70 American Fisheries Society. 



work is being carried on. It is hoped to devote our equip- 

 ment and a considerable part of our time, at the College of 

 Fisheries, to research work on the best methods of canning, 

 pickling, dry-salting, drying, freezing, and smoking fishery 

 products. A start has already been made along this line, 

 but, unfortunately, the lack of funds for carrying on such 

 work is already hampering our efforts. 



EDUCATION IN FISHERIES. 



The earliest of the nations to appreciate the need for 

 proper training of its men in fisheries was Japan. In 1889, 

 the Fisheries Society of Japan established the Fisheries 

 Training School for the sole purpose of training young men 

 to be future organizers and managers of the fishery indus- 

 tries of Japan, but since the time of its transfer from the 

 society to the Imperial Government in 1897 the investiga- 

 tion and experimental work pertaining to the fishery indus- 

 try has been added to its original scope. 



The v/ork has since been enlarged until in addition to 

 the Imperial Fisheries Institute there are six local fishery 

 institutes, and various schools of grammar and high school 

 standing, giving Fishery education throughout Japan. 



In these strenuous days, when nation is competing 

 with nation for commercial supremacy, it behooves each to 

 make use of the very best intelligence of its citizens, and as 

 a result the nation that furnishes its citizens the best training 

 along economic and vocational lines will undoubtedly forge 

 to the front. 



In 1919 the University of Washington established a 

 College of Fisheries, the only fully equipped one in the world 

 outside of Japan. In addition to the regular four-year 

 curricula leading to a degree, provision has been made for 

 special students who show aptitude for the work, but who 

 have not had the preliminary training requisite for regular 

 admission to freshman standing. These students may se- 

 cure this in the University and thus become regular students 

 eligible for degree if they wish. An exceedingly im- 

 portant feature is the series of short courses offered in the 

 various branches during the winter quarter, and which are 

 open to any person who understands English, is 20 years of 

 age or over, and who indicates ability to carry the work 

 with profit. Most of those attending the Short Courses are 

 regularly employed in the industry. They come for the 

 purpose of enlarging their knowledge of the fisheries. 



Through the generosity of the manufacturers of canning 

 machinery our canning laboratory is well equiped for carry- 

 ing on research work of this character, while the U. S. 



