TENTH ANNUAL MEETING. 59 
Mr. Matwer: Perhaps a steady temperature of 65° Fahr. 
would retard them for five days, but it would require careful 
experiment. I doubt if they would hatch at 50 degrees, or if 
they did burst the shell, if they would live to take food. 
Pror. Goope: The eggs of the sea herring have been kept 
for a long time and hatched, and it has been argued from this 
that it can be as readily done with the shad, but the case is very 
different. Dr. Meyer, of Kiel, kept herring eggs for months by 
the use of ice. 
Mr. MatuHer: Whitefish eggs canalso be kept. I saw them 
in December in Clark’s hatchery, which were kept in an ice 
chest, and Mr. Clark thought he could keep them until June. 
Pror. GoopeE : It is easy enough to keep the eggs of fishes in 
a refrigerator if they are of a species which, like the herring, 
spawn on a falling temperature ; but the shad spawn on a rising 
temperature. They will wait about rivers until the water gets 
warm enough to suit them, before they deposit their spawn. 
Mr. Biackrorp: The Professor’s explanation is conclusive 
that the eggs of shad will not bear the same treatment as the 
fall spawners. Mr. Phillips has some facts on the sturgeon 
fisheries which are important, and we would like to hear from 
him. 
Mr. Puiturres: I have been surprised at the amount of stur- 
geon which comes to New York—z,000,000 pounds. It is now 
scarce. The men who smoke sturgeon have asked me to lay the 
fact of their growing scarcity before this Association. I think 
it would be desirable to propagate this fish. 
Pror. GoopE: The sturgeon fishery ranks in value among 
the first fifteen valuable fisheries of the country, leaving out the 
Mollusks. Its annual value is $350,000. 
Tue PresIDENT then said that if there was nothing else of 
importance before the meeting to-day he would call for the 
Treasurer’s report. } 
Report of the Treasurer accepted. 
Election of officers being next in order, a Nominating Com- 
mittee was appointed. 
The meeting then adjourned until 12 o’clock the following 
day. 
