350 
BULLETIN OF THE UNITED STATES FISH COMMISSION, 
111 Geriiiany fresli-water species are transported alive iu barrels about tbree- 
fourths full of water, the quantity of fish to each barrel depending on the variety, the 
length of the journey, and tlie season of the year. During the journey the water iu 
the barrel is iu almost constant motion, presenting considerable surface to the air, so 
that during a short distance sufficient oxygen is in this manner introduced into the 
water. But if longer journeys are made air must be introduced, which is accom- 
lilished by hlliug a sprinkler with water and squirting this water into the barrel with 
considerable force from a short distance, or the water is agitated by a vertical paddle- 
wheel fastened on the upper part of the vessel and separated from the fish by a per- 
forated wall. Some of the barrels are provided with a tube running almost to the 
bottom of the barrel, the lower end containing many openings, and through this tube 
air is forced by means of a bellows on the outside. The last method is preferred, for 
by its use the barrel may be filled with water and fish, the carbonic acid is driven off, 
and agitation of the water is avoided. In the manner above described fish can be 
kept alive for a considerable period in a quantity of water weighing much less than 
their combined weight. 
In 1881 a company was organized in Germany for the wholesale transportation 
of fresh salt-water fish from Ouxhaven, on the border of the North Sea, to Berlin, in 
specially constructed cars. The form of car adopted was invented and patented in 
Germany by Arno Gustav Pachaly, a Bohemian. 
The following description is from the German letters patent dated March 20, 1880 : 
The transporting vessel is a railroad car, which can be taken off the wheels, the walls of which 
are donhle, the intervening space being filled with nonconductors of heat. Inside the car, and resting 
on the double fioor, there is a shallow tank of forged iron with a vaulted roof, in which is placed the 
live fish with a quantity of fresh sea water. Along the inside walls of the car are shelves for storing 
the dead fish, and ice-boxes attached to the ceiling serve to keep the air cool. With a view to supply- 
ing the live fish in the tank with the necessary oxygen, air is led by means of jiipes from the top of 
the car into the ice-boxes in which it is cooled and then l)y means of an air-pump it is forced into the 
fish tank. This air-pump is connected by means of a belt with one of the axles of the car, so that 
the necessary power may be obtained while the car is in motion, and iu order to protect the fish from 
suffocation during the stoppages the air pump is so arrauged that it can be operated also by means of 
a crank. To prevent violent motion of the water the air above the water iu the tank is kept at a slight 
pressure, this being regulated by a suitable escape valve in the roof of the tank. 
SHIPPING LIVE LOBSTERS. 
Ill shipping lobsters alive well-smacks are emxiloyed to a great extent where the 
transportation is in large quantities from one part of the coast to another, but much 
of the coastal shipments, as well as the great bulk of those overland, are made in 
barrels. Flour barrels holding about 140 pounds, or sugar barrels with 185 pounds 
capacity, are employed, in the bottoms of which several holes are bored to afford 
drainage. In placing the lobsters in the barrels, each lobster is seized by the carapax, 
the tail is bent up under the body, and it is jilaced in the barrel with the back upper 
most, being jiacked quickly and snugly together, so that they can not move from the 
position in which they are placed. Unless the weather is cold a long, narrow block of 
ice, Aveighing from 20 to 40 pounds, is placed in the center, its length following the 
axis of the barrel. On top of the lobsters a handful of seaAveed is placed, and this is 
covered with 5 to 20 pounds of crushed ice, and the whole is inclosed by sacking 
secured under the up])er hoop of the barrel. Packed in this way, the lobsters readily 
