702 REPORT OF COMMISSIONER OF FISH AND FISHERIES. 
and the fish is recommended to the consumer for its economy^ convenience, cleanliness, 
and quality.” 
26. Red snapper. Furnished by Mr. Blackford. Eastern coast of Florida. One 
fish, entrails removed. 
27. California salmon. Furnishe^ by Mr. Blackford. Sacramento River, California. 
The specimen included only the edible portion of the anterior part of the body, and 
like No. 22 emitted some odor and in the drying swelled a great deal and became 
pasty. 
28. Smoked halibut. Purchased in Middletown, Connecticut. Part of one side of 
fish, including skin and a few small bones. 
29. Canned salmon. Purchased in Middletown. One can, said to contain 2 pounds; 
cost 45 cents. The sample had a good deal of oil. Flesh and oil were crushed 
together in a mortar ; the oil was readily absorbed, so that the sample was easily 
worked. Weight of entire sample 870 grammes (1 pound 14.7 ounces) which would 
make actual cost of the contents of can about 23 cents per pound. 
30. Mackerel. Furnished by Mr. Blackford. Off Cape May, New Jersey. Atlantic 
Ocean. Four whole fish. 
31. Porgy. Furnished by Mr. Blackford. Rhode Island. Four whole fish. 
32. Shad. Purchased in Middletown. Connecticut River. Price 10 cents per 
pound. One whole fish. 
33. Smoked Herring. Purchased in Middletown. Six whole fish. 
34. Salt codfish. Purchased in Middletown. Price 7 cents per pound. The speci- 
men is of the kind known to the trade as “ channel fish 77 and was said to have been 
caught in the deep water near George’s Banks. 
35 and 36. Spent (or foul) Salmon. Penobscot River, Maine. Four whole fish. 
Received November 18, 1880, from Government salmon-breeding establishment, 
through the courtesy of Mr. Charles G. Atkins, Bucksport, Maine. In an accompany- 
ing letter Mr. Atkins suggests that though “ spent 7 ’ salmon [the eggs having been 
removed by stripping] they were in better condition than those that have spawned 
naturally. From measurements made by Mr. H. L. Osborn, assistant in Natural His- 
tory in Wesleyan University, I select the following as of interest in comparing the. 
dimensions and weights of these with salmon in good condition : Nos. 35 a and 35 b 
were males; Nos. 36 a and b, females; portions of Nos. 35 a and b were sampled 
together and analyzed as No. 35. The same was done with Nos. 36 a and b, which 
were analyzed as No. 36. 
Nos. 
Greatest 
height 
of body. 
Greatest 
width 
of body. 
Least 
height 
ofbody. 
Girth at 
tip of 
pectoral 
fin. 
Girth at 
anterior 
end of 
dorsal. 
Girth 
over 
anus. 
Girth at 
posterior 
end of 
adipose 
fin. 
Length to 
tip of 
middle 
caudal 
ray. 
Length to 
base of 
middle 
caudal 
ray. 
mm. 
mm. 
mm. 
mm. 
mm. 
mm. 
mm. 
mm. 
mm. 
35a. 
156 
60 
58 
360 
380 
290 
200 
826 
750 
35 5 
154 
58 
57 
355 
365 
285 
190 
830 
750 
36a 
163 
63 
66 
380 
390 
340 
200 
915 
835 
365 
166 
64 
67 
400 
395 
315 
210 
896 
813 
37. Salt codfish. Purchased in Middletown. Near Nantucket. Atlantic Ocean. 
The fish is of the kind known as “ boatfish 77 and was said to have been caught near 
the shore off Nantucket. 
38. Blackfish. Furnished by Mr. Blackford. Stonington, Connecticut. Atlantic 
Ocean. Five hole fish. 
39. Mackerel. Furnished by Mr. Blackford. Cape Cod. Atlantic Ocean. One 
whole fish. 
40 and 41. Spent landlocked salmon. Eight whole fish. From Schoodic Salmon- 
breeding Establishment, Grand Lake Stream, Maine. Sample received from Charles 
