84 ALASKA FISHERIES AND FUR INDUSTRIES, 1911. 



contamination and infection resulting from tlie decomposition and 

 fungus growths which inevitably follow the long-continued presence 

 of dead eggs that in the hand-picking method frequently escape atten- 

 tion. Even when utmost care is taken to pick out all dead eggs, 

 fungused masses will occasionally appear. This condition is rarely 

 observed when the salt solution has been used, and it undoubtedly 

 means that in the aggregate many eggs are saved. StUl another point 

 in favor of the solution, it is generally believed, is that it acts as a 

 tonic or stimidant to the good eggs while at the same time as a deter- 

 rent to the growth of fimgus. Again, in picking by hand there is apt 

 to be loss by movement of the eggs during delicate stages of develop- 

 ment; and the oft-repeated insertion of egg tweezers, which are bound 

 to touch other eggs, undoubtedly at tmies residts in injury. 



Recent experience has demonstrated that the solution may be 

 applied effectively to eggs freslily taken as well as those in more 

 advanced stages of development. 



The prmciple of the salt bath is simply tjiat the specific gravity 

 of the good eggs is greater than that ol the bad eggs, hence upon bemg 

 placed in the salt solution the good eggs sink and the bad remain 

 afloat and are easily removed. It is vitally essential to the success 

 of the undertaldng that the solution be of the proper strength, and 

 it is for this reason that the beginner is apt to become discouraged. 

 If the solution is too weak all the eggs, both good and bad, wiU sink, 

 while if it is too strong all wUl remain afloat. The margin of the 

 proper density is so narrow that in the operation it is necessary every 

 few minutes to strengthen the solution by adding more salt or brine, 

 otherwise the small amount of fresh water which adheres to a basket 

 of eggs as it is lifted from the hatching trough into the solution will 

 aft'ect unfavorably the results when treating succeeding baskets. 

 Experience and careful observation, however, will soon make it 

 possible for the operator accurately to judge when to add a bit of 

 the stock solution. It is a convenience, of course, to have a sali- 

 nometer at hand wlien preparmg the solution. It is commonly the 

 practice as an aid in preparing the solution to test it occasionaUy 

 with a few eggs. 



Highly successful results in using the solution with red-salmon 

 egg.-; have been attained at the Yes Bay station, and a detailed 

 description is accordingly given of the methods pursued at that place: 



The chief item of equipment consists of a water-tight wooden tank, 

 4 feet long, 2h feet wide, and 10 inches deep, for holding the solution 

 in whi h the eggs are immersed. Before each basket is iaimcrsed it 

 is necessary that the surface of the solution be perfectly quiet, for 

 any ripple or current will tend to disturb the buoyant effect of the 

 solution upon the eggs. Therefore it was found of great convenience 

 last winter to use a floating frame made of half-inch material 6 inches 



