EXPERIMENTAL. 



I. INFLUENCE OF IMPURITIES IN SALT IN SALTING FISH. 

 INTRODUCTION. 



Nearly every fish Salter is a firm advocate of the use of some brand 

 of commercial salt. A few fish salters realize that the foreign solar 

 salts produce fish of a quality different from the domestic vacuum 

 pan salts, but nearly all of these fishermen think that the difference 

 in the product is caused by the variation in the size of the salt grains. 

 Very few think that the impurities in the salt affect the hardness, 

 whiteness, and other properties of the salted fish. Only a few salters 

 understand the real meanings of the trade names by which the salt 

 is sold. Many believe that " ground alum " refers to the quality of 

 the salt sold under that name and would be surprised to learn that 

 this name refers merely to the fineness of the salt. 



FisheiTiien say : " That grade of salt rots fish." The action of the 

 salt on fish is not cleai'ly understood by all fish salters and salt deal- 

 ers. This work on the influence of impurities is worth while, even 

 if it merely explains the effects of the common impurities in salt. 

 This will give the fish salter some criterion for judging the value of 

 the various salts. 



COMMEBCIAL SOUECES OF SALT. 



The greater proportion of the salt used in this country previous to 

 the war was solar salt prepared in Europe or in the West Indies. 

 Most of this European salt is made l)y evaporation of sea water 

 along the coast or on islands in the Mediterranean Sea. The chief 

 reason for the use of this salt is the cheapness of transportation 

 facilities fi-om those parts of the world to the Atlantic seaboard, 

 where most of the European salt used in America is consumed. A 

 great deal more material is exported from the United States to 

 Mediterranean ports than is imported from these ports. Steamers 

 are very anxious to bring cargoes from the Mediterranean Sea to the 

 Atlantic ports, and therefore they are willing to transport the salt 

 to our shores for a very small price. 



However, during the war this supply was almost cut off. The 

 price of salt in the United States rose to a very high figure, and 

 the greater proportion of the salt used was domestic. Fish salters 

 who had previously been projudiced against the use of American 

 salt were forced to use it, and many of them became convinced that 

 it was equal in quality, if not superior, to foreign solar salts. 

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