xii CONTENTS. 



CHAPTER II. 



Section Page 



Fish-culture in Europe in Early Times 350 



CHAPTER III. 

 Fish-culture of this Century 355 



CHAPTER IV. 

 Natural History of the Salmon, 367 ; Development of the Salmon 371 



CHAPTER V. 



I. Fish Propagation assisted by Art, 378 ; best "Water for hatching 

 Salmon, 382 ; special Directions about preparing Spawning-boxes, 

 386 ; securing the Ova of a Salmon, 387 ; Mr. Gillone's Process 

 of propagating Trout and Salmon, 388 ; Care in obtaining Fecun- 

 dated Spawn, 390 ; a simple Process for preparing a Spawning- 

 bed, 392 ; feeding young Trout or Salmon, 392 ; stocking old 



Ponds with Trout 393 



II. Ainsworth's Race and Screens, 397 ; Furman's natural Hatching 

 Race, 401 ; " General Directions" by Seth Green, 403 ; every 

 Farmer should have a Trout Preserve, 405 ; General Observa- 

 tions 406 



CHAPTER VI. 

 Salmon Passes, Ladders, etc 407 



PART Y. 



A GLIMPSE OF ICHTHYOLOGY. 



CHAPTER I. 



I. First Class of Fishes Spine-rayed bony Fishes, 424 ; Second Class 

 of Fishes Soft-rayed bony Fishes, 428 ; Third Class of Fishes 



Cartilaginous Fishes 432 



II. The common Eel, 436; the Lamprey, 437; queer Fishes 439 



III. Fishes for acclimatizing in American Rivers 440 



APPENDIX. 



Cookery adapted to the Resources of Sportsmen in the Wilderness or on 

 the Wave, 445 ; General Rules for Cooking, 458 ; Compounding 

 Fancy Drinks, 460 ; General Remarks, 462 ; Noteworthy Items, 

 463; American Game-laws, 467 ; a Word in Conclusion 478 



