334 BULLETIN OF THE UNITED STATES FISH COMMISSION. 



stale or decomposed, adding the moisture by soaking, damp salt and washing would 

 promote putrefaction. Hence chemically, clinically, and economically it is a practice 

 which is diametrically opposed to modern science and household thrift. 



In the Jewish or kosher meat trade its authorities are said to insist that after 

 meat has been killed for three days, or at the expiration of the 72d hour, it shall be 

 sprinkled with a saline solution to make the meat again " kosher" or ritualistic. 

 This has to be done with meat prior to its being refrigerated for export as "kosher." 

 It has been falsely alleged that this saline soddeniug has made such refrigerated 

 meat decompose and be unfit for food. Of course this is only a trade Crick to exclude 

 foreign and colonial meat. 



