200 



United States of America. 



123. Ice-crusher, ice -picks, and tools used in handling ice in packing 



fresh fish for market, or storing them in the vessel's hold ; model of refrigerator for preserving 

 fish. 



124. Model of fish wharf, with all the appliances for handling and curing 

 dry fish, including scales for weighing, butts for pickling, flakes for drying, &c. ; models of 

 tilting and brush flakes ; model of smoke-house for curing herring ; models of sardine factory 

 at Camden,-]Me, showing the interior arrangements of tables, elevators, &c. ; model of lobster- 

 boiling house at Boston, showing the vats for steaming the lobsters, the wharf, and the 

 derricks used in handling the lobsters. It is accompanied by models of lobster smacks and of 

 the principal forms of lobster nets. Model of Menhaden oil and guano factory, showing the 

 apparatus by means of which the oil and guano are prepared. Model of fishery at Waukegan, 

 Illinois, showing the apparatus employed in cleaning and salting down lake white-fish. 



125. Apparatus used in the preparation of boneless fish, including mitre 

 boxes, knives, cutting tables, box-nailing machine, nape-hooks, &c. Brand used by inspectors 

 for marking barrels of pickled v fish; oil bags, dippers, and other inplements used in the 

 manufacture of cod liver oil ; model of guano mixer, employed in the fish-guano works for the 

 purpose of thoroughly mixing the fish-scrap with the mineral phosphate and sulphuric acid. 



126. Collection of cans, boxes, bags, and barrels for packing and trans- 

 porting fish and oysters ; box ends, sides, and covers, printed with the brands of boneless fish. 



127. Samples of varieties of salt used in curing fish ; exhibit showing the 

 manufacture of cotton-seed oil, used to a considerable extent instead of olive oil for 

 sardines, &c. 



128. Several series of 30 by 40 inch photographs, showing the manner of 

 handling and curing fish, landing from the vessels, drying, pickling, smoking, &c. ; also 

 showing the interior arrangements of canning factories, boneless fish factories, &c. 



129. Models of apparatus used in steaming oysters. 



XXXII. PRODUCTS OF THE FISHERIES PREPARED FOR FOOD. 



130. Dry salted or plain dried preparations, including whole and boneless 

 codfish and other species. Whale sinew used for food by the Chinese of California ; dried 

 meats of Abalone : Indian food, including dried Smelts, Salmon, Prawn, Shrimps, Cuttle Fish , 

 Clams, &c. ; Irish moss, &c. 



131. Smoked preparations, including Halibut, Herring, Mackerel, Blue- 

 Fish, White-Fish, Salmon, Sturgeon, and Haddock; also varieties of fish prepared by the 

 Indians and Eskimo. 



132. Pickle or brine salted preparations, including Mackerel, Herring, 

 Caviare, &c. 



133. Preparations in spices, vinegar, &c., including Sardines, in mustard 

 and tomatoes, Eels in jelly, Mackerel and Ocean Trout in mustard and tomato sauce, &c. 



134. Preparations in oil, including American Sardines, &c. 



135. Cooked preparations in cans, including fresh Codfish, Mackerel, Her- 

 ring, Bluefish, Sea Bass, Ocean Trout, Salmon, fish and clam chowders, Lobsters, Clams, 

 Oysters, Shrimps, &c. 



136. Samples of crude, half bleached and bleached Irish moss CJiondrus 

 crispus, used by cooks, confectioners, &c. 



XXXIII. PRODUCTS OF THE FISHERIES USED FOR CLOTHING. 



137. Mammal furs, including skins, of fur-seal, sea-otter, &c., used for 

 muffs, gloves, collars, cuffs, and trimmings. 



ANDERSON, ABBOTT, & ANDERSON! 



Are Unequalled, 



Are Guaranteed. 



37, QDEEN VICTORIA STREET, LONDON, E,C, 



