American Fislicvics Society 121 



tage, siiH-o wc thus obtain fry. which, l)orn vcrv early, get. in 

 tlu'ir (l('veh)iiniont a perceptible adxanee over the others. 



2d. Our variety of light colored Eainbow trout, commonly 

 called "white trout" is noteworthy for the small size of its 

 digestive oi'gaus, wliicli occupy only little space in the alxlomeu. 

 The genital glands are smalh 'Jlie testicles furnish only a little 

 sperm which obliges us to maintain a large proportion of males, 

 lest we should sometimes lack milt at the moment when arti- 

 ficial fecundation is practiced. The ovaries are also very slun-t. 

 and gi\e only a limited quantity of eggs, Avhicli are quite small, 

 generally white (U- yellowish, rarely pink. The fry obtained 

 from these eggs is more delicate, less easy to raise than that of 

 the ''red trout;" they require more careful attention, accustom 

 themselves less easily to artihcial food, eat less and very fre- 

 quently die, at least during the early part of raising. They are 

 wilder, more timid and in this regard resemble much the young- 

 European trout. 



But if the '"white trout" is not very satisfactory in this 

 regard, it possesses the advantage of having a more delicate 

 flesh than its congener. Although all our iish are, I repeat, 

 raised in identical conditions, receive the same food and live 

 together in the same ponds, the "red trout" is less palatable 

 than the "white trout." Their flesh is a little soft and keeps 

 less well. In consequence of the large size of the intestine al- 

 ways full of food recently eaten, which decomposes rapidly, the 

 dead fish keeps fresh only a short time. This depreciates it a 

 little with the lovers of fine dishes and affects its commercial 

 value. The "white trout" is much desired because of the deli- 

 cacy of its flesh, Avhich has an excellent taste, is delicate but not 

 soft and is easy to keep. Consumers wlio have had the op]ior- 

 tunity to eat both forms (red and white trout) recognize the 

 difference very easily. The merchants, also the restaurant keep- 

 ers, etc. of our neighborhood, to whom the station is authorized 

 to furnish the fish exceeding the need of the station, always 

 ask for this "white trout," which are so inuch ju'cferred by the 

 connoisseurs. 



In contrast to the change of date of s])awning of the "red 

 trout." tliat of the "white trout" has remained late and even 

 very late. It hardly spawns before the end of Febinuu'y or the 



