FL 66. Preservation and care of fish nets, by Frank E. Firth and Carl 

 B. Carlson. Reissued December 19^9; 6 pp. 



FL 69. Markets and ;recipes for fresh-water turtles, prepared by the 

 Educational and Market Development Section, Branch of Commercial 

 Fisheries. Revised September 195^^ ^ PP« 



FL 71. Edible crabs. Rev. July 19^5, h pp. 



FL 72. Culture of hard clams, prepared in the Division of Fishery Biol- 

 ogy. July 19l4-i4-, 2 pp. 



FL 73' Culture of soft clams, prepared in the Branch of Fishery Biology. 

 Reissued September 19^8^ 2 pp. 



FL 7^' The American lobster ( Homarus americanus ), prepared in the Divi- 

 sion of Biology. December 19^^^ ^8 PP- 



FL 75' The Peruvian fisheries, by Reginald H. Fiedler. Reissued Septem- 

 ber 1952, 13 PP':> illus . Reprinted from Geographical Review, vol. 3^^ 

 No. 1, January 19^4-^4-. 



*FL 77. The fur-seal industry of the Pribilof Islands, Alaska, by Ward T. 

 Bower. Rev. July 19^5 j 8 PP • 



*FL 78. Historical outline of the canning of fishery products, by Norman • 

 D. Jarvis. Reprinted from RR 7j> PP» l-13j illus. 



FL 79' Operations involved in canning, by Norman D. Jarvis. Reprinted 

 from RR 7, 19^^, PP- 93-111- 



FL 80. Pacific salmon, prepared by R. W. Clough, E. D. Clark, and Norman 

 D. Jarvis. Reprinted from RR 7, pp. II7-II+5, illus. 



FL 81. Sardines, by Norman D. Jarvis. Reprinted from RR 7^ PP- 1^7-1?^^ 

 illus . 



FL 82. Tuna, prepared by 0. W. Lang and N, D. Jarvis. Reprinted from 

 RR 7, PP- 175-198, illus. 



FL 83. Mackerel, by Norman D. Jarvis. Reprinted from RR 7. pp. I99- 

 22I4-, illus. 



FL Qk. Shellfish, by Norman D. Jarvis. Reprinted from RR 7;. PP- 225-257, 

 illus . 



FL 85. Crustacea, by Norman D. Jarvis. Reprinted from RR 7, pp. 259-283, 



illus . 



19 



