﻿MANUAL 
  OF 
  FISH-CULTURE. 
  243 
  

  

  fry 
  are 
  aiiowert 
  to 
  each 
  can 
  — 
  the 
  number 
  depending 
  on 
  the 
  length 
  of 
  

   tbe 
  trip 
  and 
  age 
  of 
  the 
  fry. 
  These 
  fish 
  are 
  moved 
  as 
  soon 
  as 
  the 
  sacs 
  

   are 
  absorbed, 
  or 
  wlien 
  they 
  first 
  begin 
  to 
  swim 
  up 
  from 
  the 
  bottom. 
  If 
  

   shipped 
  before 
  this 
  period 
  of 
  life, 
  they 
  are 
  liable 
  to 
  collect 
  on 
  the 
  center 
  

   of 
  the 
  can 
  in 
  the 
  bottom 
  and 
  smother. 
  If 
  the 
  fry 
  will 
  keep 
  away 
  from 
  

   the 
  mouth 
  of 
  the 
  can, 
  the 
  water 
  is 
  aerated 
  by 
  dipping 
  it 
  directly 
  from 
  

   the 
  can 
  and 
  letting 
  it 
  fall 
  back; 
  but 
  if 
  the 
  fish 
  do 
  not 
  go 
  down 
  when 
  

   the 
  dipper 
  is 
  introduced, 
  the 
  water 
  is 
  siphoned 
  into 
  a 
  pail, 
  aerated, 
  and 
  

   then 
  poured 
  back. 
  

  

  Small 
  yearling 
  trout 
  are 
  sometimes 
  carried 
  in 
  cans, 
  but 
  usually 
  in 
  

   the 
  galvanized-iron 
  tanks; 
  100 
  to 
  200 
  are 
  put 
  in 
  each 
  can 
  if 
  the 
  air 
  

   circulation 
  is 
  used, 
  and 
  the 
  water 
  is 
  kept 
  cool 
  by 
  introducing 
  ice. 
  As 
  

   salmon 
  and 
  lake 
  trout 
  are 
  more 
  delicate 
  than 
  the 
  others, 
  the 
  number 
  

   placed 
  in 
  each 
  can 
  is 
  reduced. 
  When 
  shipping 
  adult 
  trout 
  but 
  few 
  can 
  

   be 
  taken 
  in 
  each 
  tank, 
  only 
  from 
  20 
  to 
  50 
  if 
  they 
  are 
  of 
  large 
  size. 
  

   They 
  are 
  given 
  all 
  the 
  air 
  and 
  water 
  circulation 
  possible 
  and 
  carried 
  at 
  

   a 
  low 
  temperature. 
  Incessant 
  watchfulness 
  is 
  necessary 
  in 
  moving 
  

   these 
  fish. 
  When 
  the 
  fish 
  are 
  in 
  distress 
  they 
  come 
  to 
  the 
  surface 
  of 
  

   the 
  water, 
  and 
  if 
  the 
  water 
  is 
  then 
  vigorously 
  aerated 
  they 
  will 
  return 
  

   to 
  the 
  bottom 
  of 
  the 
  tank. 
  

  

  When 
  black 
  bass 
  are 
  distributed 
  in 
  the 
  fry 
  stage 
  they 
  should 
  be 
  

   shipped 
  in 
  water 
  from 
  40° 
  to 
  60° 
  F., 
  according 
  to 
  the 
  temperature 
  .of 
  

   the 
  water 
  from 
  which 
  they 
  are 
  taken; 
  but 
  it 
  is 
  considered 
  preferable 
  

   to 
  hold 
  these 
  fish 
  in 
  the 
  ponds 
  or 
  feeding-troughs 
  until 
  they 
  are 
  from 
  

   three 
  to 
  six 
  months 
  old, 
  when 
  they 
  will 
  have 
  attained 
  a 
  length 
  of 
  from 
  

   1^ 
  to 
  3 
  or 
  4 
  inches, 
  fish 
  hatched 
  at 
  the 
  same 
  time 
  often 
  varying 
  consid- 
  

   erably 
  in 
  length. 
  These 
  older 
  fish 
  also 
  require 
  a 
  temperajture 
  of 
  from 
  

   40° 
  to 
  60°, 
  according 
  to 
  circumstances, 
  when 
  they 
  are 
  transported. 
  

   Young 
  black 
  bass 
  are 
  very 
  voracious, 
  and 
  begin 
  to 
  eat 
  each 
  other 
  as 
  

   soon 
  as 
  they 
  are 
  confined 
  in 
  cans 
  or 
  tanks 
  for 
  transportation. 
  The 
  

   number 
  of 
  bass 
  carried 
  in 
  each 
  tank 
  is 
  approximately 
  as 
  follows 
  : 
  Fifty 
  

   8 
  to 
  12 
  inches 
  long; 
  one 
  hundred 
  and 
  twenty 
  5 
  to 
  8 
  inches 
  long; 
  two 
  

   hundred 
  and 
  fifty 
  2 
  to 
  5 
  inches 
  long. 
  

  

  Crappie 
  are 
  carried 
  in 
  the 
  same 
  manner 
  as 
  black 
  bass, 
  although 
  it 
  

   is 
  more 
  difficult 
  to 
  handle 
  them. 
  Rock 
  bass 
  are 
  commonly 
  carried 
  in 
  

   cans, 
  about 
  r>00 
  to 
  700 
  in 
  each 
  if 
  the 
  fish 
  are 
  about 
  an 
  inch 
  long. 
  The 
  

   temperature 
  of 
  the 
  water 
  is 
  from 
  40'^ 
  to 
  60°. 
  

  

  Codfish 
  fry 
  are 
  moved 
  in 
  cans 
  with 
  water 
  of 
  a 
  temperature 
  of 
  33° 
  to 
  

   380. 
  The 
  trips 
  are 
  usually 
  of 
  short 
  duration. 
  The 
  water 
  is 
  aerated 
  

   by 
  drawing 
  it 
  from 
  the 
  can 
  through 
  a 
  screen 
  siphon 
  into 
  a 
  pail 
  and 
  

   returning 
  it 
  after 
  it 
  has 
  been 
  thoroughly 
  aerated. 
  

  

  Large 
  lobsters, 
  on 
  long 
  trii)s, 
  are 
  packed 
  in 
  seaweed 
  in 
  wooden 
  trays 
  

   about 
  6 
  inches 
  high 
  and 
  of 
  a 
  size 
  convenient 
  for 
  handling. 
  Strips 
  of 
  

   wood 
  attached 
  to 
  the 
  bottom 
  of 
  trays 
  have 
  open 
  spaces 
  between 
  them 
  

   to 
  allow 
  air 
  circulation. 
  About 
  2 
  inches 
  of 
  seaweed 
  are 
  spread 
  on 
  the 
  

   bottom 
  of 
  the 
  tray 
  and 
  the 
  lobsters 
  placed 
  on 
  it 
  with 
  their 
  claws 
  

  

  