66 STUFFING. 



back. Let the whole internal surface of the skin be well 

 rubbed with the preservative. The body is then stuffed to its 

 full size, and afterwards sewed up. The stuffing of the head 

 must be completed through the orbits of the eyes,, and also by 

 the mouth. This finished, the glass eyes are inserted, as in 

 other animals, and fixed by means of cement. 



Many species of fish have semi-transparent cartilages con- 

 nected with the eyes. These must be imitated with gum- 

 arabic and powdered starch, as well as the cornea of the eyes. 



The skins of all fish, which are similar to that of Sharks, 

 must be well supplied with spirits of turpentine, after they are 

 mounted, more particularly the head and fins ; but as they are 

 not glossy, they do not require to be varnished. 



When the fins are strong, it is necessary to keep them ex- 

 tended by means of a wire introduced through them. 



In the Diadons, the chief thing to be attended to, beyond 

 what we have above stated, is, to take care that the spines, 

 with which their skins are beset, are not broken or depressed in 

 any way. 



The Fishing Frog, ( Lophius PiscatoriusJ, is very easily pre 

 served, as the colours are not so liable to change as in many other 

 species. 



Salmon, Trout, Tench, Carp, Pike, &c. are very easily pre- 

 served, as the scales are firmly attached to the skin ; and 

 although they become somewhat dim from drying, their colours 

 and brilliancy are considerably restored by means of varnish, 

 if applied before they are thoroughly dried. 



After a lapse of time, the varnish will rise into little scales ; 

 to remove these, nitric acid, diluted in water, must be applied to 

 the whole external surface, which has the effect of completely 

 taking off the varnish, or at least of raising it from the skin, 

 which, when allowed to dry, can be wholly removed by rubbing 

 it with a small brush. It may then be varnished again : when 

 dry, it will ever afterwards continue quite solid. 



The late Mr Stuckbury had a method of preparing the fresh 

 water fishes of Britain, which was much admired at the tinu 

 lie skinned them under water, by which means he retained 

 the scales in great perfection. But this method is too trouble- 

 some to be generally adopted. 



What is above recommended will apply to almost all fishes ; 



