i68 Modern Fishculture in Fresh and Salt Water. 



A lake trout of 27^ pounds, from Raquette lake, is 

 credited to Alvah Dunning, the guide, who sent it to 

 the Superintendent of the Adirondack railroad. It was 

 taken July 2, 1879. 



Most people agree on the excellent table qualities of 

 the Adirondack lake trout. They are a fine fish, and I 

 prefer them, when small, to the brook trout for the pan. 

 In the spring, while the water is cool near the shore, 

 these fish take the fly, but in summer they must be 

 sought in deep water, for, like all deep water trouts, 

 they are sensitive to warmth and die soon from it. The 

 sabling, or German char, is probably as sensitive, and 

 our deep waters would suit it very well. The fish 

 would also suit the waters, as it is a lake trout of large 

 size with a beautifully colored crimson side and belly, 

 and a fine table fish. The native trout of the Adiron- 

 dacks can be distinguished from those planted by the 

 Commission from parents in Lake Ontario by their 

 color. The skin is darker and the flesh redder, yet 

 ichthyologically they are the same fish. One would 

 think the strangers, having been placed here in baby- 

 hood, would assume the characters of the natives. 



There is a variety called "siscowet" in Lake Superior 

 which is shorter and ''inordinately fat," a very doubt- 

 ful distinction. 



As the brook and lake trout often occupy the same 

 spawning grounds at the same time, there would be 

 danger of mixing the breeds but for the fact that brook 

 trout spawn in day time and the lakers at night, and the 

 milt of the male fish loses its power of impregnating 

 eggs in less than five minutes after extrusion. 



