46 



this is a clean cement floor), so that slightly over half 

 the fish, Including the head and all intestines from the 

 vent upwards, is removed at one stroke leaving solid 

 flesh as the other half; it is possible — as frequently 

 timed — to gut 40 fish per minute in this way. The guts 

 contain more fat than the tissues, layers of white fat 

 being readily visible. In 1,000 lb. of fish the guts 

 portion may weigh 520 lb., and the tissue portion 450, 

 the remainder being wastage (blood, fluid from guts, 

 etc.). The guts thus separated were boiled and pressed 

 in the usual way ; a good deal more oil, sometimes 

 reaching about 20 per cent of the gross weight of the 

 guts, was usually obtained, but the percentage of guano 

 was less since much of the p^uts is useless veo-etable 

 matter combined with mud. The oil w^as generally of 

 very fine quality, since it separates easily and rapidly in 

 the boiling pan and can be skimmed off as a pale yellow 

 product ; the guano is somewhat less rich in nitrogen 

 than whole-fish guano, but more so in phosphoric acid. 



The tissue half of the fish was treated as usual, viz., 

 by placing in salt at i to 8 or in saturated brine from 

 other fish. 



Hence the balance sheet is something as follows, as 

 ascertained from my registers : — • 



Expenses for oil and guano. 



Ten tons at Rs. 11 per ton 



Labour for gutting at Rs. \\ per ton 



Do. for boiling and pressing 517 tons of guts 



Do. for drying, etc. 

 Fuel at 160 lb. per ton for 5^ tons 

 Depreciation and repairs at 4 per cent on 



Rs. 300 ... 

 Etceteras ... 



RS. 



1 10 



15 

 5 

 4 

 4 



12 

 10 



160 



Expenses for edible portion. 



Salt for 4i tons fish at i to 8, say 16 maunds at 



10 annas 

 Labour in salting, drying, etc., 4! tons wet fish ... 



10 

 10 



20 



Total of all expenses 



180 



