180 DEPARTMENT OF THE XAVAL SERVICE 



8 GEORGE V, A. 1918 



All llasks thus inoculated were held at room temperature; twenty-four hours later 

 all showed turbidity. Gelatine and agar plates were made from the various flasks, and 

 the colonies which developed were isolated in the usual manner- From this source a 

 number of organisms were secured, and of these four were similar to those previously 

 obtained from the intestinal content of fresh baddies. 



In October, 1915, a circular of inquiry was sent to a number of fish dealers and, 

 in response to a request for spoiled fish, a box of spoiled " baddies " was received during 

 the course of the winter. They were covered with a semi-slimy growth, giving a 

 watersoaked appearance. At numerous places there were whitish points resembling 

 bacterial colonies. The flesh was somewhat softened, and the fishy odour much inten- 

 sified. 



From gelatine plates made from this fish the writer secured the liquefying bacillus 

 already mentioned, and large numbers of Torulce. 



The most significant fact, therefore, in this piece of Avork is the presence of lique- 

 fying bacteria belonging to the B. vulgaris group in the intestinal canal of fresh had- 

 dock, and the presence of this organism on and in the flesh of smoked haddocks, and 

 smoked haddock that were spoiled. 



The amount of salt and the duration of the smoking period to ;f^j'oduce fiiAialli 

 baddies of good flavour are not sufficient to kill the organisms present on the fish after 

 they are gutted, and the antiseptic action of salt and smoke is not sufficient to inhibit 

 the slow growth of organisms. 



The writer, after studying the methods of curing haddock, has been impressed with 

 the general carelessness displayed in allowing fish to remain for many hours exposed 

 to warm air and sunlight before gutting and salting. True, that these observations 

 were made under summer conditions when comparatively few haddocks are cured; but 

 the effect of such treatment results in a large increase in the number of bacteria pre- 

 sent on the fish, and consequent quicker spoiling of the smoked article. 



In winter these conditions would be better, and although the writer has never had 

 the opportunity of studying winter conditions, he has been impressed by the great 

 difference in flavour between fish salted and smoked at the biological station during 

 the winter of 1915-16, and those bought from various dealers in Montreal. 



From one or two experiments on the percentage of dry matter, total ash, and 

 chlorides as NaCl made on a few fish sent to this laboratory, the writer suggests that 

 such determinations should be made of a series of fish for which the amount of salt 

 used, the salting and smoking period were known. 



Further, from the bacteriological standpoint some work should be done on haddock 

 smoked under winter conditions. 



May, 1916. 



