3° 



Modern Fishcullure in Fresh and Salt Water. 



should be considered before the convenience of a few- 

 manufacturers. 



A WORD ABOUT TROUT. 



As there are "rnany men of many minds," so there are 

 many trouts of many kinds, and I use the word "trouts" 

 in the plural because they are entitled to be so spoken of. 

 On the Atlantic coast of America we have the native 

 brook and lake trouts and the introduced brown trout 

 of Europe, the rainbow trout and the "cut-throat trout" 

 from the West, the latter so called from a red m.ark on 

 its throat ; while on the Pacific slope there is a number of 

 trouts : two species discovered by Admiral Beardslee 

 last year — but I might get in a muddle if I tried to name 

 them all. 



To begin with, our brook and lake trout, the lat- 

 ter miscalled "salmon trout," are not trout at all. Some 

 twenty years or more ago when we sent our revered 

 brook trout to England, our American anglers were in- 

 dignant at being told that it was not a trout but a char. 

 They had never heard of a char and within a year or so 

 aftervi^ard, when they had learned that a char was a 

 higher form of trout, with finer scales a:nd requiring 

 colder water, they cooled down and accepted the dictum 

 of the anglers and scientists who live on the other side 

 of the great damp spot. 



The fact is that the true trouts have the dentition of 

 the salmon and comparatively coarse scales. The brown 

 trout, rainbow trout, and probably all the black-spotted 

 trout of the Pacific coast are true trouts, and are in- 

 cluded in the genus Salmo, while our two eastern brook 

 and lake species and the red-spotted "Dolly \'arden" 

 trout of the West are chars and in the genus Salvelinus, 



