138 THE ROYAL SOCIETY OF CANADA 



The amount of infection found throughout the curing houses 

 varied considerably. Where cement is used for floors and tanks it 

 is easily scrubbed and cleaned, and, as there is little absorption, it is 

 naturally free from reddening. But all wood, such as puncheons, 

 tanks, tables, floors, walls, and even wood around the top of cement 

 tanks, is more or less infected. A few firms have tried white-washing 

 all woodwork and wooden utensils, and claim that it is fairly satis- 

 factory; although samples taken from whitewashed articles showed 

 the presence of the red organism, probably the result of re-infection. 



Pickle cured codfish is used almost entirely for fillets, bone- 

 less and shredded cod. At times consignments of such fish, which 

 appeared in perfect condition when shipped, have been refused at 

 destination because of the development of red discolouration. Or 

 again, the infection may not be detected until after the fish has 

 been prepared for the market. Neither fillets, boneless nor shredded 

 cod are entirely free from infection. One thing is especially notice- 

 able, all the establishments visited which make up this class of goods 

 are using tables which are definitely pink in colour, and splinters 

 taken from such tables showed the presence of the red organism. 



There seems to be no attempt to store the fish at a definite 

 temperature during any stage of curing, nor even after it is prepared 

 for the market. It is merely a matter of the temperature prevailing, 

 and varies with the locality and, of course, season of the year. Fisher- 

 men claim they have more trouble during the damp and warm seasons 

 than during the clear and cool. 



During the months of August and September, 1921, one of us 

 visited a number of fishing stations in New Brunswick and Nova 

 Scotia, examining the varied conditions under which fish is cured 

 and marketed. In all cases, where necessary, samples were taken, 

 and transferred to 16 per cent, salt fish broth, with a strip of filter 

 paper half in and half out of the broth. The cultures thus made were 

 Subsequently incubated at 37 per cent, for three to four weeks and 

 the results noted. 



The results of these tests are grouped together into Positive 

 Results, meaning that red growth appeared on the filter paper visible 

 above the surface of the 16 per cent, salt codfish broth, which, on 

 subsequent examination, proved to be the red organism described 

 here, and Negative Results, meaning that no red growth developed 

 in the cultures after four weeks incubation at 37° C. 



