CHAPTER X. 
CARE OF ‘ ALEVINS.” 
Word derived from the French—Appearance on first hatching—Very helpless 
at first—Begin to pack—Hides to be avoided—Provide lids for the boxes— Structure 
of alevins—Cleanliness—Guard against rats or mice—Water insects—How to 
detect their presence — Cripples — Deformities— Dropsy or blue swelling— Con- 
stitutional weakness—Fungus—Paralysis— White spot—Suffocation—Still waters. 
Eas culturists have apparently by common consent adopted 
the French word “alevin” as the name for a newly-hatched 
fish, so long as it has the yolk bag or umbilical sac attached to it. 
The length of time varies much in different fishes, in some being 
only a few days, in others many weeks. The temperature of the 
water in which they live has a great deal to do with the absorption 
of this sac. It has been found that in comparatively warm water 
a trout will absorb it in a little over three weeks, whereas, when it 
is very cold, sometimes more than three months is occupied in 
the process. 
When the eggs are hatched the little fish or alevins slip 
through between the glass bars of the grille and go to the bottom 
of the box, leaving behind them a mass of empty egg-shells. The 
grilles may then be lifted out, washed, dried, and put away for 
next season’s use. When the shells are all removed, as described 
in my chapter on “Hatching the Eggs,” we may turn our 
attention to the delicate-looking little beings which the hatching 
box now contains. At first they lie panting on their sides, and if 
disturbed they will make a start, apparently in any direction in 
which their heads are pointing, and entirely regardless of conse- 
quences. After a few vigorous movements through the water 
they suddenly stop in their headlong career and quietly settle to 
the bottom, where they again lie, panting and apparently out of 
