The Republican. [volume] (Oakland, Md.) 1877-current, 1881-05-21

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Inc entrance must be prepared with
groeves in which net. made of
strong canvas tackled on a wooden
frame made to fit the grooves. is in.
serted to catch the fish when ready
for spawning.
~ the season of the year when the
front are ready to spawn, which |
wares In different sections from the
nIHEof September to the first of Ne
vetnber, the trsut will run up the
raceway, which must be kept covered
With wooden doors, so that any per-
son Or animal approaching will not
disturb them. When the trout are
csught in the net, they are emptied
into a tub of water. The females
Which are ripe and ready to be de-
Siyefed of their spawns. are dlstin-
quished Ivy taking the fish in the
hand and rubbing the fore finger
down the belly; if they feel soft and
fiabhy to the touch, they are ripe, and
the spawn will come by the aid of
very gentle pressure. Those that are
not ripe will feel hard like shot, and
immoveable. Only those that are
perfectly ripe can be operated with.
After the eggs are taken 10 the pan,
little water should be added and
as they will be found to adhere to the
bottom of the pan, they should be
allewed'to set in cool place in your
hatchery for twenty minutes or half
an hour, when they will come loose
and can be placed in the trough.
They must be kept perfectly clean
and tine dead ones picked out as soon
as discovered ;they are distinguished
from the Others readily. as they turn
to a milky white.
The spawn matches in from fifty to
seventy days, according to the tenn
perature Of water-the warmer it is
the sooner they hatch. When the
young fish are hatched there is at
tached to them an umbiical sac on
which they subsist for about forty
days after this is absorbed. if they
are not placed in streams where they
can find their own food. it will be
necessary to feed them regularly at
least two or three times day. The
best food is fresh calves liver chop
ped to the consistency of blood, and
mixed with little sweet cream.
Oneof the greatest secrets to sue
cess in fish culture is cleanliness, and
success can not he attained unless
this important element is constantly
observed.
1t is difficult to give more than a
dim outline of this subject in brie:
newspaper article, and if have failed
to make any of the points plain, l
am always ready to give information
when applied to. In conclusion, to
show your readers what has been
donein this State in the way of stock
ing public waters. l will copy letter
received from a correspondent resid-
ing at Cooperstown, N. Y, which
runs as follows:
IL am happy to say that the 100,-
600 salmon trout you sent us were
successfully put into our lake Otsegol
and again l sincerely thank you for
your personal attention to cur order.
We have but little trouble now in
raising funds to pay the expense OF
getting fish. A few years ago it was
different; but when you convince
the people that the restocking OF
lakes, rivers and streams with fish is
surely success, there is little trouble
in raising funds to pay expenses. ]
would like to have some one tell me
in what way person can invest a
few dollars better to benefit the poor
man than 20 nut in a lake, suitable foI
them. 100. 900 trout.
ITO show you tive men on GU,
lake. two weeks ago, both fishing in
little shanty, caught twenty-three
trout that weighed over sixty pounds
lone of them weighed eight pounds.
At fifteen cents a pound. for which
they sell readily, you have $3.50 fol
each man for his days work. This
isonly one instance of the kind. Last
June, two men out of one boat caught
forty-three trout that weighed cigh.
ty.four pounds. in one day. A little
over a year ago, myself and wife
caught out of one boat. in one day
seventeen trout that weighed fifty
six pounds. Now, these are facts
know to be so. SO ask in what way
the people of this country can invest
money for the benefit of the pool
that will do them more good than BY
restocking our waters with Ash
Poor people, as a rule, are most al
fishermen, and when they are out o
work, or after their days work II
done, take their hook and line and ii
n oh ksmk A-l. al nI hos nTrk