36 FISH OULTUEI!. 



water, or any momentary obstruction. If tMs be not 

 so, overflows and loss of fisli will occur. The spout 

 takes another three-quarters of an inch of the depth, 

 and two inches, therefore, will he the height of the 

 water in the tray when not running instead of three 

 and three-quarters as in the French trays ; when 

 running it will mount from a quarter to half an inch. 

 At one inch from the bottom should run a shoulder 

 or ledge on either side of the tray, on which to 

 deposit the grille^ The projecting earthen pegs, as 

 they may be termed, in the French trays are very 

 much in the way of the pisciculturist should he 

 want to clear out any fish without withdrawing the 

 cork at the bottom, as he wiU find by experience. 

 This ledge should be just wide enough to rest the 

 grille steadily ; and now, allowing a quarter of an 

 inch for the glass bars, &c., when the ova is placed on 

 them and the water set running, there wUl be a gentle 

 stream on the ova of about from one and a quarter to 

 one and a half inch deep ; when the grille is with- 

 drawn there will be from two and a quarter to two 

 and a half inches of water, which is fully enough 

 for all purposes. Such is the individual tray itself. 

 When you want to stock it, you take the grille, 

 which fits loosely and easily into the tray, resting 

 on the ledge described. At first the grille will float. 



