Fish and Fishing 



add a tumbler of water and gently stir the eggs 

 and milt together. The eggs will shortly stick to 

 the dish and together. Do not remove them until 

 they have separated, which will be in from half 

 to three-quarters of an hour, or a little more. 

 Next put the dish under a jet of water, and let the 

 water overflow and carry with it the effete milt. 

 The eggs are now ready to be laid down, and all 

 that is required is a constant flow of unpolluted 

 water, about three inches in depth. Any dead 

 eggs must be picked out every morning, and 

 there must be nothing in the material of which the 

 troughs are made (if the eggs are put in troughs) 

 which will poison the water, or bear any fungoid 

 growth likely to be communicated to the fish. 

 The eggs may be placed in a long wooden trough 

 (if wood is used it must be charred) out of which 

 the water passes at one end through a very fine 

 screen, or they may be laid down in gravel in a 

 brook or backwater, of course being carefully 

 guarded from water birds and other enemies; or 

 they may be placed in an artificial trench, as 

 shown in cut. 



No two eggs should touch each other ; any crowd- 

 ing should be avoided, and, if possible, the eggs 

 should be kept in the dark. The current which 

 passes over them should be gentle for it may wash 



the eggs away. But the slower the 

 trfWater stream the shallower must be the water. 



Trout eggs can easily be hatched out 

 in city water, more easily, indeed, than in the coun- 

 try, where sometimes the sediment in the water 

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