FISHERY INDUSTRIES OP THE UNITED STATES, 1935 75 



and have been able to carry out such cooperative investigations at 

 considerably less cost. During the past year, the following coopera- 

 tive investigations were conducted in the State institutions listed: 



A member of our technological stafi" was stationed in the laboratories 

 of the State Medical College, Charleston, S. C, where members of the 

 staff of the State Medical College have given valuable cooperation in 

 a study of the mineral content of aquatic products. Dr. Roe E. 

 Remington and Dr. Kenneth M. Lynch participated in these investi- 

 gations. 



At Massachusetts State College, Amherst, Mass., laboratory facili- 

 ties were provided for our bacteriologist to study methods for handling 

 fish. Members of the Massachusetts State College staff cooperating 

 in these investigations were Drs. Fellers, Fuller, and Bradley. 



At George Washington University, Washington, D. C, Dr. Leland 

 W. Parr, associate professor of bacteriology in the school of medicine, 

 assisted in the supervision of one of our cooperative investigations on 

 sponge disinfectants. 



At Cornell University, Ithaca, N. Y., Drs. H. S. Wilgus, Jr., 

 L. C. Norris, and G. F. Heuser cooperated in making feeding tests 

 of fish meals experimentally prepared in our technological investiga- 

 tions. 



Dr. J. S. Carver, of Washington State College, Pullman, Wash., 

 cooperated during the past year in carrying on tests with poultr}' in 

 the feeding of salmon oils and meals experimentally prepared in our 

 Seattle and Alaska laboratories. 



The University of Washington, Seattle, Wash., placed space at the 

 disposal of members of our Seattle technological laboratory for the 

 conduct of certain byproducts investigations. 



In addition to furnishing free space for the Bureau's laboratories in 

 two of its buildings (discussed elsewhere in this report), the University 

 of Maryland and the Maryland State Agricultural Experiment Sta- 

 tion, College Park, Md., carried on in its various laboratories and 

 departments of animal husbandry, cooperative investigations of the 

 feeding value of fishery byproducts. The members of the staff's of 

 these two institutions engaged in these cooperative investigations 

 were Dr. L. B. Broughton, Dr. W. C. Supplee, L. E. Bopst, and 

 M. H. Berry. 



A cooperative study of the chemistry of fish proteins was conducted 

 in the laboratories of Western Maryland College, Westminster, Md. 

 Prof. Samuel B. Schofield, head of the chemistry department of this 

 institution, assisted in the supervision of this project. 



The Massachusetts Department of Agriculture cooperated with our 

 fish cookery and home economics worker in conducting demonstra- 

 tions at schools, women's clubs, and various other gatherings in the 

 State of Massachusetts. This educational work was carried on by 

 Miss Agnes I. Webster of our staff' under the supervision of R. H. 

 Sullivan, of the State Department. 



All of the above cooperative investigations are discussed in detail 

 elsewhere in this report. 



In the conduct of its statistical research work, the Bureau also 

 obtains unusual cooperation from various States. The surveys of the 

 fisheries in the various States bordering on the Great Lakes, in the 



