324 BULLETIN OF THE UNITED STATES FISH COMMISSION. 



There are three distinct methods of effectually disinfecting empty porous, rough, 

 sodden, supersaturated, saline, stinking, foul fish boxes, trunks, baskets, etc. In the 

 fish trade these receptacles are technically termed il empties." 



(1) Prolonged boiling during several successive hours, which is quite impractica- 

 ble in the 3ircumstanees under consideration. 



(2; The action of superheated steam at about 300° F., or more. 



(3) Baling or prolonged exposure during several successive hours to dry beat of 

 about 300° F.. which would be impracticable because of the resulting shrinking of the 

 wood. 



It must be recollected that porous, uneven, sodden supersaturated fish trunks, 

 boxes, and baskets, pregnant with putrefactive bacteria and their products, are espe- 

 cially difficult to free from moisture, owing to the hygroscopic or water-absorbing 

 qualities of the sea-salts, with which these receptacles are impregnated. This is 

 another reason why sterilization by superheated steam would, by dissolving out 

 the sea-salts, be a more effectual procedure than the application of dry heat, which 

 would fail to extract the hygroscopic sea-salts. In other words, dry-heating or baking 

 would lead to the concentration of the sea-salts in the wood. 



If my long-advocated plans for making fish "imperishable"''' by bleeding before 

 blood-clotting, immediate gutting, thorough cleaning with abundant flowing (sea) 

 water, and dry-air refrigeration, were adopted, theu the expense and inconvenience of 

 these bulky fish-trade boxes, etc., would be no more required than in the meat trade, 

 nor would the purchasing of ice and melting ice be necessary. 



SANITARY FRESH-FOOD MARKETS. 



Unfortunately most of the fish markets in the United Kingdom are as unsuited 

 for receiving* fish as a befouled sewer would be for a larder. The internal building 

 materials, including their walls, pavements, and ceilings, suggest that accident and 

 intention had conspired together to construct colossal sponges, or bacterial traps, 

 adapted to suck up, in the shortest time, the maximum amount of putrid and putre- 

 fying filth. Most of these markets exhibit collections of fish offal and fish refuse on 

 their premises, and are frequently as offensive as ill-kept slaughter houses. It is 

 important that the premises used for fresh-food storing should be made of glazed, level- 

 faced, non-absorbent materials. The roofs of such markets should be only of glass 

 and metal. The flooring or pavement must be even, non-porous, non-absorbent, hard, 

 but not too slippery. For cleansing and disinfecting purposes, the flooring of public 

 markets requires a good gradient or fall towards the gutters and outlets. To exclude 

 the germs of putrefaction and contagion, cleanliness, dryness, and low temperature 

 are essential. 



Where possible every fish market should have on its premises a suitably con- 

 structed furnace, to at once destroy bad fish and fish offal, which above all should not 

 be allowed to be carted through a crowded city with narrow streets. 



In ordinary gas-burners, where the combustion is not very perfect, for each cubic 

 foot of ordinary coal gas burnt, nearly three- fourths ounce of water is produced, 

 furthering the early spoiling of fresh animal foods. In a closed room, the excessive 

 burning of gas may saturate or supersaturate the contained air, as is frequently 

 observed on glass window panes, and the dripping moisture staining and spoiling 

 absorbent and porous wall papers, etc. Besides heat and moisture, the burning of 



