TABLE OF CONTENTS. IX 



Section D.— METHODS OF PREPARATION. 



Pago. 



I. Prepakatiox and pkkskrvation of food 139 



1. Prcservatiou (luiiiig liie 139 



Fish-cars and other floating cages for aqnatic animals 139 



2. Preservation of fresh meats 139 



Refrigerators 139 



3. Preservation by (li-ying 139 



Sun-drying apparatus 139 



Smoke-drying apparatus. 140 



4. Preservation by canning and pickling 140 



Salting establishments 140 



Canning meats 140 



r>. Preparation of baits 140 



Bait-mills, knives, choppers, &c 140 



G. Wharves, «fcc 141 



II. Preparation of oils and gelatines 142 



7. Extraction of whale-oil (with models of try-works, clarifying-vats, &c.) 142 



Instruments and appliances of rendering whale-oil 142 



8. Extraction of lish-oils (with models of boilers, presses, clarifying-vats, 



&c.) 142 



III. Manufacture of fertilizers 142 



9. Preparation of guaiio 142 



Model of tish-guano works 142 



Section E.— ANIMAL PRODUCTS AND THEIR APPLICATIONS. 

 I.— Foods 143,236 



1. Foods in a fresh condition 143 



2. Foods prepar(>d for keeping 143, 236 



Dry-salted preparations 143, 236 



Smoked preparations 143, 236 



Pickle or brine salted preparations 144, 237 



Preparations in spices and vinegar, &c 144, 237 



Preparations iu oil 144, 237 



Cooked preparations in cans 144, 237 



Accessories to food preparations 238 



IL— Clothing 147,238 



3. Furs 147 



Mammal furs 147 



3.* Skin and mendjraiio 238 



Skin of fishes 238 



Intestines 238 



III. Materials employed in the arts and m^vnufactures 148 



4. Ivory and boue.» 148 



Ivory of mammals 148 



Ivory of reptiles 149 



Bone of niilnimals 149 



Bone of fishes 149 



f). Baleen 149 



6. Plates iril 



Tortoise-shell 151 



7. Scales 151 



Scales of fishes 151 



