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CHAPTER PAGE
I Introductory 1
II Stocking Waters with Food 7
III Suitable Fish and Suitable Waters 14
IV Trout. Preliminary Hints and Advice 20
V Trout. Rearing Ponds, Boxes, and Hatching Trays 27
VI Trout. Management of the Ova and Alevins 34
VII Trout. Management of the Fry 42
VIII Trout. The Management of the Fry (Continued) 51
IX Trout. The Friends and Enemies of the Fish Culturist 58
X Trout. Management, Feeding, and Turning out of Yearlings 67
XI The Rearing of the Rainbow Trout, American Brook Trout, and Char 72
XII Salmon and Sea-Trout 81
XIII Coarse Fish 88
Appendix 93
CHAPTER I
INTRODUCTORY
Fish culture of a certain kind dates from very early times, but its scientific development has only come about quite recently. Most people know that in our own country the monks had stew ponds, where they kept fish, principally carp, and also that the Romans kept fish in ponds. In the latter case we hear more often of the eel than of other fish. The breeding of trout and salmon, and the artificial spawning and hatching of ova, are, however, an innovation of our own time.
Much has been discovered about the procreation of fish, and in no case have scientists worked so hard and discovered more than in the case of Salmonidæ. Fish culture, particularly trout culture, has become a trade, and a paying one. To any one who has the least idea of the difficulties to be overcome in rearing Salmonidæ, this fact alone proves that fish culture must have progressed to a very advanced stage as a science.
This advance has in very many, if not in the majority of cases, been made by the bitter experience gained through failures and mishaps, for these have led fish culturists to try many different means to prevent mischances, or to rectify them if the