682 REPORT OF NATIONAL MUSEUM, 1891. 



35. Sea Fishing and Angling. 



350. History of Fishing, Fishkuy IjAws, and Fish Commerce. 



Ancieut fishini'- implements or their reproductions. Models. Pictnre.s. 



Books. Emblems. Charters and seals of ancient lishermen's i;uilds. 

 Fishery laws of dift'erent countries. 

 Copies of treaties, conventions, etc., dealing with international lishery 



relations. 

 Reports, statistics and literature of tish, fishing and fisheries. 

 Reports of acclimatization of fish, and of attempts in that direction. 



351. Gear of every Description and of all Nations, used in Trawl, Her- 



ring, Long Line, Hand Line, and every other Mode or System of 

 Fishing. 



352. Fish Hooks, Jigs and Drails. 

 3o3. Fishing Lines and Rigged Gear. 



354. Fishing Rods and Reels for Lines and Nets. 



355. Nets and Seines, Rakes and Dredges, and Materials used in their Manu- 



facture. 



356. P'iSH Trai's, Weirs and Pounds. 



357. Fishing Stations and their Outfit. 



358. Knives, Gaffs and other Apparatus. 



359. Illustrations op Special Fisheries. 



The whale and seal, cod, mackerel, halibut, herring, haddock, pollock, 

 menhaden, swordfish, bluefish, oyster, sponge, and other sea fisheries. 



36. Fresh-Water Fishing and Angling. 



361. History and Literature of Angling. 



Waltonian literature. 

 Folk-lore, Anglers' trophies, 



362. Salmon Nets and Fixed Appliances for Catching Salmonid.e in all 



THEIR Varieties, 



363. Salmon Rods, Reels, Lines, Artificial P'lies and Baits, Gaffs, Spears, 



Creels, etc. 



364. Bass, Pike, Perch Rods, Reels and Tackle, Ai!tificial Spinning Baits, 



ETC. 



365. Traps, Nets, Bucks, Wheels, and all kinds of Apparatus for Catching 



Eels, Lampreys, irrc. 



366. Anglers' Apparel of every Description. 



367. The Anglers' Camp and its Outfit. 



368. Illustrations of Special Fresh-Water Fishery, 



Shad and alewife, sturgeon, eel, salmon, whitefish, and Great Lake fish- 

 eries, etc, 



37. Products of the Fisheries and their Manipulation. 



A. Preparation, Preservation and Utilization of Fishery Products. 



a. For edible purposes. 



371. Models of Fish-Curing and Canning Establishments. 



Methods of and models and other representations of any appliances for dry- 

 ing, curing, salting, smoking, tinning, cooking, etc. 



372. Fish, Dried, Smoked, Cured, Salted, Tinned, or otherwise Prepared 



FOR Food. 



373. All Products Prepared from Fish, such as Oils, Roes, Isinglass, etc, 



374. Antiseptics Suitable for Preserving Fish for Food, 



