meet the fish. In making express shipments it would be necessary to get 

 in touch with the applicant and be assured that he would meet them. 



Mr. Titcomb: I think this is a mighty good paper. As bearing upon 

 possible loss of fish, in the case of express shipments would you call upon 

 the express company to deliver the fish if the applicant was not at the 

 depot? 



Mr. Leach : In that event a tag will give full instructions for placing 

 the lish in some suitable water. In making the distribution in certain 

 sections of the country, care will be exercised not to put bass in trout 

 waters or mix the species. But we expect to have every assurance from 

 the applicant that he will meet the fish. 



Mr. J. P. Woods, St. Louis, Mo. : Have any experiments been made to 

 show the exact life of a can of fish, how long they would live under present 

 practice ? 



Mr. Leach : We have made some experiments. We feel that fish 

 placed in a can in which the water is not active will soon suffocate. The 

 water has to be agitated by rocking back and forth, and also in motion to 

 moisten the outside jacket. If 100 bass two inches long were placed in such 

 a container holding about six gallons of water at a temperature of 55°, not 

 more than 50 fish would survive when the temperature increased to 80° F. 

 If the water were not active I believe the temperature would reach that 

 point in a few hours, when the fish would die. All of the trout would 

 die in two hours and the bass in three or four hours. I do not believe 

 you would lose them in one hour, as the temperature would not rise that 

 fast. Trout would die at 65° F, 



Mr. Oarl Kraiker, Philadelphia, Pa. : Farmers have used a canvas 

 sack three-quarters of an inch thick in shipping milk all through the upi)er 

 part of New Jersey, and in Pennsylvania and New York. The milk in 

 its raw condition, after being cooled in a stream or spring house, registers 

 about 38° F. It is shipped with a wet jacket, closely packed together in 

 unrefrigerated cars, and by the time it reaches Philadelphia for use the 

 temperature has risen only three to five degrees, although in transit four or 

 five hours. 



Mb. Leach : The jacket on the milk cans is more expensive than that 

 on the 50-pound lard cans. Ours is very simple, a mere sack over the can 

 tied with a puckering string. It helps to hold the lid down, is very 

 easily made, and is inexpensive. The cans are small, about 12 inches in 

 diameter and 15 inches high, with handles on each side, and with six 

 gallons of water weigh about 50 pounds. 



Some years ago, we experimented with a thermos can. We put a lining 

 in a 10-gallon can, allowing three-quarters of an inch of dead air space 

 all around. It was made perfectly air tight. We found that the tempera- 

 ture would gradually rise. It would go up as the exposed surface absorbed 

 air. I do not think you could make a vacuum can that would be successful, 

 because the water would gradually absorb a little of the heat from the 

 air at the neck of the can. We also tried to insulate a can, with a jacket 

 outside, but it increased the diameter and added weight. Our latest cars 

 now carry 140 cans, and we cannot afford to increase the outside diameter 

 nor decrease the inside diameter of the can by adding a dead air space. 

 We have found recently that we could cut four inches off the 10-gallon 



46 



