ANALYTICAL INDEX. 



39 



Cuideag, a name given in the Moray 

 Firth to the whiting, viii., 150 



Cullara (India), instances of man-eating 

 by crocodiles, ii. , 494 



Cullercoats fisher-folk, ii., 195 



Cunning, another name for the lampern, 

 viii., 324 



Cungyr, a Welsh name for the conger- 

 eel, viii., 310 



Cunliffe-Owen, Sir Philip, his remarks 

 as to creation of a Ministry of Fish- 

 eries, v., 159 ; and as to the value of 

 a fish diet, v., 159 ; presides at Con- 

 ference on " Fish as Food," vii., 3 



Cured fish, of much greater value than 

 the same fish when drawn from the 

 ocean, xiii., no 



Cured herrings, the Scottish industry, 

 ii., 203 ; description and statistics of 

 the Yarmouth method, ii., 219-223 ; 

 and of that pursued by the Dutch, 

 ii., 263 ; statistics of cured herrings 

 exported from Scotland, iv., 59 ; 

 comparison of the export from Scot- 

 land, Norway, and Holland, vi., 74; 

 increase of the industry in the Shet- 

 land Isles, vi., 81 



?' Curer," the, his importance to the 

 Scotch herring fishery, ii., 203 



Curers, boat-owners and fishermen, re- 

 lations between, iv., 163 ; suggestions 

 to them as to methods of increasing 

 their well-being, iv., 175 



Curing fish at sea, viii., 371 



Curing houses, want of, on south coast 

 of Ireland, vii., 122, 136 



Curing of fish, Government aid towards 

 technical education in, vii., 136 



Curing of herrings, improvement in 

 modes of cure for the home markets, 

 xi., 124 ; invention by Mr. G. Leach, 

 of Hull, of a mode of curing herring 

 by machinery, xi., 131 ; the New- 

 castle "kipper," xi., 131; mode of 

 curing herring at Yarmouth, xi., 133 ; 

 in the West of Scotland, xi., 134; 

 method of cure discovered by Chiva- 

 lier, xi., 138; the cure in Sweden, 

 xi., 142 ; the Dutch cure, xi., 143 



Currents, counter, good for collection of 

 oyster spai, v., 90 



Currents, their influence upon fish food, 

 vi., 277 ; their effective velocities, ix., 

 109 ; their influence upon the dis- 

 tribution of marine life, xi., 555 ; 

 and upon the temperature of the sea, 

 xi., 560 



Curries made offish, vii., 19 



Curtis, Captain, R.N., remarks upon 

 destruction of fish spawn and imma- 

 ture fish, iv., 327 ; upon the disposal 

 by the Chinese of small fish caught, 

 the use of luminous paint by them 

 and the character of their naval 

 architecture, v., 183, 184; upon the 

 manufacture of fish manure, v., 248, 

 249 ; upon fishing off the west coast 

 of Africa, v., 487, 488 ; as to pre- 

 sence of a squid in the stomach of a 

 porpoise caught by him, v., 489 



Cusk, peculiarities of the eggs, ii., 19 



Customary rights of fishing from river 

 banks, i., 220 



Cuts, artificial, leading out of salmon 

 rivers, must have gratings at their 

 mouths, i., 220 



Cutch, its use for tanning nets, &c., 

 xi., 112 



Cuttack (India), voracity of crocodiles 

 there, ii., 494 



Cuttle fish, their value as food, i., 427; 

 sperm-whales feed upon them, iii., 

 184 ; a royal dish in the Sandwich 

 Islands, iii., 47; use in heraldry, iii., 

 71 ; in sea-folks' weather lore, iii., 

 89 ; their musky odour, iii., 332 ; 

 early ignorance in regard to them, 

 iii., 333 ; the family to which they 

 belong, iii., 334; derivation of the 

 words "cuttle" and " squid," iii., 

 335 purpose of discharge of contents 

 of ink-bag, iii., 336 ; Japanese mode 

 of capturing them, iii., 354 ; ancient 

 belief in gigantic cuttles, iii., 355 ; 

 Polynesian legend concerning mon- 

 strous cuttle, iii., 361 ; gigantic spe- 

 cimens found off the Newfoundland 

 coast, iii., 367 ; portions in European 

 museums, iii., 374 ; quantity captured 

 by the Japanese in 1881, v., 193 ; its 

 estimation as food in Japan, v., 199 ; 

 how eaten, v., 200 



