228 MARITIME PISCICULTURE. 



year had in August attained the same size as salmon 

 and trout hatched five months previously. The accli- 

 matisation of this fish is the more easy, as it never quits 

 fresh water. In some parts of Germany, especially in 

 Hungary, it thrives along with the carp and the pike 

 in the same lakes. The temperature favourable to these 

 fish agrees also with the Danube salmon ; so much so, 

 that it attains the weight of from thirteen to fifteen Ib. 

 in three or four years. It can even be reared in private 

 fish-ponds. I saw at Munich, in the pool belonging to 

 M. Schissel, fisherman to the King, some very large 

 Danube salmon, which were fed there for the purposes 

 of daily consumption." 



We refer to these details because desirous to attract 

 attention to the ease with which our lakes and rivers 

 may be stocked with valuable kinds of fish with which 

 we are not acquainted. When it is demonstrated that 

 their ova can be safely transported to great distances, 

 that the expense of artificial rearing, when this is resort- 

 ed to, is trifling, and that the pecuniary return is rapid 

 and certain, it is astonishing that the proprietors of our 

 lakes and rivers have not recourse to such a method of 

 at once benefiting themselves and the nation by such 

 an addition to the food of the people. 



M. Heurtier, Director - General of Agriculture and 

 Commerce, observes in reference to pisciculture "In 

 confining itself to the artificial fecundation of fresh- 

 water fishes, the problem appears to me to be only par- 

 tially solved. It is indeed equally important to extend 

 the application of this discovery to sea-fish. Now, 

 especially when our great lines of railway have to a 

 certain extent destroyed distances, sea-fish will be 

 readily transported to almost all towns, even the most 

 distant ; to only a few will they be carried in a pre- 

 served state. While endeavouring to multiply sea-fish, 

 Crustacea, and molluscs, it will then be equally useful 

 to inquire into the best modes of preparing and pre- 

 serving them." M. Heurtier then proposes that M. 



