
  FISH 
  AND 
  FISHERIES. 
  

  

  temperature. 
  If 
  the 
  air 
  and 
  water 
  circulations 
  are 
  not 
  used 
  it 
  is 
  neces- 
  

   sary 
  to 
  aerate 
  the 
  water 
  with 
  a 
  dipper, 
  that 
  is, 
  to 
  take 
  a 
  dipperful 
  of 
  

   water 
  from 
  the 
  can 
  and, 
  holding 
  it 
  up 
  about 
  2 
  feet, 
  pour 
  it 
  back, 
  thus 
  

   taking 
  air 
  with 
  the 
  water 
  to 
  the 
  bottom 
  of 
  the 
  can. 
  This 
  is 
  done 
  as 
  

   often 
  as 
  is 
  necessary 
  to 
  ketp 
  the 
  water 
  fresh. 
  

  

  Whitetish 
  fry 
  are 
  carried 
  in 
  water 
  at 
  a 
  temperature 
  from 
  33° 
  to 
  45° 
  F. 
  

   If 
  necessary 
  to 
  reduce 
  the 
  temperature, 
  ice 
  can 
  be 
  placed 
  in 
  the 
  water 
  

   with 
  the 
  fry. 
  If 
  the 
  air 
  and 
  water 
  circulations 
  are 
  used, 
  about 
  40,000 
  

   fry 
  can 
  be 
  carried 
  in 
  each 
  can. 
  Without 
  the 
  circulation 
  20,000 
  are 
  

   carried, 
  and 
  in 
  order 
  to 
  aerate 
  them 
  it 
  is 
  necessary 
  to 
  draw 
  off 
  in 
  a 
  pail, 
  

   through 
  a 
  screened 
  siphon, 
  about 
  one-half 
  the. 
  water 
  in 
  the 
  can. 
  This 
  

   is 
  then 
  thoroughly 
  aerated 
  in 
  the 
  pail 
  with 
  a 
  dipper 
  and 
  returned 
  to 
  

   the 
  can, 
  with 
  a 
  small 
  amount 
  of 
  fresh 
  water 
  added. 
  When 
  a 
  car 
  arrives 
  

   at 
  its 
  destination, 
  the 
  cans 
  are 
  taken 
  to 
  a 
  tugboat 
  or 
  steamer 
  and 
  

   carried 
  to 
  the 
  spawning-grounds 
  where 
  the 
  whitefish 
  are 
  to 
  be 
  planted, 
  

   by 
  carefully 
  lowering 
  the 
  cans 
  into 
  the 
  water 
  and 
  allowing 
  the 
  fry 
  to 
  

   escape. 
  On 
  board 
  the 
  boat 
  they 
  are 
  given 
  fresh 
  water 
  as 
  fast 
  as 
  is 
  

   required 
  to 
  keep 
  them 
  alive. 
  

  

  Shad 
  fry 
  are 
  carried 
  in 
  water 
  at 
  a 
  temi)erature 
  of 
  from 
  55° 
  to 
  65°, 
  

   depending 
  on 
  the 
  temperature 
  of 
  the 
  water 
  in 
  which 
  they 
  were 
  

   hatched. 
  These 
  fry 
  can 
  not 
  be 
  carried 
  successfully 
  with 
  the 
  circu- 
  

   lating 
  system 
  of 
  water 
  or 
  air, 
  and 
  aeration, 
  by 
  the 
  use 
  of 
  the 
  dipper, 
  is 
  

   therefore 
  necessary. 
  From 
  20,000 
  to 
  30,000 
  are 
  carried 
  in 
  each 
  can. 
  

   When 
  the 
  water 
  is 
  to 
  be 
  changed, 
  it 
  is 
  drawn 
  off 
  through 
  a 
  siphon 
  into 
  

   a 
  pail, 
  the 
  head 
  of 
  the 
  siphon 
  being 
  in 
  a 
  wire 
  cage, 
  covered 
  with 
  

   cheese-cloth 
  to 
  prevent 
  the 
  fry 
  from 
  escaping. 
  After 
  the 
  water 
  in 
  

   the 
  pail 
  has 
  been 
  thoroughly 
  aerated 
  and 
  ice 
  added 
  to 
  bring 
  the 
  tem- 
  

   perature 
  down 
  to 
  what 
  is 
  required, 
  it 
  is 
  poured 
  back 
  through 
  a 
  large 
  

   funnel 
  which 
  reaches 
  nearly 
  to 
  the 
  bottom 
  of 
  the 
  can. 
  To 
  prevent 
  the 
  

   force 
  of 
  the 
  water 
  from 
  injuring 
  the 
  delicate 
  fry, 
  the 
  lower 
  part 
  of 
  the 
  

   funnel 
  for 
  about 
  6 
  inches 
  is 
  made 
  of 
  perforated 
  tin. 
  When 
  long 
  trips 
  

   are 
  made, 
  the 
  sediment 
  which 
  collects 
  on 
  the 
  bottom 
  of 
  the 
  cans 
  is 
  

   removed, 
  as 
  soon 
  as 
  it 
  is 
  noticed, 
  by 
  drawing 
  it 
  off 
  through 
  a 
  siphon 
  into 
  

   a 
  pail. 
  Should 
  any 
  fry 
  come 
  out 
  with 
  it, 
  they 
  are 
  carefully 
  returned 
  

   to 
  the 
  can 
  by 
  dipping 
  them 
  out 
  after 
  the 
  sediment 
  has 
  settled 
  to 
  the 
  

   bottom 
  of 
  the 
  pail. 
  If 
  a 
  trip 
  lasts 
  five 
  or 
  six 
  days, 
  the 
  cans 
  are 
  cleaned 
  

   every 
  other 
  day 
  by 
  transferring 
  the 
  fry 
  with 
  a 
  dipper 
  from 
  one 
  can 
  to 
  

   the 
  other 
  and 
  cleaning 
  the 
  empty 
  one 
  before 
  the 
  fry 
  are 
  returned 
  to 
  it. 
  

   Shad 
  fry 
  are 
  more 
  tender 
  than 
  any 
  other 
  young 
  fish 
  moved 
  on 
  the 
  cars, 
  

   and 
  the 
  greatest 
  care 
  is 
  necessary 
  in 
  handling 
  them. 
  

  

  Trout 
  and 
  salmon 
  fry 
  are 
  carried 
  in 
  water 
  at 
  a 
  temx)erature 
  of 
  36° 
  to 
  

   46°, 
  though 
  rainbow 
  trout 
  are 
  sometimes 
  transported 
  in 
  water 
  10° 
  or 
  

   15° 
  warmer. 
  If 
  it 
  is 
  necessary 
  to 
  reduce 
  the 
  temperature, 
  ice 
  is 
  placed 
  

   in 
  the 
  cans 
  with 
  the 
  fish. 
  Each 
  can 
  contains 
  5,000 
  trout 
  fry, 
  and 
  2,000 
  

   to 
  3,000 
  salmon 
  fry, 
  when 
  the 
  air 
  and 
  water 
  circulations 
  are 
  used; 
  

   without 
  air 
  circulation, 
  3,000 
  or 
  4,000 
  trout, 
  and 
  1,200 
  to 
  1,500 
  salmon 
  

  

  