Greece. 



271 



DIVISION XXVII. 



(1) " Boutargue"* (caviar) from the piscicultural establishment at Missolonghi. (2) Lobster 

 Tails, from the Island of Scopelos. (3) Seven entire Cuttle-fish, dried ; from Criceri. ("4) 

 From Mons. Kouphoudacis, Engineer Model of a Fishing Boat, specially prepared for this 



Exhibition. 



DIVISION XLIII. 

 From Messrs. H. Marks & Sons A collection of Sponges taken in Greek waters. 



DIVISION LX. 

 APOSTOLIDES, NIICOLAS CH., D.Sc. (Paris). "The Fisheries 



of Greece," a work on Ichthyology, and containing descriptions of fishing appliances, methods, 

 and products, including also Fisheries Statistics and Legislation. 1 vol., 90 pages, published 

 at Athens, 1883. 



COMMUNE OF SCIATHOS. (1) Samples of Materials for Sails. (2) 

 Model of a small Fishing-boat, furnished with all fishing appliances. 



* Boutargue is a kind of caviar prepared from the roe of the Mullet. The eggs are salted, crushed, reduced to a 

 paste and then dried in the sun. Sometimes spices or other ingredients are added. Boutargue is eaten, like caviare 

 as a " hors d'oauvre," and is consumed in great quantities in Italy, Corsica, and the South of France. 



As worn by Royalty and other Members of the Royal Yacht Club. 



(Copy of Testimonial.) HOMB OFFICE, September 3rd, 1873. 



MESSES. ANDERSON & CO., You made me an Oilskin 

 Coat about seven years ago, which has lasted in 

 capital condition until this year. . 



cFSraSMu^^^riBT NUiiiiii^^ SOLE 



MAKERS, 

 '37, QUEEN VICTORIA STREET, E.G. 



ANDERSON, ABBOTT, & ANDERSON. 



