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National Geographic : 1905 May
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THE NATIONAL GEOGRAPHIC MAGAZINE Photo by Hugh M. Smith Spreading the Wet Funori on Mats to Bleach and Dry From certain kinds of seaweed which they call "funori " the Japanese make excellent glue. The seaweed after being cleaned is soaked in fresh water and then spread out in thin sheets on mats. When sufficiently bleached the sheets are gathered and rolled up in bun dles. They are then converted into a glue or a paste, when needed, by being put into boiling fresh water. The glue, which also is called funori, is employed principally for the glazing and stiffening of fabrics and as a starch for clothing. way, and is always kept on hand as an emergency ration in Japanese houses. A fish similar to our scup, known as the tai, is worth about $2,000,000 yearly. It is the favorite fish for fresh consump tion, and when served raw, with soy bean sauce, is a delicious food. Other prominent products with which Amer icans are well acquainted are mackerel ($,000,000o), tunny or horse mackerel ($900,000), amber-fish or yellow tail ($ ,0o0,000), squid and cuttle-fish ($r, 500,000), anchovies ($800,ooo), prawns ($700,000), and salmon ($600,000). The Japanese have no fisheries com parable with our shad, river herring, menhaden, striped bass, whitefish, pike perch, lake trout, soft crab, lobster, and sponge fisheries, and their oyster, clam, salmon, mullet, cod, halibut, and whale fisheries are insignificant in comparison with ours. On the other hand, our sea herring, sardine, anchovy, yellow-tail, tunny, bonito, shark, prawn, octopus, abalone, and seaweed fisheries are of minor value compared with theirs, and we have no cuttle-fish, sea-cucumber, and coral fisheries. A characteristic scene in the larger coast towns is a crowd of men, women, and children on the shores at low tide searching and scraping and digging with 208
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