52 Thirty-fourth Annual Meeting. 
time to get your eggs off the trays into the tub, pan or whatever 
you may have your solution in, and put them back again, than 
it will to handle the trays and pick out what is necessary. 
With brook trout, according to our experiences, it will not 
work on green eggs; with the eyed eggs it is not advantageous 
to use the process. We get, for instance, from the commercial 
fisherman, 95 to 99 per cent of good eggs, as we receive them. 
Now it is of no value there, because those eggs can be picked out 
by hand quicker than you can empty them from the trays. 
As I understand it, with salmon, when they are prepared 
for shipment, there are more or less fertilized clear eggs. 
Mr. Titcomb: Yes, when you can barely see the eyespot. 
Mr. Clark: As we are handling lake trout at Northville 
to-day, when you can barely see the eye spot, they are over 60 
days old, in our colder water; and should we allow them to re- 
main unpicked until that time all would be lost. If we can go 
over our eggs and have them sorted out pretty thoroughly when 
they are two or three weeks old, the principal work of the win- 
ter has been accomplished. Now, with our 40,000,000 lake trout 
eggs at Northville, had we allowed them to go until the time 
that the salt solution would be available, we would have one 
great mass of dead eggs. The salt solution method would be a 
saving only if we could apply it to eggs one or two weeks old. 
It cost us last winter probably $700 to $900 for help to sort out 
the dead eggs from 40,000,000 lake trout eggs. Could we use 
the salt solution method before the eggs had become eyed, it 
would be valuable. 
Mr. Titcomb: Have you ever tried salting your eggs as 
you would salt fish, in order to avoid fungus—green eggs? 
Mr. Clark: No sir. I do not think the question of fungus 
is anything we need bother about. I do not think you should 
allow these eggs to remain in the troughs on the trays, even if 
they have not become fungused. 
Q. What is the objection ? 
A. I think there is something that comes off the dead eges 
that should not be left in the water with the other eggs. 
