346 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
this, and until the “ unctuous” stage has passed, an expert egg-picker removes the bad 
eggs, the superintendent having previously' floated them on top. When the unctuous 
stage, lasting from eight to twenty days, during which the eggs are verv delicate and 
have a certain indescribable oily appearance, lias passed, the basket is henceforth in 
the hands of one of the hatching-house force, who is responsible for it until the end. 
Ordinary tin forceps are employed in picking, but they are critically examined 
by the superintendent before they are used, to see that there are no sharp edges or 
corners to cut the tender skin of an egg. Frequent inspection of the forceps con- 
tinues throughout the season. The eggs are picked very thoroughly until the second 
tender period begins, usually a short time before eyeing takes place; after this stage 
has passed the eggs may be handled with greater freedom, but vigilance and tender 
care are observed throughout the season. Jars, sudden knocks, rapid changes in 
temperature, or other shocks are particularly guarded against, and a basket of eggs 
is never lifted from a trough when it can be avoided. In affixing to the trough the 
small pasteboard tag describing the basket, no hammer is used, but the broad-headed 
and short, sharp-pointed tack is forced home with the thumb. Great care is taken 
to keep the troughs and baskets clean, and to have the feed water well filtered. As 
yet there has not been the least trouble from fungus. There is a slimy vegetable 
growth which forms on the sides of the troughs under certain conditions, which must 
be removed, but which does not spread to the eggs like fungus; it is probably some 
species of fresh-water algae. 
After the fry are hatched out they escape to the bottom of the trough, there 
being one-half inch clear space on either side of the basket, somewhat more than 
that under it, and in addition there is the large area at the end of each trough 
created by the removal of the fifth basket; this gives the fry plenty of room, and 
they do very well in the troughs. As they age they require more space, but they 
are usually held in the parent trough until the egg — or umbilical— sac is absorbed, a 
period of about ten weeks, depending upon the temperature of the water. 
The fry must then be fed, which is sometimes done in the trough and sometimes 
in the reservoir pond. The only food ever used at Karluk has been tinned salmon 
flesh, “ do-overs,”. furnished from the canneries at Karluk Spit. This is removed 
from the can, thoroughly desiccated, and then ground up in a fine-cutting sausage 
mill. For some reason the fry do not seem to thrive on this diet, refusing to take 
it after ten days or two weeks, and it is therefore the endeavor to plant them as soon 
after becoming free feeders as is possible; it makes a wonderful difference in the 
quick growth and development of the fry if they can obtain natural food. The fry 
appear to be of a generally dormant temperament during the time the sac is being- 
absorbed, and there has been very little loss at Karluk during this period; the 
greatest losses to fry occur at the time of first feeding. 
As they become free feeders they are allowed to escape from the troughs via the 
wasteway into the reservoir pond, and thence through the ditch into the rearing or 
nursery pond — a large, irregular-shaped excavation, with an area of about three-fourths 
of an acre. Owing to the cannibalistic tendencies of the larger fry, the young with the 
egg sac still attached are kept by themselves. The tiny free feeders, however, seem 
pretty well able to take care of themselves. As opportunity offers, the fry are taken 
