5 



salt of a boric preservative, are important demonstra- 

 tions, but the experiments will be continued throughout 

 the hot weather for further testing. 



In the matter of curing fish advances have been 

 made by observing absolute cleanliness especially in the 

 gutting shed and in the thorough washing of the fish ; 

 plain salted fish are obtained without the least degree of 

 taint, and which only require more manipulative skill 

 to become a product that would be considered first- 

 class in foreiofn markets. The discoloured salt which 

 alone is procurable is one stumbling block, and I am 

 compelled to dissolve, decant, and evaporate if I wish 

 for fairly white salt ; from one yard the yellow mud 

 obtained amounted to lo per cent of the salt dissolved. 

 The amount of salt required, the period in salt, and the 

 best method of drying are all matters under investi- 

 gation, as also the method of salting by immersion 

 in strong brine instead of the method of dry salting. 

 Proper scaffolds and "flakes" for drying are of course 

 in use and are very efficacious and cleanly, as compared 

 with the indigenous method of laying on mats on the 

 ground. Very few blow-flies attack properly treated 

 fish and even these can be and are being entirely kept 

 away either by using gauze coverings over the flakes 

 or by a sprinkling of preservative ; naturally I favour 

 the former. 



Most of the salted fish has received an additional 

 antiseptic treatment by being smoked ; the kilns in use 

 are simple and cheap, the cost of fuel is negligible in 

 a kilnfull of fish, and the product has found general 

 acceptance and favour. Mackerel, ribbon fish (Tri- 

 chiurus), Seriolichthys vipinnulatus (a horse mackerel), 

 small seer, large seer in slices, pomfret, and kora 

 (Sciaena), have been the chief fish smoked, and have all 

 been successful ; there is already a considerable demand 

 and it is now within any one's power to take up the pro- 

 cess as an industrial business and to fill the demand. 

 The British and Indian soldiers are strongly in favour of 

 the products which supply a tasty and appetising food, 

 and high Madras households have by no means disdained 

 the locally-produced substitute for the kipper, the 

 bloater, and the haddock ; to consumers up-country this 

 substitute for the almost unattainable fresh fish, for the 

 expensive tinned goods, or for the indigenous product, 



