A9 



taken down to the sea ; if not so washed, why not ; do washed fish 

 fetch better prices or keep better than unwashed fish ? {Note. — This 

 does not refer to the usual washing in the sea after gutting and before 

 being taken to the fish-curing yard, but to washing in sea-water after 

 the fish has been lying in salt in the yard ; it is [e.g., in Tellicherry] 

 an important but seldom used part of the curing process). 



What is the direct destination of the fish cured in the yard 

 {a) large, {b) small ; what is the general value of cured fish as compared 

 with fresh fish, e.g., if fresh fish be bought for Rs. lo, what will be the 

 value of the same fish when cured ; how is cured fish sold, by number 

 or by weight, give instances ; where cured cat-fish or seer, for instance, 

 are of various sizes, how are they sold ; in what way are dried fish 

 packed for export by {a) sea, {b) land, e.g., in date-mats, baskets, 

 bundles, etc., how long will properly cured fish keep in good condition ; 

 will it keep good during the south-west monsoon on the West Coast; 

 if not, why not ; does foreign (e.g., Persian Gulf) salt-fish keep good 

 during monsoon ; if so, why ? Has the cured fish trade (o) import, 

 {b) export, increased or decreased in the locality of late years ; if so, 

 since when, and to what extent, and what are the causes ; are there 

 more or fewer merchants engaged in the trade ; is more fish being 

 cured in the fish-curing yard than ten to twenty years ago, if so what 

 are the causes ? has it been found necessary to open subsidiary yards in 

 the immediate locality (as at M^lpe) in consequence of the increase ; 

 has any been closed and if so, \\\\y ? 



Are any other modes of drying and curing fish known locally 

 besides the ordinary salting and drying of the fish-curing yard, e.g., 

 wet salting in barrels or jars, drying and smoking, canning (tinning), 

 preservation in vinegar in barrels or jars with or without condiments, 

 etc. If smoking is known, what woods or other material (e.g., paddy 

 husk) is found to give a de sirable flavour ? Do any of the curers or 

 merchants know of the above methods; are they inclined to try them ? 

 if not, why not ? what objections or difficulties do they raise ? What 

 are the prices at which barrels of difterent sizes and of ordinary wood 

 such as mangoe are or can be made ? if made in large quanties could 

 they be made cheaply ; could stoneware glazed jars be made locally, 

 and if so, at what prices for various sizes ? What is the price in the 

 bazaar of English stonewai e glazed jars of various sizes ? 



State any grievances of any nature which the curers may bring to 

 your notice ; give your opinion on such grievances, whether for, or 

 against ; also any suggestions by curers or yourself for any improve- 

 ments, whether in the processes of curing or in the fish-curing rules. 

 What is the latest time at which the yard may be kept open ; do you 

 know, either personally or by information, of cases during the last 

 three years in which loss has been caused to fishermen or curers by 

 the rigid closure of the yard at the regulation hour ; how is such diffi- 

 culty got over, licitly or illicitly; can you make any sui^gestions in 

 the matter, such as payment of fees for overtime to the yard officers, 

 or extra establishment at laige yards in the busy season, etc. ? Can 

 you suggest any method by which duty-free salt, at the price of such 

 salt in the fish-curing yards, could be supplied to large boats so as to 

 enable them to keep at sea for several days and to salt their fish ou 

 board ? e.g., by requiring all such boats to show their catches at the 

 fiiSh-curing yard and to account for the salt expended by showing a 



