1090 FISHERIES OF THE UNITED STATES. [60] 



.Canning salt mackerel. 



Interior view of John Pew & Son's cannery, with men packing 

 brine-salted mackerel in cans. Gloucester, Mass., 1882. Photo. 

 } ,845. U. S. Fish Commission. 



6. Preservation by boiling. 



boiled lobsters. 



Lobster-boiling factory. 



Model. This model shows the factory with its vats for steaming 

 the lobsters, the wharf, and the derricks used in handling 

 them. Boston, Mass. 20,583. Johnson & Young. The lob- 

 sters are boiled alive, and after turning red are considered 

 cooked, and peddled through the streets. Large quantities 

 are shelled and canned. 



Boiling lobsters. 



Apparatus for lobster-boiling at A. L. Johnson's, Portland, Me., 

 1882. Photo. 1,872. U. S. Fish Commission. 



7. Antiseptics for preserving fish. 



SALT. 



Photograph. 



Ship unloading salt with horses at Pew's wharf. Gloucester, 

 Mass., 1882. Photo. 1,847. TJ. S. Fish Commission. 



Varieties of salt used in preserving fish. 



(1) Trapani salt, especially used for dry-salting codfish ; Cadiz 

 salt, especially used for dry-salting codfish; (2) Liverpool 

 salt, especially used for pickling mackerel; (3) Syracuse 

 (American) salt, sometimes used for "curing fish. Gloucester, 

 Mass. Collected by Capt. S. J. Martin. 



II.— PREPARATION OF OILS, GUAHO, AND GLUE. 



8. Whale-fishery products. 



extraction of whale oil and preparation of whalebone. 



(For list of apparatus exhibited to illustrate the preparation of these 

 products see Section E, " Catalogue of Whale-fishery Appliances.") 



photographs to illustrate the refining and storage of 



whale oil. 

 Whale-oil refinery. 



Bleaching room at refinery of George Delano & Co. New Bedford, 

 Mass., 1882. Photo. 1824. U. S. Fish Commission. In this 



