TENTH ANNUAL MEETING. 5 
Mr. Maruer.—The fish which is called shad in Europe is in- 
ferior to ours in flavor. In 1874, at the request of Professor 
Baird, I attempted to take young shad to Germany, but the 
attempt was a failure. At that time the question arose as to the 
comparative value of the two shads, some of the Germans hold- 
ing that their maifish was as good as the American. This, of 
course, could not be decided by argument, and so it rested until 
last summer, when at the Berlin Fishery Exhibition it occurred 
to Mr. Von Behr, the well-known President of the German 
Fishery Association, to have some of their fish brought down for 
the American Commission to bring to the test of the knife and 
fork. Unfortunately, Prof. Goode and Mr. True were absent, 
That day and I was alone. We hada gridiron improvised from 
wire, for this household implement is unknown in Germany, 
and some shad were broiled and some boiled and served with 
sauce after the German fashion. The broiled fish was pronoun- 
ced best by all—five Germans and Prof. Ward, of Rochester, N. 
Y., and myself—but we did not think it equal to American shad 
_ by any means. 
Mr. RoosEveLtt.—Will Prof. Goode tell us the ichthyological 
differences between the American and the European fish? 
Pror. Goovr.—There is a difference observable in the scales, 
which in the fish of Europe are thicker and do not lie as closely 
as in the American. There are other differences in the opercular 
bone which show them to be a different species. 
The following paper was then read by the PREsIDENT, on Hy- 
bridizing Fishes, by Mr. Seth Green : 
Mr. PresiDENT AND GENTLEMEN OF THE AMERICAN FisH CUL- 
TURAL AssocraTiIon :—You have again met for the purpose of 
mutual benefit and an interchange of knowledge, such as has 
come under our observation during the past year. 
The subject of hybridizing is one which has been demanding 
the attention of fishculturists, more or less, for the past few 
years, and whether any of the varieties of our fishes can be im- 
