PRACTICAL CARP CULTURE. 47 



tin, with the sides projecting % of an inch below the bottom, and a false 

 bottom made of 1-inch lumber fitted into this rim ; this will let the wood 

 project 3^ of an inch and be the best possible protection to the bottom of 

 the can. The flaring sides keep all other packages from coming in con- 

 tact with it except at the shoulders, where resistence is the greatest, and 

 where if by any accident a hole should be punched, it will not be fatal to 

 the fish. The aperture or neck of the can should not be less than 6 inches 

 in diameter, as in the shipment of spawners or large fish it is quite dim- 

 cult to get them out of a hole that you easily get them in at. The reason is 

 that you present them head first to the hole, the scales and fin projec- 

 tions then are favorable to the easy passage of the body. You shire the 

 water out of a can and the fish presents itself tail first; the scales and fins 

 are then unfavorable to the passage of the body, and the hole is too small 

 to facilitate the turning of the fish, and there is a chance of damage in 

 taking out tail first, unless the aperture in the neck is amply large. In 

 filling a can for shipment never fill quite up to the shoulder. When the 

 water is above the shoulder the area upon which the atmosphere acts 

 narrows very rapidly, and in the jolting of the car there is very little 

 breaking up of the water. On the other hand, with the water below the 

 shoulder, you get the greatest possible surface and with every movement 

 of the car the water pitching up the side of the can comes in contact with 

 the shoulders is broken up, aerated and falls back in better condition for 

 the fish than before leaving the body. So far very few carp have been 

 successfully shipped during hot weather. The practical shipping season 

 may be said to*extend from the first of October to the first of the following 

 June. 



Spring or well water may be used to ship carp in, but before using it 

 should be very thoroughly broken up and aerated. This may be accom- 

 plished by whipping the water with a wire dip net or by passing it through 

 a sieve, letting it drop some distance through the air to a tub or other 

 vessel. 



