AMERICAN FISHERIES SOCIETY. 81 



to avoid shaking the eggs in the pan more than we can ]jos 

 sibly lielp — we usually spawn the tish diiect into the per- 

 foi-iited zinc trays (slandinji in the ])ans), in which they are to 

 be hatched, and then after niiltin<>- them and adding water we 

 let them stand until they are ready to go into the hatching 

 boxes. 



'•The tray with the eggs in it is then lifted out of the pan 

 and placed in the hatching box. If very much fluid comes 

 away from the female with the eggs, we drain this off before 

 we add the milt from the male, and the water. 



"Our hatching water is about 49° F. in temperature, and 

 does not vary more than ^°. In this tem})erature the average 

 time of liatching is about 22 days after being laid dow-n, or 

 half the time of trout ova. The alevins lose the sac very 

 quickly, and at the first signs of feeding we sprinkle dry float- 

 ing food, which we obtain from the dog biscuit manufacturers, 

 on the water in the hatching trays, and they take this readily. 

 ''After feeding for two or three days, and when they are tak- 

 ing the food well, we remove the fry from the hatching trays 

 to a rearing box. where they are fed for about ten days in a 

 similar manner, but they have in addition about two feeds a 

 day of very finely chopped meat. We then turn the fr}' out 

 into shallow ponds with a good stream of water running 

 througii them, or shallow streams; in all of these we have an 

 abundance of natural food: shrimps, snails and minute crus- 

 taceans, water fleas, cyclops, etc. After turning out into these 

 j ponds and streams we do not feed more than twice a day with 

 artificial food. 



"We find grayling much more difticult to rear than trout; and 

 in this country waters which suit trout do not always suit 

 grayling.'- 



: The eggs of the Montana grayling hatch in from 10 to 15 



I days in water of about 50° F. ; and in shipping the eggs after 



I the eye-spots appear, some will hatch en route if the tempera- 



I tare rises above 40°. For shipping long distances they should 



be i>laced in refrigerator cars or a specially devised shipping 



case prepared, whereby the temperature can be kept at 40° 



or a few' degrees below. I shall endeavor to design such a 



ease for future shipments to long distances. 



All of our grayling eggs are subjected to a wagon haul of 

 fifty miles over rough spring roads before reaching the ex- 

 press office — an untoward circumstance that can not be 

 I! avoided at present. 



Ij We find that the liver or meat diet, in a fluid state, as used 

 'for trout fry^ is the best also for grayling fry. Our newly 

 ;! hatched fry will not take dry floating food, as recommended 

 i I by Mr. Andrews. We have tried baker liver ground very fine 

 II 



