by any one who has given the subject serious considera- 

 tion. 



Inasmuch as a temperature above freezing does not 

 completely check, but only retards Bacterial development, 

 it follows that the preserving effect can only be for a 

 limited period. The duration of this period under the 

 most favourable conditions is none too long, but it is in a 

 measure dependant upon controllable causes, and these are 

 worthy of careful consideration. 



To extend this period to the utmost limit, it is of the 

 very first importance that the preserving influence begins 

 as soon as the fish are out of the water, and before deterio- 

 ration sets in ; in other words, the animal or natural heat 

 should be withdrawn, and the fish cooled from surface to 

 centre as quickly as possible. 



This speedy cooling necessitates not only a low tempera- 

 ture, but room for spreading the fish, or appliances for 

 separating them into layers so as to allow free circulation 

 of the cooled air. 



Absolute cleanliness in every department is of vital 

 importance. You may as w^ell lodge a perfectly healthy 

 person in the bed of a small-pox patient as to pack freshly- 

 caught fish in boxes or compartments contaminated with 

 the filth and slime of previous putrefaction. 



If any fisherman entertains a doubt upon this point, let 

 him place a row of fish side by side, backs upwards, upon 

 a filthy board in the bottom of his boat, and he will find 

 that the bellies of these fish are completely rotten when the 

 sides and back are apparently sound. 



To secure the degree of cleanliness absolutely essential 

 to prolonged preservation, it will be found advantageous to 

 line all compartments where fish are packed with zinc or 



