796 HISTORY AND METHODS OF THE FISHERIES. 



to the Sail Francisco markets. The only species which has yet been recognized there is the 

 Antaeus niyrescens, collected both in Coyote Creek, Santa Clara County, and in the sloughs of the 

 San Joaquin. 



2. METHODS OF CAPTURE, PRESERVATION, AND TRANSPORTATION OF CRAY- 

 FISH IN GERMANY. 



The following account of the methods of collecting, ti ansporting, and protecting crayfish 

 in Germany, extracted from a report by H Rubelius, iu the Industrie-Blatter, Berlin, July 29, 

 1880, will be of value to Americans interested iu this fishery: 



"The most common and profitable way of catching crayfish is with the so-called ' Bolljacken,' 

 which consists of two hoops with a tube-shaped net attached. On the outside these two hoops 

 are covered with a net-work, and the whole apparatus has the appearance of a cylinder. The 

 hoops are kept open by wooden pegs. A piece of fresh fish or a frog is put inside as bait, a 

 stone is tied to it, and thus the 'Bolljacken' is let down to the bottom. 



"Another apparatus for catching crayfish is the so-called ' Tellerhamen,' a sort of purse- 

 net, or hoop covered with a net, in the middle of which there is a long stick which serves to keep 

 the hoop, which resembles a plate, at the bottom of the water. In that portion of the net through 

 which the stick passes, the bait is fixed, so that the crayfish must go on the ' plate' if it wishes to 

 seize the bait. The stick must be long enough so that its other end may protrude above the water. 

 The stick is then pulled out with the net and the crayfish sticking to it, baited anew, and let 

 down again. 



"Another method of catching crayfish is much used by private individuals. During the sum- 

 mer months the crayfish seeks shallow places with a clear bottom. The fishermen use a torch of 

 resinous pine-wood, by means of which they throw a strong light on the bottom. The crayfish are 

 dazzled by the light and can easily be taken out of the water with the hands ; and it has happened 

 more than once that a single person has in this manner caught 900 to 1,200 crayfish in one night. 



"After the crayfish have been caught, the main object of the cultivator is to preserve them, to 

 give them a pure flavor, and to fatten them. For a number of years I have succeeded very well in 

 this. Pure running water is the first requisite; the boxes must be made according to the plan 

 given below, and must not be overcrowded. The best food is fresh meat, but not too much at a time. 

 Immediately after having cast its old shell, the crayfish is very voracious, and consequently needs 

 the largest quantity of food, while in December it needs the least. In January it becomes lively 

 again, its voracity increases, and during its imprisonment the eggs begin to appear at that time. 

 Great care should be taken not to leave old and spoilt fragments of meat in the boxes for any 

 length of time, as they will very soon prove fatal to the crayfish. I have by way of experiment 

 thrown spoilt meat iu boxes where there were only a few crayfish, and the consequence was that 

 most of them died. I would also draw attention to a very important matter, viz, to clean the 

 boxes (at least during summer when it is very warm) twice a day and throw out all the dead cray- 

 fish, for iu summer a crayfish commences to putrefy in ten to twelve hours after death, and the 

 exhalation invariably kills the healthy. One of the greatest dangers to crayfish culture and 

 transportation is a thunderstorm. As soon as a thunderstorm has passed over, the boxes should 

 be opened and cleaned, and care should be taken to admit fresh air and water. 



"I have transported crayfish in various ways and have finally arrived at a method which in 

 most cases has proved successful. I have very frequently sent live crayfish by mail from Frank- 

 fort-on-the-Oder to Alsace-Lorraine, and they have invariably arrived in good and healthy condi- 

 tion, unless a thunderstorm came up during the journey, which, however, did not happen very 



