30 TROUT CULTURF. 



and pectoral fins. When spawned, each fish should 

 be carefully returned to the water, and, if faint, sup- 

 ported between two stones, head up stream, until able 

 to look after itself. When the milt has been taken, 

 the pan should be tilted a little so as to mix the 

 milt with the eggs, and then left a minute, after 

 which a little water must be added, enough to 

 cover the eggs, and the pan set aside until the eggs 

 (which at first cohere very strongly) have completely 

 separated. The tin can should be filled with water, 

 and the eggs poured into it from the spawning pan. 

 They at once sink to the bottom, and the superfluous 

 water runs over the side. The separation of the eggs 

 takes from ten to twenty, or even thirty minutes, and 

 this interval may be used in spawning other trout, if 

 at hand. 



Some operators spawn all their fish in one pan, but 

 we think the course above suggested preferable for 

 many reasons. The eggs of two hens are, in our 

 opinion, enough to have in one pan ; but, if short of 

 milt, of course if there are three, or even four hens to 

 one cock, all must be spawned in one pan, or kept in 

 the box. 



We should advise anyone intending to spawn fish to 

 have a look at the casts in the Museum of Fish 

 Culture, South Kensington. He will there see exactly 

 how the organs of generation are placed in the sal- 

 monidaej and will gain a good deal of useful informa- 

 tion on that and other points by his visit. 



By the old, or wet method, now almost, if not quite, 

 obsolete, the fish and the hands of the operator were 

 plunged in a vessel of water, the eggs taken were very 

 carefully washed, and then the milt was put into a 



