ANALYTICAL SUBJECT BIBLIOGRAPHY. 221 



Stevenson, Charles Hugh: [The preservation of fishery products by pickling.] 



Bulletin, 18!)S (lS<»i»), vol. XVIII, p. 425-473. 

 Swan, James Q.: [Kconomical manner of putting up the black cod.] Bulletin, 



1885 (1 885), vol. V, p. 232-233. 

 Thorsteinson, A.: [Curing cod in Iceland.] Report, 1884 (1886), p. 316-322. 

 Tressler, Donald Kiteley: Some considerations concerning the salting of fish. 



(Bibliographv: p. 55.) Appendix V, Report, 1919 (1921), 54 p. Doc. 884 issued 



^far. 20, 19jd. F20-109 



TroUe, C: Salting fish in Jutland. Report, 1884 (1886), p. 411-119. F17-133 



Widegren, Hjalmar: On the herring and its preparation as an article of trade. 



Report, 1873-74 and 1874-75 (1876), p. 183-193. F16-11 



Preparation of the herring for the trade.] Report, 1878 (1880), p. 130-135. 



[Method of preparing the Baltic codfish for market.] Report, 1878 (1880), p. 



139-140. 



Smoking. 



Cobb, John Nathan: [Fishery products in the smoked state.] Bulletin, 1897 (1898), 



vol. XVII, p. 350-351. 



[Smoking eels caught in Oneida River.] Report, 1903 (1905), p. 235-236. 



Collins, Joseph Wiliiam: Edible qualities of smoked kingfish (Scomberomorus 



cavalla Cuv.). Bulletin, 1885 (1885), vol. V, p. 359. F18-177 



Proposition to prepare kingfish by smoking. Bulletin, 1885 (1885), vol. V, 



p. 360. F18-478 



Earll, R. Edward: [Smoking of finnen baddies at Eastport.] Bulletin, 1887 (1889), 

 vol. VII, p. 273-274. 



[Methods of smoking herring.] In The fisheries and fishery industries of the 



United States. 1887. Sec. V, vol. I, pt. VI, p. 473-485. 



Garde, Aug.: Smoking herring in Denmark. Bulletin, 1885 (1885), vol. V, p. 

 417-422. F18^87 



Ito, K.: [Curing fish in Japan.] Bulletin, 1893 (1894), vol. XIII, p. 43-5-437. 



Smith, Hugh JVIcCormick: Note on the Scotch methods of smoking haddocks. Re- 

 port, 1901 (1902), p. 269-271. Fll-23 



[Red herring.] Bulletin, 1902 (1904), p. 4. 



Stevenson, Charles H.: [The preser\'ation of fishery products by smoking.] Bul- 

 letin, 1898 (1899), vol. XVIII, p. 474-506. 



U. S. Bureau of Fisheries: [Salting and smoking eels.] Bulletin, 1885 (1885), 

 vol. V, p. 306. F18-451 



A practical small smokehouse for fish: How to construct and operate it. (Based 



on experiments by J. B. Southall, United States fisheries biological station, Fair- 

 port, Iowa.) 7 p., illus. Economic Circular 27 issued May 17, 1917. F17-184 



Ibid. 8 p., illus. Revised Oct. 25, 1917. F17-264 



Ibid. 12 p., illus. Second revision February, 1918. F18-685 



TJ. S. Commissioner of Fisheries: [Smoked kingfish.] Report, 1885 (1887), p. 

 LII-LIII. 



NUTRITIVE VALUE. 



American Carp Culture Association: [Edible qualities of carp.] i^ulletin, 1886 

 (1887), vol. VI, p. 316. 



Atwater, Wilber OUn: Report of progress of an investigation of the chemical com- 

 position and economical values of fish and invertebrates used for food. Under- 

 taken for the U. S. Fish commission. Report, 1880 (1883), p. 231-285 incl. tables. 



F16-273 



Table illustrative of the nutritive value of fish. Bulletin, 1884 (1884), vol. 



IV, p. 203-205. F13-97 



Contributions to the knowledge of the chemical composition and nutritive 



value of American food-fishes and invertebrates. Report, 1883 (1885), p. 433- 

 499 incl. tables. Doc. 98 issued Aug. 16, 1886. Fll-242 



The chemical composition and nutritive values of food-fishes and aquatic in 



vertebrates. Report, 1888-89 (1892), p. 67^868 incl. tables, 9 fold. col. diagr. 



Doc. 185 issued June 2, 1892. Agr. 3-567 



Baird, Spencer FuUerton: [Food value of carp.] Bulletin, 1884 (1884), vol. IV, 



p. 306. 



[Value of fish as food.] Report, 1886 (1889), p. 144-149. 



Brevoort. J. Carson: [The gurnard as an edible fish.] Quoted by Goode in The 



fisheries and fishery industries of the United States. 1884. Sec. I, pt. Ill, p. 



256-257. 



51700°— 21 36 



