FISHERY INDUSTRIES OF THE UNITED STATES, 1936 17 
TECHNOLOGICAL INVESTIGATIONS 
Food technology is becoming more and more important each year. 
With ever-increasing recognition, on the part of public health authori- 
ties and others concerned, of the vital role played by diet in the main- 
tenance of the general health and well-being of the people, the science 
of food manufacture, preservation, and handling in wholesale and re- 
tail marketing channels has assumed a place of paramount significance. 
A generation ago applied science had little part in our food industries. 
Today we make use of the sciences of chemistry, bacteriology, pharma- 
cology, engineering, and general food technology in the fishery indus- 
tries to provide better food for man; and to utilize the byproducts of 
the fisheries as food of vastly improved quality for domestic animals. 
LABORATORIES 
During 1936 the Division carried on its technological studies under 
the direction of Dr. J. R. Manning, senior technologist, at its labora- 
tories located in Washington, D. C., College Park, Md., and Seattle, 
Wash. In addition, certain cooperative investigations were conducted 
by members of our technological staff in the laboratories of the State 
Medical College at Charleston, S. C.; George Washington University, 
Washington, D. C.; University of Maryland and Maryland State 
Agricultural Experiment Station at College Park, Md.; Western 
Maryland College, Westminster, Md.; Bureau of Chemistry and Soils, 
United States Department of Agriculture, Seattle, Wash.; and the 
University of Washington, Seattle, Wash. Im December 1936, the 
Bureau began the construction, on the same grounds as its main 
laboratory building in Seattle, of a new technological byproducts 
laboratory building. This building will be completed and ready for 
occupancy early in 1937. 
Because of the lack of suitable laboratory facilities it was not possible 
in 1936 to continue our studies on the smoking of fish. In general, 
inadequate laboratory facilities are hampermg or preventing the 
conduct of several other types of technological research. At present 
we are conducting this research in cramped quarters. 
PRESERVATION OF FISHERY PRODUCTS FOR FOOD 
Experimental work during 1936 in the preservation of fishery prod- 
ucts for food was conducted in the Bureau’s laboratories at College 
Park, Md., Washington, D.C., Seattle, Wash., and in the Seattle labora- 
tory of the Bureau of Chemistry and Soils, United States Department 
of Agriculture. The investigations in the College Park laboratory 
were carried on under the supervision of James M. Lemon, associate 
technologist in charge, assisted by W. T. Conn, assistant technologist; 
Dr. Francis P. Griffiths, junior bacteriologist (part of the year); S. R. 
Pottinger, junior technologist; M. E. Stansby, junior chemist; Joseph 
KE. Puncochar, junior bacteriologist; W. J. Hart, Willis H. Baldwin, 
William B. Lanham, Jr., and Hillman C. Harris, research associates 
and student assistants; in the Seattle laboratory under the supervision 
of R. W. Harrison, associate technologist in charge, assisted by Leslie 
Lowen, Richard Crosby, and Robert Rucker, research associates and 
student assistants; and in the Washington laboratory by Norman D. 
Jarvis, assistant technologist in charge of experimental canning investi- 
gations, and Agnes I. Webster, fish cookery expert. 
