PRODUCTS AND THEIR APPLICATIONS. 65 
1, FOODS IN A FRESH CONDITION—Continued. 
g. Fishes, (western coast :) 
Rock trout, (Chirus constellatus.) 
“Cod” of San Francisco, (Ophiodon elongatus.) 
Black fish or “sheeps-head,” (Pimelometopon pulcher.) 
“ Perch,” (numerous species of Hmbiotoca, Holconotus, &c.) 
“ Bass,” (Atractoscion nobilis.) 
Coguard or little bass, (Genyonemus lineatus.) 
San Francisco “ smelt,” (Athkerinopsis californiensis.) 
Pacific smelt, (Osmerus elongatus.) 
Salmon, (Salmo quinnat, &c.) 
Oulachan, (Thaleichthys pacificus.) 
Sardine or pilchard, (Pomolobus ceruleus.) 
Herring, (Clupea nirabilis.) 
Sturgeon, (Acipenser acutirostris, &c.) 
Columbia River sturgeon, (Acipenser transmontanus.) 
h. Crustaceans.) 
a. Mollusks.! 
2. FOODS: DRIED AND SMOKED. 
a. Mammal preparations: 
Jerked bear-meat. 
Jerked seal and walrus meat, (Indian.) 
Jerked and smoked buffalo-meat. 
Dried and smoked beef. 
Dried and smoked venison. 
Hams of various kinds. 
Jerked porpoise-meat, (Indian.) 
Jerked squirrels and other small mammals. 
Pemmican. 
Meat-biscuit, desiccated meat, meat extract, (extractum carnis,) 
desiccated milk, &e. 
Sausages. 
Cheese. 
b. Bird preparations : 
Jerked birds, (Indian.) 
1The varions applications of these groups are enumerated in the “ List intended to 
give a general idea of the useful products (other than vertebrates) of the sea and shore, as 
well as of the interior waters of the United States,” prepared by Mr. WM. H. Dat, and 
printed as Circular No. 2 of series (C,) National Museum series. 
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