85 



1 1. But the shelling process is too slow when dealing 

 with large masses, and it was subsequently found that the 

 fish can be equally well salted whole — after boiling — and 

 can then, if necessary, be shelled more at leisure, or 

 semi-dried in the shell. 



These products have been tried scores of times with 

 invariable success and great appreciation by consumers ; 

 instructions have now been drawn up for trying experi- 

 ments on a considerable scale and with improved 

 methods during the current season. 



12. Drying, — For artificial drying, as mentioned in 

 previous reports, two driers have been put up ; the 

 large one, intended for drying manures, has not yet 

 been used as it requires personal supervision and in- 

 struction during the first experiments. The small one 

 intended for drying fish, prawns, etc., has been fre- 

 quently operated with success, but it is difficult to teach 

 ignorant men the true method of operating a drier even 

 when worked with a simple slow combustion stove. 

 Full instructions have been issued for further work 

 during the monsoon. No drier can be both cheap and 

 automatic, and automatic working, i.e., working which 

 will go on at equal temperatures and without attention, 

 is essential in a country where inattention, especially at 

 night, is certain, so that fires either go out or burn too 

 fiercely and where it is difficult to get men to understand 

 the principles of drying so that night and day drying, or 

 drying in hot weather or in the monsoon are treated alike. 



13. Canning. — Much of my personal attention was 

 devoted during the year to continuing and improving 

 the canning experiments begun in January 191 2. As 

 the plant available was still only the small experimental 

 plant of 1912, only a few thousand tins were packed, 

 chiefly with sardines (plain, i.e., without oil, in curry, or 

 with oil), mackerel and whole prawns, while prawn and 

 smoked mackerel paste were also made in some quantity. 

 Considerable advances have been made in technical 

 success, especially in the use of the oils obtained from 

 England ; it was also found that the first-class sardine 

 oil made in the Government factory is an excellent 

 packing oil, and this opens out a large additional market 

 for such oil and a method of cheapening canned 

 fish ; experiments will be continued next season in oil 

 packing. 



