124 SALMON FISHERY. 



13. Then take a wooden, earthen, or copper 

 bowl ; put into it a pint, quart, or more, of clear 

 water ; take out of your pail one filh after another; 

 flroke them with the hand or fingers downwards, 

 till the fpawn difcharges into the bowl ; you need 

 not fear that it will hurt them, for they can, with- 

 out danger, bear great prefling ; then rub the 

 belly of the male trout in the fame manner, till 

 fome of its milk difcharges into the water (a little 

 is fufficient), then flir the whole with your hand 

 fo as to mix it well, and all the eggs or fpawn will 

 be fru&uated ; then mix more clear water to them, 

 to difperfe them more afunder : after the eggs are 

 impregnated with the fperma, they are apt to clog 

 together, which hurts them in the end \ it is there- 

 fore neceflary to thin them with more water, after 

 which they are to be poured into the breeding* 

 trough. 



A fmall fpace will receive a great quantity of 

 fpawn, yet they mud not lie too thick ; otherwife, 

 they will get in a few days into putrefa&ion, 

 and have the appearance, as if a fine downy wool 

 was fpread over them. To prevent this, take a 

 thin flice of wood, or a paddle about the breadth 

 of a hand, and paddle with it backwards and 

 forwards, on the fpot where the fpawn lies too 

 thick, to fpread, by this motion, the fpawn 

 afunder. 



14. ft 



