56 REPORT OF COMMISSIONER OF FISH AND FISHERIES. [4] 



story, the others below ; some of them in the InternationaJ Hall, which 

 contains a completely equipped American whale-boat, as center-piece 

 between the two large northern whales. Although this boat looks very 

 pretty and almost new, we are informed that it has been engaged in 

 many a hard contest with the largest of all living beings. 



But we must not be detained too long in this class, for the others also 

 richly deserve our attention, especially the one comprising the marine 

 animals. To carry live fish all the way from the United States to the 

 Berlin Exposition would seem a problem fraught with insurmountable 

 difficulties, considering that many of our neighbors did not attempt 

 to bring live fish. Nevertheless, Mr. Fred. Mather, the experienced 

 transporter of fish, was not deterred by the difficulties attending such 

 an experiment. He forthwith constructed a suitable transporting ap- 

 paratus, a large metal vessel, which was filled three-fourths with water. 

 Immediately over the water there were attached to the walls of the 

 vessel sponges, which, through the rocking motion of the ship, were 

 alternately filled with water and let it drip down. Through this con- 

 trivance the 124 fish which lived in the vessel were supplied with air, 

 and succeeded in reaching Europe in good condition; but immediately 

 upon their arrival they died. With the exception of American oysters 

 exhibited in the Ice Hall, it had been found impossible to exhibit any 

 live specimens of American marine animals, whilst a ver^' large variety 

 of salt, pickled, and otherwise prepared fish were exhibited in the hall 

 for preserved fish. As in nearly everything else, America is also quite 

 original in this branch of industry. This is especially shown in the 

 very appetizing manner in which codfish is prepared. Beautiful pieces 

 of clean white meat (all the refuse matter is otherwise utilized) ready 

 for use actually tempt one to eat some of this fish, which, by most 

 people, is not considered a delicacy. Soaked in water for six to eight 

 hours, and then put on the fire for twenty minutes, this fish makes a 

 cheap and palatable dish. Our Berlin fish dealers ought certainly to 

 import some of it. Among other American prepared fish we must 

 mention salmon, ready for the table, to be eaten either warm or cold, 

 from A. Booth & Co., Astoria, Oreg., and fresh mackerel from W. K. 

 Lewis & Brothers. (It may here be stated that Mr. Fritmann, of the 

 Tysla FisTc-r6l:eriet, has in vain attempted, at considerable expense and 

 labor, to introduce into Germany freshly caught Swedish mackerel.) 

 We must also mention canned American oysrers, exhibited by a firm in 

 Baltimore. It is well known that the Americans also eat the beard of 

 the oyster, and these oysters are, therefore, put up with the beard. On 

 this account, and for other reasons, we cannot accustom ourselves to 

 these oysters, even alter the beard has been removed and they have 

 been fixed with pepper and lemon-juice. It is probable, however, that 

 if fried tolerably hard, they might find favor with some of our people. 

 On the other hand, we must give the highest praise to the fresh lobsters 

 from Underwood & Co., Boston ; spiced sardines, exhibited by an un- 

 known firm ; and sour eels in jelly, from S. Schmidt, New York. 



