American Fisheries Society. 249 
It will pay in the long run to give attention to the eggs in 
the washing, and the corn starch, so that they wont stick to- 
gether, and harden them in tubs. We find careful attention paid 
to the eggs in the first place pays in the long run. 
Mr. Meehan: What temperature did you have when you 
got 90 per cent? 
Mr. Fullerton: Fifty-two degrees. This was only in the 
samples of the tubs that we took for experimental purposes. But 
we took particular care of them, and kept the tubs continually 
washed and in motion, and when they were finally put in the jar 
they were lke shot, and never stuck together. 
Mr. Clark: In the case of the eggs taken on the St. Clair 
river where it showed 70 per cent, there was no corn starch used 
whatever. In fact nothing was used. 
Mr. Fullerton: I don’t see how you got along. 
Mr. Meehan: Nothing but the water? 
Mr. Clark: Yes. 
Mr. Downing: Along the lines of temperature I asked Mr. 
Buller, who had charge of the Erie station, to whom the eggs 
were shipped, and he hatched 80 per cent as against my 56 per 
cent, in regard to the water temperature, that is, about his water 
supply; and he said it was pumped about two and one-half 
miles to a reservoir, then let through pipes to the hatchery an- 
other two miles, and his water temperature was constant. But 
I believe that after segmentation has commenced and they are in 
the most tender stage, if the water temperature drops very low, 
it is very detrimental, if not fatal, to the eggs. 
Mr. Clark: This is a vital subject. Speaking of handling 
the eggs as Mr. Fullerton does, I differ with him. I think the 
less they are handled and have them clean, the better. If the 
eggs could be taken and properly washed and hardened, without 
any stirring whatever to keep them free, it would be all the bet- 
ter, and I think Mr. Downing will agree with me. 
Mr. Fullerton: You cannot do it. 
Mr. Clark: I have a notion that the Saginaw Bay eggs were 
