192 U. S. BUREAU OF FISHERIES 
TasBLE 34.—Effect upon the drying rate of holding raw California pilchards for 
different periods of time (all other variables constant) 





Elapsed Elapsed 
time in : time in 
hours Per cent hours | Per cent 
Experiment No. since loss in Experiment No. since loss in 
start of weight start of | weight 
experi- experi- 
ment ment 
OGRe8 si 803 i he 5 See 0 3: deel Sar i sh.22) Set ee eee 0 10.3 
OGD ee oo a Re eee 4 4.1 DES) 35> 2k ee es ee ee 4 10.3 
Es 6 Sk eR 8 De RS Sp es se 26 02 Sal) PIS es! as Ses eee 0 9.7 
1O3D = 228s eh yack es a 0 46: Sess Les tb eae Seed ee 1 9.2 
HOSE: = A545 sate ed es ee 2 4.7 


Steamed fish were cooked for the stated time in steam at 212°. No record 
was kept of the pressure of the steam turned into the cooker. It varied at times 
from 5 to 40 pounds. After steaming the fish were weighed immediately and 
placed in the drier. They were then handled in the same manner as raw fish. 
EXPERIMENTAL DATA 
With the exception of some additional material in Table 31, the complete 
experimental data are given in Table 35. In the subsequent handling of these 
data only those under discussion are given in the tables, reference being made 
to the original data by number and letter. 

