Packing and Transportation of Salmon-eggs. 25 
of charge. I found that the proposition Mr. Milner made 
to me to take the hatchway on the main-deck and put it in 
a load of straw, and pack the eggs in a ton of ice, was 
not practicable, because straw would not be allowed in the 
hatchway. I had to go into the hatchway and rely upon 
putting cakes of ice on top of the packing, and let it drip 
through, which I did. 1 had two: tons of. ice;:and. J] have 
my record here of the air in the hatchway, which ranged 
from 56 deg. to 74 deg. Seventy-four degrees was the 
highest on the gth of October. In the box that I had the 
temperature ranged from 48 deg. to 55 deg., and on every day 
the eggs were in splendid condition. There were not more 
than 300 dead eggs out of 25,000 which I took over in those 
boxes. At the last moment the order came for me not to 
unpack the eggs. Mr. Stone said that contact with the air 
would hasten the hatching, but Mr. Stone, not knowing the 
temperature of the air in the ship as well as I did, I was a 
little annoyed about it. * * I had one box packed in my 
own method, and I could keep. them cool and get them over. 
The others were almost, if not totally, lost. Since then the 
eggs of whitefish and land-locked salmon have been sent. 
I received the eggs in New York One lot was sent to Ger- 
many. The last lot they proposed to put in the life-boat. I 
had little confidence in any of these going safely. There 
was to be sent by the French line of steamers a box of eggs to 
the Societe ad’ Acclimation of Paris. The French steamship com- 
pany stated in a letter that they would have the eggs put in 
a room made for the purpose of carrying fresh meat to 
France. I have no doubt they will go that way quite well. 
It is a question, as Mr. Stone says, of temperature, and it is 
impossible to control this temperature at sea, unless you are 
in such a position as I have just described in the French 
