'A2 



CAI.IFOUNIA I'lSM AND (JAMK. 



:RH'OiniilislK-il. liDWcvci-. witlKUir ;iii.v ;u)- 

 invc-iable loss in the lisli. On.' vnricty of 

 trout was plnc(>(l in unc hr.-incli of llio 

 (•reol< and anollicr in lln' otiuT branch, 

 abonl ten miles in all hi'inu stocked. 

 From all n-pDrls the lisli arr iluinu- well. 



DUCK DISEASE AGAIN APPEARS. 

 Durinji October, duck disease appeared 

 in the Marysville Butte section of the 

 Sacramento N'iUley. Ilitliertu. the disease 

 has been restricted to I lie vicinity of 

 alkaline lakes in the southern part of the 

 San Joaquin Valley. Many hunters 

 huntins near Colusa and .Maxwell on the 

 openius day of the season threw away 

 their ducks after they had discovered 

 many sick and dyins' birds about some 

 of the ponds. The fact that an epidemic 

 of anthrax had been prevalent in the 

 same vicinity led many i)ers(>ns to believe 

 that the ducks had contracted the same 

 disease. This, however, seems very un- 

 likely in that iill birds under artificial 

 conditions are largely immune to the dis- 

 ease, and it is not to be expected that 

 birds of any kind would contract the dis- 

 ease under natural conditions. Sick birds 

 secured sliowed every symptom of "duck 

 sickness,"' a disease which is now well 

 known through the investigations of the 

 Fnited States Biological Survey. Mr. 

 Alexander Wetniore, assistant biologist, 

 describes the sym|)toms as follows (The 

 Duck Sickness in Utah. U. S. Dept. 

 Agric. Bull., G72) : 1. Paralysis of nerve 

 centers controlling the muscular system 

 ( bii-ds affected are able to support them- 

 selves in the air for short distances only 

 or have the wings entirely helpless) : 2, 

 respiration is difhcult and spasmodic ; 'i, 

 pulse abnormal when bird is excited and 

 in severe cases is weak and irregular; 

 4, nictitating membrane of eye reacts 

 slowly (a test of the activity of this 

 membrane is an important symptom) ; ."5. 

 eyes usually swollen and a discharge is 

 noticeable ; (>, alimentary tract practically 

 empty, intestines shrunken, firm and 

 much reddened ; 7. excreta loose and 

 watery, more or less greenish and voided 

 at frequent intervals; S, birds appear 

 drowsy and lethargic thougli alert at the 

 approach of danger. 



By Xovember 1 liie epidemic had sub- 

 sided and no nmre sick ducks were to he 



seen. 'i'he iniuilier of birds wliich fell 

 victims to the disease is i^stiiuated at. 



."..(MIO. 



FEDERAL PERMITS. 

 Th(» Migratory Bird Treaty Act pro- 

 \ ides for the issuance of scientific collec- 

 tors' permits to all those interested in 

 collecting either specimens or eggs, and 

 also to breeders who desire to breed 

 migratory or insectivorous birds. Permits 

 to collect specimens are issued to properly 

 accredited persons only and are required 

 in addition to tlmse issiunl under state 

 laws. Applications for federal i)ernuts 

 can be obtained when ap|)lying for a new 

 state i)ermit. 



FISH COOKERY DEMONSTRATIONS. 



For the purpose of stimulating the 

 utilization of fish products, the United 

 States Bureau of Fisheries has been con- 

 ducting a series of demonstrations in fish 

 cookery. Demonstrations have been held 

 in San Francisco, Oakland, Berkeley, and 

 Alameda, about 40 in all, with an average 

 attendance of more than 100 women at 

 each <lass. Mrs. Evelene Spencer and 

 Mr. IT. L. Kelly have been in charge. 

 These demonstrations are made of prac- 

 tical value by securing the little-used and 

 low-priced fishes, preparing and cooking 

 them in front of the class, explaining 

 every detail, and then serving ea<'h one 

 present with a portion to taste, P^ven 

 minute details of the proper way to skin 

 a fish, remove the backbone, and slice it 

 are shown. With the class watching, it 

 is prep'ai'ed for the oven, cooked and 

 served, 



Mrs. Spencer rec-ommends the discard- 

 ing of the frying pan, in favor of the 

 hot oven method of cooking. Advantages 

 are found in the elimination of unpleasant 

 odors, the use of less than half the amount 

 of fat usually recjuired, and greater ease 

 for both the cook and the one who has 

 the serving of the fish. This is the 

 method she uses in doing the work her- 

 self, and all who eat the cooked fish agree 

 that it far excels in flavor the same kind 

 of fish fried in thi> old-fashioned way. 



The making of salads, both from 

 freshly steamed fish, or from left-over fish 

 is explained as is al.so the making of 

 soiiflles, creamed dislies and imitation 



