122 Tliirfy-iiiiilh Aiunial Meeting 



of cream and throw a little into each trough, scattering it well 

 and going at once to the next trough. When the entire series 

 has been treated, the oi)eration is repeated, food being ofifered 

 three times at each feeding period in amounts varied accord- 

 ing to judgment. 



Dead fish and waste are removed w^ith fan or scoop each 

 day, care being used not to touch the fish when it can be 

 avoided, and the sides of the trough are cleansed about every 

 fourth day. The sand on the bottom is distuibed only as 

 much as is necessary for removal of waste. When the 

 troughs are cleaned the dams at the foot are lifted so that the 

 slime and waste are drawn by the extra strong current thus 

 created to the lower end of the trough and taken out. 

 In brushing the foot screen, e\'en outside, care is taken that 

 no fish be lying against it. lest fins or tails be injured. 



After feeding is begun and until the fish are large enough 

 to cause alarm lest they jump out, the cover is left off the 

 upper half of the trough through the day. This gives free 

 access for feeding and offers the fish a choice of coming into 

 the light or remaining in comparative darkness under the 

 lower cover. They seern to enjoy the light and will lie there 

 unless disturbed. 



Now as to results. Of 2,000,000 eggs taken, 72 per cent 

 eyed, and of these 98 per cent hatched. The fry lost 2 per 

 cent and at this writing the fed fish are losing about 1 per 

 cent in ten days. The above suggests the questions : 



I. What is that essential condition met by fish spawning 

 naturally, and by fish culturists when practically all eggs are 

 fertilized, but which is missed when less than all are fer- 

 tilized? 



All who have handled eggs and fallen short of perfection 

 in fertilization will hope with tlie writer that an answer to 

 this question may be forthcoming. If we cannot now^ answer 

 it. the question seems worthy of further study, since it is not 

 apparent why there should be an}- failure of fertilization in 

 the case of ripe eggs rightly handled. 



IT. What quantity of light should be admitted to eggs, fry. 



