[173] POND CULTURE. 630 



the ground to the depth of 1 meter, lined with biieks and ceineut and 

 measuring 1 meter in length and breadth. The water was never deeper 

 than GO centimeters. It entered the tanks at a distance of about (»() 

 centimeters from the spring, and flowed through openings measuriu"- li 

 centimeters in breadth, and made at the Leight of 60 centimeters, from 

 one tank into the other. The whole was ci>vered with a little shed, 

 about 60 centimeters high. At the front there were three doors, which 

 could be locked. In this tank I could easily keep (in one compartment) 

 60 carp, weighing 2 to 3 pounds apiece. Tike I never kept in it for any 

 length of time, because it was difficult to sui)ply them with the neces- 

 sary food. Similar tanks may also be constructed near wells with run- 

 ning water. 



Jokisch gives the following directions for keeping fish alive for several 

 days: " If there is no ruuniiig water near at hand, and if it is desirable 

 to keep fish for several days, as may be the case in cities or in small 

 qouseholds, art must supply what nature has not furnished. Three 

 vessels, all of different size, are needed. The largest is put underneath 

 and serves to receive the water. Two sticks of wood are laid across it, 

 and on these is placed the vessel containing the fish. On the top is 

 placed the third vessel fiUed with water. A hole is bored in the upper 

 and middle vessel and a quill is inserted, through which the water runs 

 and is constantly kept in motion. This apparatus, of course, needs 

 watching. Fish may in this way be kept for from eight to fourteen days. 

 If the vessels are large, fresh water need not be added till after 6 or 8 

 hours."* 



B. von Ehrenkreuz says : f " To keep fish when out of the water 

 alive for several days, all that is necessary is to intoxicate them. In 

 winter it is sufficient to put in their mouth a piece of bread soaked in 

 brandy and cover them with snow, or if that cannot be obtained, with 

 straw. In summer beer or wine may be substituted for the brandy — 

 the beer should not be sour — and the fish should be wrapi)ed in fresh 

 grass or moss which should from time to time be moistened with the 

 same liquor as the piece of bread. In this manner carp, tench, pike, 

 and other large fish can be kei)t alive from twelve to eighteen days. 

 When taken from their wrapping of moss or straw, the fish appear to be 

 in a torpor, but they are soon revived by taking the piece of bread out of 

 their mouth and wrai)piug them in a piece of linen Avhich is gradually 

 moistened with water. The}' are finally put in a vessel filled with fresh 

 water, where thej^ soon swim about in a lively style. Eels need be 

 covered only with moist earth oi- grass. With some care and l»y keeping 

 up a moderate degree of moisture they can be kept fur a mouth. 



* Jokisch, Handhuch der Fiacherei, 1804. 

 + U. von Ehrenkronz, Aiujelfischercl, p. '20d. 



