No . Title 



S62. Preserving the angler's catch. By Division of Fish Culture. June 1944, 2 p. 



*63. The body oil from menhaden ( Br evoortia tyrannus ). A. Low temperature crystallization of 

 glycerides. B. Some of the 18 and 20 carbon atom acids. By W. H. Baldwin and L. E. Parks. 

 June 1944, 4 p. [Reprinted from Oil & Soap 20 (6): 101-104.] 



64. Construction and operation of lobster fishing gear. By Frank E. Firth. January 1950, 14 p., 

 8 figs. 



S65. An outlet gate for farm fish ponds. By Division of Fish Culture. June 1944, 4 p., 2figs. 



*66. Preservation and care of fish nets. ByFrankE. Firth and Carl B. Carlson. December 1949, 

 6 p. 



*67. The top minnow, Gambusia - the mosquito destroyer. July 1944, 5 p. Superseded by FL 525. 



*68. Sea nettles or jellyfishes. By Division of Fishery Biology. July 1944, 4 p. Superseded by 

 FL 535. 



*69. Markets and recipes for fresh-water turtles. By Educational and Market Development 

 Section, Branch of Commercial Fisheries. September 1954, 4 p. 



S70. The treatment of fish diseases. By H. S. Davis. July 1944, 5 p., 1 table. 



*71. Edible crabs. By Fish and Wildlife Service. July 1945, 4 p. Superseded by FL 471. 



*72. Culture of hard clams. By Division of Fishery Biology. July 1944, 2 p. 



*73. Culture of soft clams. By Branch of Fishery Biology. September 1948, 2 p. Superseded by 

 Circ. 162. 



74. The American lobster ( Homarus americanus ). By Leslie W. Scattergood, Bureau of Com- 

 mercial Fisheries. September I960, 9 p. 



*75. The Peruvian fisheries. By Reginald H. Fiedler. September 1952, 13 p., 16 figs. [Reprinted 

 from Geogr. Rev. 34 (1): 96-119.] 



S76. The black basses. By Division of Fishery Biology. August 1944, 4 p. 



*77. The fur-seal industry of the Pribilof Islands, Alaska. By Ward T. Bower. July 1945, 8 p., 

 1 table. 



*78. Historical outline of the canning of fishery products. By Norman D. Jarvis. In Norman D. 

 Jarvis, Principles and methods in the canning of fishery products, p. 1-13, 1 fig., 3 tables. 

 Fish Wildl. Serv., Res. Rep. 7 (1943). 



79. Operations involved in canning. By Norman D. Jarvis. InNormanD. Jarvis, Principles 

 and methods in the canning of fishery products, p. 93-111, 1 table. Fish Wildl. Serv., Res. 

 Rep. 7 (1943). 



80. Pacific salmon. By R. W. Clough, E. D. Clark, and Norman D. Jarvis. InNormanD. Jarvis, 

 Principles and methods in the canning of fishery products, p. 117-145, 15 figs., 2 tables. 

 Fish Wildl. Serv., Res. Rep. 7 (1943). 



*81. Sardines. By Norman D. Jarvis. In Norman D. Jarvis, Principles and methods in the 

 canning of fishery products, p. 147-174, 7 figs., 1 table. Fish Wildl. Serv., Res. Rep. 7 

 (1943). 



82. Tuna. ByO.W. J-^ang and N. D. Jarvis. InNormanD. Jarvis, Principles and methods in the 

 canning of fishery products, p. 175-198, 8 figs. Fish Wildl. Serv., Res. Rep. 7 (1943). 



83. Mackerel. By Norman D. Jarvis. In Norman D. Jarvis, Principles and methods in the 

 canning of fishery products, p. 199-207, 1 fig. Fish Wildl. Serv., Res. Rep. 7 (1943). 



