and any refuse in the water from the troughs ; it should 

 be about 6 inches in diameter, in the shape of the^letter 

 D, with the handle on the middle of the bend. It is very 

 easily made by bending a wire in the desired shape, and 

 twisting the two ends together for a handle. Thin gauze 

 of some kind, like bobinet should be spread over the wire 

 so tightly that the middle of the net shall hang only a 

 half inch below the level. An iron spoon, well tinned or 

 silvered, is used to remove the eggs. Some six-quart tin 

 milk-pans will be necessary, for a variety of purposes. 

 Eggs may be counted most easily by measuring them. 

 For this purpose take any small glass, such as a very 

 small tumbler, for instance, count out 500 or a 1,000 eggs, 

 and with a file make a mark upon the glass as high as 

 they reach, and the measure is always ready to your hand. 

 A watering pot with a fine rose spout is used to wash 

 sediment froai the eggs on the selves, and a broom of 

 wig s is used to brush the screens of wire. 



CHAPTER V. 



TREATMENT OF EGGS. 



Placing Eggs in the Teoughs.— The eggs of a trout 

 are about one-sixth of an inch in diameter, and nearly 

 round. They are generally of a light straw or salmon 

 color. The color varies with the meat of the fish. The 

 redder the meat, the more orange colored are the eggs. 

 They are generally of a light yellow or amber color at first, 

 and grow darker as the egg grows older. Their specific 

 gravity is a little greater than that of water, so that they 

 will sink in water, but may be easily moved in it. Sup- 

 pose the eggs to be obtained and that you have them in a 

 shallow pan. The water in the troughs should be raised 



