^7 



bryage — 



Large fish ... 53 to 6o per cent. 



Small ... 45 to 55 



TELLICHERRY. 

 Method of curing — vide " Gangoli." 



Proportion of salt — 



Large fish ... ■•• ••• ■■• ••• I : 4 to I ^ 6 



Mackerel ... I : 6 to I : 7 



Sardines ... ... I : 7 to l : 8 



Small fish I : 7 to I : 8 



Dryage — 



Large fish 40 to 50 per cent. 



Small „ 50 to 60 



KURICHI. 

 Method of curing — vide " Gangoli." 

 Proportion of salt — 



BADAGARA. 



Method of curing — vide " Gangoli." 



Proportion of salt— 



Large fish ... ... ... ... I : 4 to I : 6 



Mackerel ... ... l : 6 to i : 7 



Sardines ... ... ... ... ... I : 7 to i : 8 



Small fish ... ... ... ... ... i : 7 to I : 8 



Dryage — 



Large fish ... ... ... ... ... 25 to 45 percent. 



Small ,, ... ... ... ... ... 25 to 65 „ 



