_Tanks for Alcoholics._--For years past the National Museum and United States Fish Commission have used square, box-like tanks, made of copper and lined with tin, each tank having a large round hole in its top, as large as the width of the top will allow, and which is closed tightly by means of a screw cover. These are known as "Agassiz tanks," for the reason that the design originated with Professor Louis Agassiz. They are light, not very costly, easily managed, and are about as nearly perfect for their purpose as anything can be in this world. They are made of three sizes, to hold four, eight, or sixteen gallons. To protect them during shipment a strong pine chest is used, which is provided with wrought-iron handles, hinged cover, hasp, and padlock. The chests are made to contain one sixteen-gallon tank, two of eight gallons, and either three or four four-gallon tanks. The tanks used by the National Museum are made by W.S. Barker, Seventh and D Streets, S.W., Washington, at the following prices, exclusive of the chests; sixteen-gallon tank, $16.50; eight-gallon, $10; four-gallon, $4.25; pine chests, complete, $3 each.
[Illustration: FIG. 20.--Agassiz Tank, for Alcoholics.]
If Agassiz tanks are not obtainable, the next best and the cheapest course is to have some large round cans made of galvanized iron, with tops that can be soldered on when the time comes to ship specimens. Wooden kegs are not of much use in collecting, but both kegs and barrels are good enough to use in transporting collections. Many a time I have helped myself out of a difficulty afield by falling back upon the immortal American kerosene can, holding five square gallons, and which goes to the uttermost parts of the earth.
_Glass Jars._--In the field I have never found any other sort of a glass jar half as useful and safe as a common Mason fruit jar, varying in size from pint to half-gallon. They are infinitely superior to glass-stoppered jars, and far less liable to be broken.
PRESERVING FISHES ENTIRE IN SPIRITS.--Having taken all the notes on a fresh specimen that you desire, the next thing is to wash it thoroughly. But "before washing the fish," says Dr. T. H. Bean, "look it over for external parasites; examine the gills and the inside of the mouth carefully, as these are favorite situations. These parasites often furnish a clue to the migration of the fish; remove them if they can be taken off entire; if not, let them remain, and call attention to their presence in your shipping notes. Preserve the parasites in vials or bottles, and provide them with labels, stating from what fish they came, and in what situation they were found."