102 DEPARTMENT OF THE XATAL SERVICE 



growth represent tlie fish which will show putrefaction last. As this is what is needed 

 for our present purposes, we may take our first readings as indicating the relative 

 order of spoiling of the fish. 



Indeed when these fish are allowed to spoil it is found that in the rough way in 

 which this can be measured, viz., odour and firmness of the meat, the order is some- 

 what that which our first readings show. 



It is possible that after spoiling has proceeded for some time, the order may 

 change to that represented by our last readings. To establish this fact, more observa- 

 tions are necessary. 



Finally a word on the significance of the observations recorded here. 



It is obvious that in order to establish a more definite and detailed order of the 

 spoiling of fish, many more organisms of putrefaction should be isolated and plated 

 than were used for our experiments, also more fish should be investigated. The pur- 

 pose of this work, however, was not so much to give an accurate list of the numerical 

 order in which certain fish spoil as to establish the fact that there is a definite dif- 

 ference in the rate of putrefaction in the various fish and that measures should he 

 taken to adopt different methods of handling, storing and shipping the fish according 

 to the specific ability of each fish or group of fish to resist putrefaction. 



REFERENCES. 



1. An Investigation into the Question of Earlj' Putrefaction of Eviscerated Fish 

 in which the Gills have been left. Report No. 6. The Honorary Advisory Council 

 for Scientific and Industrial Research, Dominion of Canada, Ottawa, 1919. 



2. For a detailed report and identification of the organisms see Miss Shanly's 

 report for 1919-1920 to the Honorary Advisory Council for Scientific and Industrial 

 Research. Dominion of Canada. 



