FISH-CULTURAL PRACTICES IN THE BUREAU OF FISHERIES. 



749 



the eggs by pouring through the ice hopper water of the same temperature as 

 the eggs, 34° to 35°. The ice compartments are frequcnth' replenished and the 

 eggs are picked over whenever necessary. 



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It will be seen that the method of caring for the eggs is not novel. The 

 chief improvements in the case are to make it easy for the caretaker to tend 

 the eggs in the crowded quarters of a ship's storage compartments and to facil- 

 itate handling each individual tray. 



