158 SEALE. 



any, owing to the introduction of this fish. One difficulty has been experienced, 

 and that is that the natives and Chinese catch them in considerable quantities 

 to eat and for bait. 



As a result of ni}' experience in carrying live fisli great distances, I 

 have fonnd that there are three impartant things which must not be 

 lost sight of. First, cleanliness. All cans in which the fish are trans- 

 jjorted must be cleaned thoroughly at least every third day with hot 

 fl'ater; this prevents the growth of fungus. The water in the cans 

 must alwa3"s be pure and the excrement and imeaten food must be 

 siphoned out each day. The fish must never be touched with the hands. 

 Second, temperature. Above all else a sudden change in the tempera- 

 ture, of the water must be avoided; it must never be changed all at 

 once, but the fresh water must gradually be mixed with that in which 

 the fish already are. It should take at least several hours to lower the 

 temperature one or even one-half degree. Third, vigilance. Success 

 in this work is attained only at the cost of eternal vigilance. "^^Tien 

 the fish are suffering from anj^ cause whatsoever, they come to the top 

 of the can continually and onl}' by constant care and watching can 

 the jDrofier remedy be learned. 



