Fish and Fishing 



with an inch or two of water in the spawning pan, 

 only from sixty to seventy per cent, are impreg- 

 nated. 



Dry impregnation was discovered by Mr. V. P. 

 Vrascki, a Russian fish culturist, in the year 1856. 

 Numerous discoveries have since been made and 

 nearly all modern fish culturists use the dry 

 process. 



The average production of trout eggs is from 

 300 to 1,500, depending upon the age and size of 

 the fish. With water at fifty degrees Fahrenheit 

 the eggs hatch in about fifty days. But with 

 water about thirty-four degrees Fahrenheit, they 

 will require over one hundred and fifty days. 

 Impregnated eggs are amber-colored, and dead 

 eggs are as white as chalk and must be picked out 

 from the good eggs to prevent the spread of dis- 

 ease to the good eggs. 



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306 



