Diroot ions for Preservation of Fish. 
Alcoholic Preservation. Cent# 
formalin preservation is heat at the start ana should be used instead 
of alcoholic preservation because the formalin hardens the specimens* 
However , after the fish hav* been in for ialln a week, they should be 
transferred to seventy-five per cent alebhol, after thoroughly washing 
the formalin out, because the acid in the formalin has a tendency to 
soften the bones unless it is neutralized* 
1 she In 
Labels , giving all essential data, should b© placed in the 
jar with the fish when collected# These labels should have the follow- 
ing data* Locality} date'} collector; depth, and any other information 
that seems pertinent , such as method of capture , ecological data, etc. 
The labels my be written in pencil, on a special type of 
paper furnished by the TJ* S* national Museum* Do: not use ordinary paper, 
because it will disintegrate in the liquid. Large fish may have tags 
tied on to them, preferably through the lower jaw, with all essential 
data written on the tag, or a number may be used and the data recorded 
under the identical number in a notebook* 
Wrapping of Fish. 
Fish, after they are thoroughly preserved, may be wrapped 
for shi plant in the following manners Place the fish in a stack (like 
wood is piled), with their heads outward, so that the tails are protected, 
and then wrap them in cloth, with the ends secured firmly, tied up with 
string, or sowed. Bo sure and protect all the fins when wrapping fish 
for shipment. All container should be completely filled with packages 
of fish, or the excos.:; space filled with excelsior or dry grass. Do not 
Use paper; it softens and dissolves in the liquid and does not fill the 
spaces. After the container Is completely filled, then most of the excess 
liquid may be poured off, leaving the contents of the container damp. Be 
sure the container is scaled* In the case of tin cans, the top should be 
soldered on. 
1. Be sure and fill all containers completely full of pre- 
servative so that there is a minimum of air-space in the container. 
The reason for tills is, that if the fish are allowed to shake around in 
the jar, their fins will be frayed out, and the rays and scales will be- 
come worn off the fish* 
