252 Thirty-fourth Annual Meeting. 
shipped to Detroit and handled in the same way, to the hatchery, 
and Mr. Bower will tell you the kind of eggs we got there. The 
last year I do not think there was ever a finer lot of eggs taken. 
We used the starch method to prevent stirring the egg. 
Mr. Seymour Bower: I was in charge of the Detroit hateh- 
ery at that time, and personally supervised the handling of eggs 
after their receipt at the hatchery, and they were the finest lot of 
pike-perch eggs for a large lot that I ever saw anywhere. We 
had something over 70,000,000 eyed eggs from them; and the 
actual percentage of fish hatched was 56; they were carefully 
measured when received and carefully measured after being 
thoroughly cleaned up, and I know that the hatching percentage 
is accurate. They were handled in the jars substantially as Mr. 
Downing states. 
T recall one lot in particular that we eyed, which was a little 
better, being 75 or 76 per cent. 
Mr. Lydell: I also took eggs for a number of years on Sagi- 
naw Bay, but we could not get many of them fertilized. Mr. 
Marks and Professor Reighard were there for several seasons. 
Mr. Clark: I would like to ask Mr. Lydell if Professor 
Reighard was at Saginaw Bay and made examination as to the 
fertilization of eggs? 
Mr. Lydell: Yes, sir, two seasons. 
Mr. Clark: That might solve the problem as to whether or 
not we are getting fertilized eggs in Saginaw Bay. 
Mr. Lydell: I would bring a lot of live fish and fertilize 
them on the beach, and he would put them under his glasses and 
say, for instance, we had 90 per cent fertilized, but when we got 
them to the hatchery we could not hatch out more than 25 per 
cent, but the method used in taking the eggs was not the same as 
when I took charge of the work below. 
The pike-perch, as you know, is very tender. If it comes in 
contact with anything it will burst the yolk sae; but we had 
orders at that time to take them that way, and the poor eggs 
shipped down from Saginaw Bay would fill this room. 
Mr. Wilish: Some of our men who have been looking into 
