SUBJECT INDEX — MORPHOLOGICAL SECTION 



465 



with guanin known as " Essence d'orient," 

 or " blanc d'ablette," obtained from the 

 lining of the Scales of the ' ' Ablette ' ' or 

 Bleak (Alburnus lucidus) . 



Accounts of manufacture. Badham, C. 



D. 1854.1 ; Cuvier & Valenciennes 182S.1 

 (Vol. 17, p. 287). 



Chemical composition of " Wane- d'ab- 

 lette " mid demonstration by Barreswil of 

 its identity with guanin. Barreswil, — 

 Add. 1861.1; Bethe, A. 1895.1; Voit, 

 Carl, 1865.1. 



Nature of material used in artificial 

 pearls. R^avmiur, R. A. Pre-Linn. 1718.1. 



Fertilizer as a by-product 



Various papers on use of fish-scrap, 

 refuse, etc., as fertilizer. Baird, S. F. 

 1873.11; Bobierre, A. 1868.1; Dean, S. 

 1797.1; Hamilton, R. B. 1853.1; Hunt, 

 T. S. 1859.1; Klippart, J. H. 1861.1; 

 SmUey, 0. W. 1884.3; Smith, W. A. 

 1883.4; Weigelt, C. 1891.1; Woods, J. 



E. 1888.1 (/n East Indies); Anon. 214; 

 Robinson, J. A. Add. 1912.1; Stevenson, 

 C. H. Add. 1904.1; Turrantine, J. W. 

 Add. 1913.1. 



Analysis or composition of fish guano. 

 Anderson, T. 1857.1; DietzeU, B. E. & 

 Kressner, M. G. 1879.1; Gravel, A., & 

 Chudeau, R. 1911. 1; Johnson, S. W. 

 1860.1; Malaguti, F.J. 1864.1; Atwater, 

 W. O. Add. 1884.2. 



Dogfish used for fertilizer. GaUup, B. F. 

 1883.1. 



Fish guano in Norway. Baird, S. F. 

 1871.15; Vohl, H. 1863.1; Anon. 555; 

 Crowe,— Add. 1882.1. 



Herring brine, use in agriculture. Girar- 

 din, J., & Marchand, E. 1860.1; Quatre- 

 fages, J. L. 1848.2; "Winkles, G. H. 

 1855.1; Anon. 43. 



Menhaden used for fertilizer. Atwater, 

 W. O. 1879.1; Goode, G. B. 1880.20; 

 Goode & Atwater 1880.1; Jackson, C. T. 

 1856.1 ; Boardma'n, S. L., & Atkins, C. G. 

 Add. 1876.1. 



Food; use of fishes for food 



For methods of canning, curing, pack- 

 ing, salting, etc., see below under Preserva- 

 tion. 



For sickness caused by eating certain 

 tropical fishes, see under Poisonous fishes. 



Fish as cattle food: Smith, J. V. 

 1833.1; Woods, J. E. 1888.1; Anon. 

 668; Hinckley, I. Add. 1881.1 ; Jameson, 

 R. Add. 1826.1; Ovington, J. Pre-Linn. 

 1696.1. 



Miscellanea: Papers on the use of 

 fishes as food. Bean, T. H. 1910.14; Bel- 

 lamy, J. C. 1843.1; Bernard, T. 1813.1 

 Blackford, E. G. 1879.2, Add. 1895.1 

 Champion, P. 1865.1; Davy, J. 1853.1 

 Dumferil, A. 1865.1,.2, 1870.2; Filippi 



F. 1853.1; Huitsfeldt-Kaas, H. 1901.1 

 Huntington, L. D. 1897.1; Kiss, E 

 1871.1; Langworthy, C. F. 1898.1 

 Lfeger, L. 1910.2; Leonbardt, E. E 

 1901.2,1904.2; Payen, A. 1855.1; Reider 

 J. E. 1825.1; Schneider, G. 1900.6, 1901.2 



1902.3, .4,.5; Stearns, S. 1880.1; Thomp- 

 son, H. 1883.1; Weigelt, C. 1896.1; Yar- 

 rell, W. 1S57.1; Anon. 231; Ghibourt, 

 J. Add. 1851.1; Kbnig, J., & Splittgerber, 

 A. Add. 1909.1; Longworthy, C. F. 

 Add. KSOS.l; •Simmonds, P. L. Add. 

