244 REPORT OF COMMISSIONER OF FISH AND FISHERIES. 



toward the outer ends, so that they can not injure each other, and the 

 trays are then filled with seaweed. They are packed in the refriger- 

 ator compartments, and the temperature of the air is kept, if possible, 

 at from 40° to 48° F. A supply of salt water, filtered through cotton, 

 is taken along, and the lobsters are sprinkled with it three or four 

 times a day, and they are also daily overhauled and repacked. If the 

 desired temperature is maintained, 50 to 60 per cent can be carried 

 for five or six days. Lobster fry are moved in the same manner as 

 codfish fry. 



In transporting adult salt water fishes, as many as possible are 

 placed in the tanks without overcrowding them. The water is kept 

 fresh by air circulation only. Ice is packed around the galvanized iron 

 tanks to keep them cool, and if necessary to reduce the temperature a 

 can filled with ice is placed in the water. Marine fishes have been 

 transported successfully for C days or more. 



A large number of fish are distributed yearly by messengers, acting 

 independently of the cars. Each messenger is supplied with a sufiicient 

 number of 10-gallon cans, and is equipped with a dipper, a 5 gallon 

 iron pail, a large tin funnel with a perforated bottom, a thermometer, 

 and a piece of f -inch rubber hose, about 4 feet long, for use as a siphon, 

 besides a supply of ice. 



When it is necessary to renew the supply of water, the messenger 

 sees that it is clean, fresh, free from lime, iron, and other deleterious 

 substances. Especial attention must be given to this in passing 

 through limestone regions, and fresh water must be tested before the 

 supply on hand is thrown away. The fry are cared for and aerated in 

 the same manner as has been already described for transporting them 

 in cans. 



