FERTILISING TEOUT EGGS 135 



atoms of milt almost unerringly find this minute 

 opening. Even where the eggs and milt are 

 naturally deposited in a stream, and where there 

 is originally a distance of many inches, they 

 reach the proper point for fertilisation of the 

 ovnm. 



It is also an exceedingly curious fact that the 

 milt cannot retain its properties in water for 

 more than a few minutes, generally less than 

 three. It is this fact which made the discovery 

 of VrassM's "dry method" of fertilising eggs, 

 of such great value to fish-culture. 



The operator squeezes females and males al- 

 ternately until he has a sufficient number of 

 fertilised eggs in the pan. It then becomes 

 necessary to wash them, in order to remove 

 surplus milt and any dirt or blood which might 

 have been pressed from the fish. This should 

 be done after a lapse of from three to five 

 minutes. The eggs are then covered with clean 

 water and allowed to stand not less than 15 or 

 20 minutes, so that they soak in water and attain 

 the proper size of fertilised ova. After being 

 covered with water the eggs soon adhere to each 

 other and to the bottom of the pan. It is verj; 



