Great Britain Class IV. Fish Culture. 



720. SIDDELEY & CO., 14 Upper William Street, Liverpool. A Com- 

 plete Kefrigerating Apparatus, for fishing vessels or fish carriers : comprising a freezing 

 machine and necessary fittings for the hold, to keep same at low temperature ; also tank for 

 making block ice. 



721. WOOLF, YEATMAN & CO., 119 New Bond Street. (1) American 

 Refrigerator, for the preservation of fish, food, &c., perfectly dry cold air. (2) Yeatman's 

 Yeast Powder, for making Bread, Pastry, Puddings, &c., without Yeast, invaluable for ships' and 

 home use. Prepared ready for the oven, in a few minutes. Also Yeatman's Indian Pudding 

 Preparations, Yeatman's Custard Powder, Yeatman's Granulated Flavouring Essences, and 

 Yeatman's Perfected Corn Flour, &c. 



722. PRIESTMAN BROS., 52 Queen Yictoria Street, and Hull. (1) 

 Working Model of Patent Dredger for cleaning rivers, small harbours and fishing stations. 

 (2) Priestman's Patent Steam Dredger, specially adapted for dredging small fishing stations, 

 harbours, rivers, &c. (3) Steam Dredger (in grounds). 



723. CLARK, BUNNETT & Cp., Eathbone Place, London, W. 

 (1) Hydraulic Lift. (2) Warehouse Lift. Both in Clark, Bunuett and Co.'s Ornamental Iron 

 Pavilion. 



724. SWANSEA WAGGON COMPANY, Swansea. Eefrigerating 

 Railway Waggon for the conveyance of fish. 



725. THOMAS, E. C. G., National Club, Whitehall, London. (1) Model 

 of Breakwater as a harbour of refuge on the coast. Purely a shelter harbour for use during 

 storm, or when low tide prevents ingress to a neighbouring port, may be constructed in three 

 months, at small cost, and affording any depth of water the largest vessel can require. If 

 repeated every fifty miles along the coast it would almost prevent shipwreck, and save one 

 thousand lives a year. 



726. TURNER GAS ENGINE COMPANY, St. Albans. Vertical 

 Gas Engine for driving steam fishing smacks. 



726. ATKINS, CHAS., & NISBET, 1 Water Lane, Great Tower Street, 

 E.G. Glutinous Belting Syrup. 



PREFACE TO CLASS IV. 



FlSH-CuLTURE. 



FlSS-CtJLTtJRE in the last quarter of a century has developed aims which remove it very far 

 from the fish-culture of the past. The object of modern pisciculture is to preserve the balance 

 of fish life against the disturbing agencies of modern civilization, by affording, through 

 close and accurate study, a safe basis for legislative enactments, and by restoring the 

 already depopulated waters to more than their pristine wealth. Modern fish-culture embraces 

 alike sea and land ; ancient fish-culture, with the exception of a few brackish lagoons, com- 

 prised freshwater only. If however Diodorus Siculus is to be trusted, fish-culture flourished 

 3400 years ago, on a commercial scale which rivals any modern industry, as he mentions an 

 artificial lake constructed by Moeris, where the revenue derived from the fishing exceeded a 

 talent a day ; and the fish increased so fast that the preparations for salting were insufficient. 

 Passing to China and Japan, fish-culture has long been carried on, but I am not aware that 

 it extends beyond the collection and sale of spawn, and the artificial feeding of young fry, 

 although the telescope fish has undoubtedly become a permanent variety through artificial 

 selection. Roman fish culture consisted in constructing stews, more for the gratification of 

 luxury than for increasing the food of the country. In medieval times the institution of 

 the monastries again encouraged fish-culture ; and it is probable we owe to the monks our 

 grayling and our coregonus, and very likely our pike also; but in their time .the great 

 necessity for fish-culture had not arisen. The rivers were still unpolluted and the seas 

 undisturbed. That the bays, estuaries, and sheltered parts of the coast may in the 

 immediate future be systematically cropped with crabs and lobsters, and with oysters and 

 edible molluscse that smelts may swarm in our estuaries, and the deep-sea cod be artificially 

 increased is part of the object of modern pisciculture. In fresh water the important problem 

 of the culture of the salmonidse has within the last few years been solved. The discovery of 

 Pinchon, in the fourteenth century, the work of Jacobi in the eighteenth, and again, the 

 observations of Gehen and Remy in the latter part of the first half of the present century, 

 paved the way for the establishment of Huningue ; while M. Veraskie's notebook in the autumn 



