ELEVENTH ANNUAL MEETING. s 
at 9:30 Pp. M. I poured a pail of water over them. Next morning 
I took them to Chief Engineer John Y. Cuyler’s house on the 
borders of Prospect Park, showed them to him, and received 
his permission to place them in one of the lakes of the park. I 
transferred the fish to Mr. Spear, chief clerk, and he drove near 
to the water, and gave them to an attache, who in my presence 
deposited them alive and in good condition in the water of our 
beautiful Brooklyn Park. This occured at 9:30 A. M., so that for 
43% hours the fish were out of water. This is a considerably 
longer time for the carp to be out of water than that mentioned 
in my previous paper. If I remain in the fish-culture business, 
and am spared for another year, I will test the endurance of the 
carp, study its habits, and report to this body at its next annual 
meeting. In conclusion I would say that persons owning trout 
ponds could do nothing better than place a few large carp in 
them. For atime they will become shy and hide away in some 
nook, but soon they will become less shy than the trout, and will 
actually raise their heads out of the water to take a piece of bread 
out of your fingers. This season I fed my carp with stale bread, 
refuse of the table, potatoe peels, etc., and I find that they do not 
refuse soft or damaged apples. In fact, they eat almost any veg- 
etable food, properly chopped, and if possible partially cooked. 
I give you this, gentlemen, in my crude way, and without em- 
bellishment in any form, using no long-tailed Latin words or 
names, but simply trusting in the efficacy of our English tongue 
to convey to you my meaning. 
REMARKABLE DEVELOPMENT OF EMBRYO 
SALMON. 
BY FRED MATHER. 
Persons who are unfamiliar with the development of animals 
during their embryonic state often ask, when viewing young 
fish just from the egg, ‘‘When does the sac drop off?” This 
question has often been put to me, as no doubt it has to other fish- 
culturists, and an explanation of how it is absorbed usually fol- 
