64 ' FISH CULTURE. 



aside, and take one of the male fish ; serve him pre- 

 cisely in the same way as the female, allowing the 

 milt, which wiU ilow like thin cream, to fall upon the 

 ova, and moving the fish about over the surface, so as 

 to distribute it. When you have as- much as will 

 thicken the water to a chalky-white colour, lay aside 

 the male, and stir the ova and milt thoroughly, but 

 gently, up together with the hand, and then lay the 

 dish aside for five minutes. At the end of that time, 

 pour off the dirty water, and, as you pour it off, pour 

 in fresh from the jug, until all thick water, dirt, &c., 

 be washed away, and the ova remains clear and 

 bright, when it should be gently deposited in the 

 carrying-can, and the operation completed until suf-^ 

 ficient ova be collected. The ova being exhausted, 

 put the fish gently back into the water ; and, if you 

 have done your of&ce properly, they will dart off, as 

 if overjoyed to be rid of their burden. 



If the pisciculturist has not a stream of his own 

 whence to obtain trout or greyling, he will have to 

 rely upon the keepers of the water, or upon some 

 one on the spot, to teU him when the fish are 

 spawning. 



Keepers are often so jealous of any spawn being 

 taken from the water imder their charge, that, 

 although the taking away^of some portion, of the 



