1 86 Modern Fishculture in Fresh and Salt Water. 



sired height, giving complete control of the fish in the 

 crates and facilitating handling when they are removed 

 for stripping. These crates are placed in the margin of 

 the river near the fishery, in a depth of water at the ordi- 

 nary stage of from four to ten feet, and firmly anchored 

 in position to stakes. They may be placed in single or 

 double rows, abutting each other end to end. The 

 crates are placed convenient to the apron over which the 

 seine is drawn in fishing. Behind and beneath this 

 apron is excavated a trench about 8 by 10 feet in size, 

 with a depth of water of about two feet, with palings so 

 placed on the riverside as to allow a free passage of 

 water into the trench. . The fish are discharged from 

 the net directly into the trench without being handled. 

 From this pound or trench the fish pass through an 

 artificial channel or small canal to the first crate and 

 are subsequently removed to the other crates with scap 

 nets as desired. 



From the middle or latter part of October the fish 

 taken pass over the apron as fast as caught and then 

 into the crates, where they are held alive in good condi- 

 tion until fully ripened, when the spawning operations 

 begin. The fishing is continued uninterruptedly from 

 the beginning of the run until the close of the season, 

 hauls being made every hour, day and night, with 

 double crews of fishermen. 



Experience has shown that the mingling of the males 

 with the females in the crates is desirable, the contact of 

 the sexes tending to induce freer and earlier spawning 

 than when separated. About November ist the females 

 show evidences of spawning, and the stripping begins. 

 The stripper takes his position on the platform between 

 the crates, with a pan into which the eggs are to be 

 Stripped. He is seated on a low stool, with ordinary 