 1885.1. 



Pre-Linn. references to use of fishes as 

 food. Albin, E. 1724.1; Baricelli, J. C. 

 1617.1; Caniorarius, J. R. 1624.1; Cousin, 

 J. & Le Vasseur, C. 1637.1; Geoffrey, C. 

 1735.1; Morton, T. 1632.1; Seguyn, P., 

 & Chasler, H. 1628.1. 



Ichthyophagi or "fish-caters," a name 

 given by ancient geographers and other old 

 writers to several ethnically unrelated coast- 

 dwelling peoples in different parts of the 

 world, who subsisted principally on fish. 

 Various early references in Pre-Linn. sec- 

 tion. Arrian, F. 1508.1; Athenteus, N. 

 1680.1; Erasmus, D. 1725.1; Geyer, J. 

 D. 1735.1; Herodotus, 1709.1; Non- 

 nius,L. 1616.1; Polo, M. 1496.1; Strabo, 

 1742.1. 



Nutritive value : Comparison of fish 

 with meats, relative digestibility, etc. -kAt- 

 water, W. O. 1879.1-1888.1, Add. 1884.3, 

 1892.1; HoUande, A. Ch. 1913.1; Mait- 

 land, R. T. 1854.1; Milone, U. 1897.1; 

 MitcheU, R. W. 1883.1; Philips, B. 

 1874.1, 1877.2; Sohrampf, P. 1911.1; 

 Buckland,F. Add. 1878.1; •Chittenden, 



— & Cummins, — Add. 1886.1; Clark- 

 son, R. D. Add. 1887.1; Kostytscheff, 

 P. Add. 1889.1; Popoff, M. Add. 1882.1. 



— Amount of fat in different fishes. 

 Hughes, F. Add. 1891.1. — Alkaloid-like 

 bodies in dried sturgeon. Lieventhal, E. 

 Add. 1886.1. For additional references on 

 chemical analyses of the flesh of fishes, see 

 below Analysis of fish flesh under Chemistry, 

 etc. 



Various fishes and preparations: 

 Botargo, salted mullet roe. Armand, B. 

 1897.1; Wallut, C. 1863.1. 



Oarum, fish sauce of the ancients. Cu- 

 vier, G. L., & Valenciennes, A. 1832.1; 

 Woods, J. E. 1888.1. 



Spinal column of sturgeon as an article of 

 food. Baird, S. F. 1874.22. 



Dogfish, sharks and rays; economic uses 

 and use for food. Atkins, S. G. 1905.1; 

 Dumferil, A. H. 1865.2; Field, G. W. 

 1912.1; Field, I. A. 1907.1, 1908.1; 



Glage, F. 1902.1; Miles, G. W. 1913.1; 

 Smith, H. M. 1916.2. 



Various fishes used as food. Pompano. 

 Blackford, E. G. 1879.2. — Outocftan. 

 Brown, Robert. 1868.1. — Salmon. Dun- 

 lop, J. C. 1900.1; Throckmorton, S. R. 

 1874.1. — Herring. Milroy, T. H. 1906.1, 

 1908.1; Ronsseus, Add. 1778.1. —Lam- 

 prey. Muckett, N. M. 1879.1. —Goose- 

 fish. Smith, H. M. Add. 1914.1. 



Glue 



Composition, manufacture, etc. Camera, 



— Add. 1789.1; Chevalier, — Add. 

 1774.1; Davidowsky, F. Add. 1905.1; 

 MuUer, G. F. Add. 1768.1; Soubeiran, 

 J. L. 1866.1; Winkler, T. C. 1861.3. 



