Aluminum was used for a v/hile for tubs but did not prove good. The lying barrels, also 

 called "shaking barrels" are still the most usable shipping utensils. The standins 

 barrels serve almost exclusively for transportation >iith artificial oxygen. Fish barrels 

 must always be stored in such a way that they will not rot, but they must also not drj' 

 out too much. The ^rips, which should be quite wide, and the bands should be protected 

 against rust by painting. Twenty f o\ r hours before the shipment, the wooden barrels are 

 soaked and larger cracks are stuffed with jute. 



Fir- 

 and 



. 61, Fish shipping utensils in the most customary shapes 

 sizes. Two horizontal lying, oval wooden casks with standard 



capacities of 350 liters (92./6 gal.) and I5O liters (39.63 gal.) 

 and provided wj.th cross-rod grips; a wooden tub of 80 liters 

 (21.13 gal.), a metal tub of I50 Uters (39.63 gal.) standard 

 capacity, A round can for Ush brood of 29 liters (7.66 gal .), an 

 elongated can of 20 liters (5.28 gal.) for the individual transport- 

 ation of larger fishes. (According to Kirschstein) 



IVith short mass transportations overland, box wagons with a suspended lining of 

 v;aterproof canvas or wagons with special boxes are usually used. V.'ithin the pond fish- 

 ery, small box carts are also frequently used, and special powe.r-wagons are used in large 

 and long transportations. Obviously, with large scale transportation by railroad or 

 water, special cars and special ships are used almost exclusively at present. In the 

 small fishery and in fishing out, carps can be transported for siiort distances also in 

 wetted sacks, in vehicles lined with sack linen, in transport baskets, etc. 



For the oxj^gen provision of the fishes in transportation, the pond manager employs 

 a number of very different methods. The cooling of the transportation water to 4- to 8*0 

 (but not under A°C, see "cold injuries" Chapter XV, C) provides first a lov/ering of 

 metabolism intensity, and also of the oxygen consumption of the fishes and secondl;/' an 

 increase of the oxj'gen saturation value (see Chapter I, B, and E, 4). The cooling is to 

 be done slowly, at best in the course of 12 to 24 hours, "'ith stodi fishes it must be 

 undertaken only in narrow limits. Continuous shaking of the oval barrels (which in some 

 cases must be done by an attendant during stops at stations) serves the more active 

 oxygen absorption from the air by the transportation water. The horizontal elongated 

 round form of the barrels also contributes to a surface increase of the water. For 

 similar reasons the shalcinf^ barrels after flushing them, must be filled only to 15 centi- 

 meters (6 inches) below the rim. 



185 



