112 FISH CULTUEE 



pipes leading to it should be so built or pro- 

 tected as to keep as nearly uniform a tempera- 

 ture as possible. The size of the house is of 

 course conditioned upon the size of the plant, 

 the character of the troughs, and whether it is 

 intended to carry fish beyond the fry stage, 

 and well into the advanced-fry stage, or even 

 through it to the fingerling stage. 



If the hatching-house is to be for a club that 

 intends to propagate only sufficient fish to 

 stock its holdings, or for an individual who 

 wishes to do business on a moderate scale, 

 chiefly for his own consumption, a building 20 

 feet long, 12 feet wide, 7 feet to the eaves, and 

 with either a double-pitch or lean-to roof will 

 answer the purpose. Such a building will hold 

 two sets, or four troughs, each 14 feet long, and 

 will have a capacity for 100,000 fry, which can 

 be held in the building through the advanced-fry 

 stage, and, indeed, until summer. It will also 

 allow sufficient room for the meat-grinding ma- 

 chine, a table on which to pulverise liver and 

 do other work, and a stove, besides a little ad- 

 ditional room in which to move round. 



If business is to be done on a large scale and 



