xii Contents. 



, . CHAPTER II. 



bection 



Fish-culture in Europe in Early Times 



CHAPTER III. 

 Fish-culture of this Century 



CHAPTER IV. 

 Xatnral History of the Salmon, .367 ; Development of the Salmon 



CHAPTER V. 

 I. Fish Propagation assisted by Art, 378 ; best Water for hatching 

 Salmon, 382 ; special Directions about preparing Spawning-boxes, 

 386 ; securing the Ova of a Salmon, 387 ; Mr. GUlone's Process 

 of propagating Trout and Salmon, 388 ; Care in obtaining Fecun- 

 dated Spawn, 390 ; a, simple Process for preparing a Spawning- 

 bed, 392 ; feeding young Trout or Salmon, 392 ; stocking old 



Ponds with Trout 



II. Ainsworth's Race and Screens, 397 ; Funnan's natural Hatching 

 Race, 401 ; " General Directions" by Seth Green, 403 ; every 

 Farmer should have a, Trout Presen-e, 405 ; General Observa- 

 tions 



CHAPTER VI. 

 Sahnon Passes, Ladders, etc 



PART V. 



A GLIMPSE OP ICHTHYOLOGY. 



CHAPTER I. 

 I. First Class of Fishes — Spine-rayed bony Fishes, 424 ; Second Class 

 of Fishes — Soft-rayed bony Fishes, 428 ; Third Class of Fishes — 



Cartilaginous Fishes 



II. The common Eel, 436 ; the Lamprey, 437 ; queer Fishes 



III. Fishes for acclimatizing in American Rivers 



APPEXDIX. 



4 

 Cookery adapted to the Resources of Sportsmen in the Wilderness or on 



the Wave, 445 ; General Rules for Cooking, 458 ; Compounding 



Fancy Drinks, 460 ; General Remarks, 462 ; Noteworthy Items, 



463 ; American Game-laws, 467 ; a AVord in Conclusion 



