GENERAL REPORT OF THE JUDGES OF GROUP V. 7 the difficulty of fitting square corks into the openings of the vessels, it was thought, were objections which more than counterbalanced the imperfections of distortions due to round glass vessels. CLASS 642.—Pickled Fish, and Parts of Fish used for Food. This class was very fully represented, there being some three hundred preparations of fish used for food sent to the Exhibition, coming from many parts of the world. The following fish, arranged in an endless variety of methods, were in use: Anchovies. Hake. Ox-fish. Shark. Bream. Haddock. Oolachans. Skate. Barbel. Halibut. Pilchard. Sprat. Caviar. Herring. Pike. • Sole. Carp. Lamprey. Pollock. Sword-fish. Cod. Lanquet. Rouget. Sturgeon. Cockle. Ling. Roach. Turbot. Cusk. •Lobster. Sardines. Tunny. Conger eels. Mackerel. Salmon. White-fish. Eels. Mullet. Shad. Whiting. Flounders. Menhaden. AUSTRIA. From this country there was but one exhibit, of anchovies, coming from Dalmatia. BRITISH COLUMBIA. The exhibits from British Columbia consisted mainly of salmon, prepared in cans, which were of good quality. Salmon-trout were put up, salted, in barrels. Notwithstanding the distance from the point of curing, and the warm summer weather at the place of exhibition, all the preparations were sound and edible. One fish, the oolachan, which was of good quality, was sent from British Columbia. BRAZIL. There was but one exhibit, a salted preparation of ox-fish, which was apparently too coarse to be available as food, outside of the country of its production. CANADA. The exhibits of the Dominion of Canada, in Class 642, were numerous. In such staple products as cod, haddock, and mackerel, herring, tongues, and sounds, the exhibits were of the finest quality. In preparations of salmon (canned) the exhibits were good. In the