[23] PLAN OF INQUIRY FOR FISHERY CENSUS. 25 
VI—PREPARATION, CARE, AND MANUFACTURE OF FISH- 
ERY PRODUCTS. 
METHOD OF TREATMENT IN REPORT. 
Here should be described the methods of the various devices for util- 
izing fish after they are caught, with statistics of capital, men employed, 
etc., as fully in detail as possible. Some of the methods are as follows: 
Food.—Uses : 
Preservation of living fish— 
Well-smacks. 
Cars and live-boxes. Fish and lobster. 
Fish-ponds. 
Refrigeration— 
The trade in iced fish. 
Sun-drying— 
Kench-curing codfish. 
Pickle-curing codfish. 
Preparation of boneless fish. 
Preparation of desiccated fish. 
Smoke-drying— 
Herring-smoking. - 
' Halibut-smoking. 
Sturgeon-smoking, etc. 
Brine-salting — 
Mackerel-curing. 
Whitefish-curing. 
Swordfish-curing. 
Bluefish-curing, etc. 
Pickling— : 
Pickling eels, herring, salmon, ete. 
Canning— 
Canning sardines, ete. 
Canning salmon. 
Canning codfish-balls, ete. 
Canning oysters, cooked and raw. 
Canning lobsters. 
Canning clams. 
Canning crabs, anchovies. 
Use in the arts: 
Leather and fur-dressing. Seal-skins. 
Whalebone preparation. 
Isinglass manufacture. 
Ambergris. 
Murexides. 
Carbazotates. 
Fish guano. Menhaden guano. 
