98 
THE CALIFORNIAN SALMON. 
tomed, which was 55 to 57 and occasionally up to 60 deg., 
and I am satisfied that my doing so, contributed greatly 
to the successful result which was attained. 
Plenty of room in the cans is also very important, as fish 
will go safely in small numbers, when they would perish if 
crowded. It is easy to keep the temperature down to any 
point that may be desired, by the use of wet covers to the 
fish-cans, and by having a supply of ice packed in sawdust, 
to use on the journey. A bucket in which, to wash the ice 
is necessary, also a thermometer, and a small net to pour 
the water into when liberating the fish, so as to be able 
to count them, and to ascertain if any have died. The net 
is also of great service, when the water is changed on the 
journey. This I should not recommend to be done on a 
journey of eighteen or twenty hours’ duration, if the fish 
have plenty of room, and no food be given to them ; but 
in a long journey the water gets foul and should then be 
changed. Good water from a spring or running creek free 
from mineral taint is the best, or rain water if good, but 
changing the water is somewhat dangerous; and the 
temperature should be carefully attended to, so as to 
prevent a too sudden shock to the fish. A lower tempera- 
ture than 50 deg. for salmon or trout is unnecessary in 
transit, and if too low it may even be dangerous, and 
higher than 60 deg. should be avoided. Before placing 
the fish in the fresh water, its temperature should be 
brought as near as possible to that from which they have 
been taken, or the water brought to the desired tempera- 
ture by pouring in fresh water slowly. Eish do not seem 
to suffer by being poured out with the water from one 
vessel to another, and by the use of a small net made by 
stretching some mosquito netting over a hoop of wire, the 
fish can be transferred from oue can to another, and their 
number ascertained, by only allowing a few to go on the 
