28 Fish Cidturists Association. 



Section C. Methods of Preparation. 



I. Preparation and preservation of food : living, freez- 

 ing, drying, canning, and pickling. 

 II. Manufacture of textile fabrics from whalebone.* 



III. Preparation of the skin and its appendages : sturgeon 



skins, skins of cetaceans (porpoises, etc.). 



IV. Preparation of the hard tissues: fish-scale work, 



preparation of whalebone, preparation of tortoise- 

 shell, preparation of nacre, preparation of coral. 

 V. Preparation of oils and gelatines : whale-oils, fish-oils, 



and ising-glass. 

 VI. Preparation of drugs and chemical products : murex- 



ides, flake-white from fish-scales. 

 VII. Preparation of fertilizers : fish fertilizers. 

 VIII. Preparation of limes : from shells. 

 IX. Preparation of the animal for scientific uses : wet 

 preparations, skeletons, models, stuffed specimens, 

 photographs, drawings, and colored sketches. 



Section D. Animal Products and their Applications. 



I. Foods : fresh, dried, and smoked, salted, canned, and 



pickled, gelating ; baits and food for other animals. 



II. Clothing: leather of porpoise skins, sturgeons, furs 



of seals, textile fabrics of whalebone. 

 III. Materials employed in the arts and manufactures : 

 baleen, tortoise-shell, scales, pearl, shells, coral, 

 leather, gelatine and ising-glass, flexible materials 

 from mullusks, sponges, oils and fats, coloring 

 materials, chemical products, and agents employed 

 in arts and medicines ; fertilizers, limes. 



* The classification employed was scientific, and made the natural history system its 

 basis. In applying it to the fisheries in our reference to the subject we shall embrace 

 everything pertaining to the fisheries as the term is ordinarily used, including the whales, seals, 

 turtles, corals, etc. 



