144 iFISH CULTURE 



the trays before fungus appears. As egg-pick- 

 ing under such circumstances is often costly, 

 fish-culturists would be glad if some method 

 could be discovered which would rapidly and in- 

 expensively separate the good from the bad 

 eggs without injuring the former. At one time 

 it was hoped that a salt solution might be ef- 

 fectively employed. 



I remember that at a meeting of the Amer- 

 ican Fisheries Society, held at White Sulphur 

 Springs, W. Va., in 1905, Mr. Henry O'Mally, 

 of Baker, Washington, announced the success- 

 ful separation of good and bad salmon eggs 

 of several species without injury to the former, 

 by the use of first a solution of equal parts of 

 salt and water, and afterwards one part salt to 

 nine parts water. Under this treatment the 

 good eggs slowly separated and settled to the 

 bottom while the bad eggs floated to the surface 

 and could be skimmed off. This discovery led 

 to experiments being made with trout and other 

 eggs, but the results as far as published do not 

 appear to be very satisfactory. It is hoped that 

 further experiments with brook-trout and lake- 

 trout eggs may show a better outcome. 



