.■Inicncaii I'islwrics Society. y.\r} 



BROOK TROUT FRY; A RESUME OF METHODS. 



W. T. TIIOMI'SON, XASIU'A, X. H. 



Much has i)cen said legardiiif^ the hatching- and care Oi' 

 brook trout fry. and so well said ; hence it is not with the expec- 

 tation of advancing any strikingly new thoughts that this paper 

 is presented, but rather with the view of promoting discussion 

 and thus incidentally securing for the benefit of the individual 

 the accumulated and composite experience of the entire member- 

 ship of this society. A rc-thrcsliing of the old straw may still 

 bring to light some few golden grains hitherto overlooked. I 

 do not anticipate that my ideas will meet with vour unanimous 

 approval. Indeed, should they not be criticised and better 

 methods suggested. I should fail of accomplishing my purpose, 

 namely, exchange of experiences — not successes alone, but fail- 

 ures as well, with the reasons therefor. Along this rock-bound, 

 storm-swe]3t. dangerous New England coast, a wise government 

 has. in addition to cnarting the seas, placed buoys and light- 

 houses to mark what? The smooth sailing? Xo, rather the 

 rocks and reefs on which many a good ship has been wrecke I. 

 Is it not the duty of this Society to so chart the fish-cultural sea, 

 mark the rocks where lay danger, help others to avoid them and 

 sail safely into the harbor of success? 



I take it that each of you iia> had a greater or lesser exjieri- 

 ence along this line, many of you were amongst the pioneers, so 

 I shall endeavor thrcughout to make my remarks suggestive 

 rather than exhaustive. 



Pond and lake, brook and river, sj^ring and driven well have 

 each, in dififerent localities, served well the fish-culturist's pur- 

 pose. As to temperature, 35 to 55 or even 60 has answered, the 

 mean and not the extreme is advocated. In the north it should 

 be low enough to so retard development that food will be abun- 

 dant in the waters bv ihe time the fast crowding (|uarters make 



