La Pisciculture Dans Les Eaux Douces, written by Paul Brocchi and originally published in 1896, offers a comprehensive exploration of fish farming techniques in freshwater environments. This historical work provides detailed insights into the practices and scientific understandings of aquaculture at the end of the 19th century.
Brocchi's text delves into various aspects of fish cultivation, encompassing methods for breeding, rearing, and managing fish populations in freshwater ecosystems. It serves as an invaluable resource for those interested in the historical development of aquaculture and the scientific principles that underpin it.
This edition retains the original French text, preserving the author's unique voice and providing an authentic experience for readers. It is a significant contribution to the literature on fisheries and a valuable addition to the collections of historians, scientists, and anyone with an interest in the natural sciences.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
