18 AMERICAN FISHES. 
and Mr. Henry Brown of New Haven, artificially fecundated twenty million 
eggs, which they transferred from Lake Ontario to Lake Saltonstall in Con¬ 
necticut. There is no evidence that the eggs ever were hatched.* Seth 
Green has experimented in the same direction. He states that the eggs 
may be hatched either in the box which bears his own name, or in the 
Holton box, and that they require thirty-one days for development in 
water at a temperature of 34 0 , though in warmer water they will mature in 
ten days.f Max Von dem Borne gives the details of some further experi¬ 
ments made in Pomerania, prior to 1881.J 
It seems probable that whenever it shall be determined to disseminate 
this fish more widely through American waters, the object may be accom¬ 
plished, as has been so often done with the black-bass, by transplanting in¬ 
dividuals of considerable size. The Zander was successfully acclimated in 
England by the Duke of Bedford in 1878. Twenty-eight individuals, 
averaging about two pounds in weight, were taken across from Germany 
by Herr Dallmer, a Prussian fishery officer. 
Elaborate instructions for the transplanting of this fish, and its care in 
captivity, are given by my friend Max Von dem Borne, in his “Fischzucht.” 
Wherever the Pike-Perch is known it is very highly prized. In the 
Great Lake regions S. vitreum ranks next in value to the white fish and lake 
trout, though S. canadense is not so well esteemed. At Sandusky, Toledo 
and Cleveland, where all market-fishes are classified in the two categories 
“ hard-fish ” and “soft-fish,” the two species are assorted into distinct 
classes, the Sauger being placed in the inferior, or “ soft ” group. 
The flesh is hard, white, flaky and easy of digestion, and has a distinc¬ 
tive flavor of its own, which renders it especially available for boiling, 
though often stuffed and baked. Its capabilities are equal to those of 
fresh-caught cod or turbot. The Pike-Perch, as it comes to our tables, 
through the mediation of the fish-mongers, is by no means so palatable as the 
Zander, when served in the restaurants of Berlin, Dresden or Munich—plain- 
boiled with a simple sauce of drawn butter. This is not the fault of the 
fish so much as of the fish-markets. In Germany they are sold alive, and 
it is a most satisfactory experience to see the clean, plump fishes, eels, carp 
and Zander, swimming about in the great wooden tubs, of which there are 
scores in the great stone-paved squares every market morning. 
-'•Report U. S. Commissioner of Patents, 1859, p. 227. 
f Fish Hatching and Fish Catching, 1879, p. 173. 
j Fischzucht, p. 149. 
