1016 The American Naturalist. [ November, 
kan, during 22 years, had suffered from nine epidemic attacks of 
cholera and three of enteric fever. 
Such skin diseases as elephantiasis, ichthyosis, and beri-beri are sus- 
pected of being produced by a combination of fish, filth and poverty. 
Wounds caused by the handling of decomposed fish are often very 
serious. The author gives a list of such cases. The Norwegian 
whalers take advantage of this fact by using prepared putrefactive 
poisoned harpoons. The whales are driven toward shore, surrounded 
by a net to prevent escape, and then struck with the poisoned harpoons. 
After twenty-four hours they show signs of exhaustion, probably 
through septic poisoning, and are readily captured. The harpoons 
are recovered and carefully preserved, without wiping, for future use. 
The importance of the question of putrid food cannot be overesti- 
mated, hence the author’s strong language in urging a better super- 
vision of the fish-markets. Especially does he condemn the practices 
of leaving fish ungutted and unbled until sold, and of keeping fish 
soaked and sodden with water to make the skin look bright. 
The foul condition of the boats, and of the boxes in which the fish 
are shipped to market, and the unsanitary condition of Billingsgate 
Market, are described in disgusting detail, and suggestions are given 
for, at least, mitigating these evils. 
The infection of fish by impure preservatives, such as ice made from 
impure water and dirty salt and also bacterial infection, are referred 
to. In this connection the author remarks that “ the cleanliness in the 
United States caviare factories is unknown in southern Russia, the 
home of astounding dirt and disease, augmented by the most hideous 
poverty and ignorance.” 
It has been supposed that prolonged soaking would render diseased 
animal food innocuous, but it would seem, from the experiments con- 
ducted by Prof. Pamem and again by Dr. Bremton that the vitality of 
poisons derived from putrid and other animal matter, though weak- 
ened, is not destroyed by boiling. Accordingly, to avoid all possible 
danger of the use of condemned food, the author recommends that it be 
burnt in properly-constructed local furnaces, and he includes, under this 
head, particularly “ fish, its offal and refuse.” 
Another important suggestion as to public welfare is for all fish to 
be bled, gutted, cleaned, and dry-air-frozen at the place of capture. 
This would do away with many of the evils complained of, and is, 
moreover, a feasible business project. The author’s investigations on 
this point warrant him in stating that “ every day in the year, 2 pounds 
of bled, gutted, cleaned, dry-air-frozen (imperishable) fresh herring 
