FISHES 51 



tag, or a number may be used and the data recorded under the 

 same number in a notebook. 



Be sure that all containers are completely filled with preserva- 

 tive so that there is a minimum of air space in the container. 

 If the fish are allowed to shake around with air in the jar, their 

 fins will become frayed, and the rays and scales worn. 



As a rule, fish should be left in the preservative for 1 or 2 

 weeks, depending on their size, before being wrapped for shipment. 



When preservation is complete, proceed as follows: Stack the 

 small fish in rows (as wood is piled) with the heads outward 

 on both sides and the tails toward the center so that the tails are 

 protected, and then wrap in white cheesecloth or other thin cloth. 

 Sew the ends together firmly or tie with string to make a package. 

 Larger specimens should be wrapped individually in cloth to 

 prevent rubbing. Be sure to protect all the fins when wrapping. 

 Clean gasoline cans make good shipping containers if a con- 

 siderable collection has been made. They should be completely 

 filled with packages of fish, or the excess space filled with 

 excelsior or clean, dry grass. Do not use paper, as it softens and 

 dissolves and does not fill the spaces. After the container is 

 completely filled any excess liquid may be poured off; enough 

 of the preservative should remain so that the contents are wet. 

 Be sure the container is sealed to prevent evaporation. In the 

 case of metal cans, the top should be soldered. 



If neither formalin nor alcohol is available, fishes may be 

 preserved in salt. They should be soaked first in a saturated 

 brine solution, and when thoroughly impregnated, packed in dry 

 salt for shipment. As in the case of other methods of preserva- 

 tion, the abdominal cavity should be opened to allow the salt 



