300 BULLETIN OF THE BUREAU OF FISHERIES, 
On October 21, fifteen days after having been wrapped, some of the fish 
packed under method no. 1 were taken out and examined. Seven different 
kinds, after being boiled, were found perfectly fresh and to have retained their 
flavor in full. 
Another test, the following spring, gave results as follows: 
On March 26, 1906, 3 halibut weighing about 2 stone each were packed in 
Grimsby, according to my method, and the same day sent by steamer to Copen- 
hagen in a box containing ice. To afford a comparison, a fourth halibut, treated 
exactly as the others except that it was not wrapped in paper, was inclosed in 
the same box. 
On April 9, after having been wrapped up for fourteen days the first halibut 
was taken out, and I was informed (not being present myself) that it was found 
perfectly fresh and without any discoloring of the skin at all. The halibut 
which had not been wrapped in the paper and therefore had remained in direct 
contact with the ice was discolored on the skin and was quite stale. 
On April 20, after being wrapped for twenty-five days, the second halibut 
was taken out in the presence of several well-known gentlemen, when I also 
was present. It was found fresh, firm, and white in the flesh, and, after being 
cooked, to have retained its full flavor. 
On April 26, after being wrapped for thirty-one days, the third and last 
halibut was taken out, and found to be firm and white and also without any 
discoloring of the skin. It was tasted by several people, myself included, and 
found to have retained its full flavor. 
A third practical experiment was carried out by order of the Royal Green- 
land Trading Company, of Copenhagen. ‘Thirty-nine halibut caught in Davis 
Strait were treated according to my method on August 12, 1906, and forwarded 
in boxes filled with ice in the steamer Hans Egede, which landed them at Peter- 
head on September 1. The fish, in the boxes, were sent by rail to Grimsby, 
where they arrived in splendid condition and were sold on September 3, fetching 
a comparatively high price. 
Upon the basis of the different experiments, I can safely affirm that by 
wrapping fish in this manner and treating them as described they can be kept 
fresh for a much longer period than is possible by the old method. Further, in 
consequence, the fish will prove to be a far better and more healthy food when 
treated in this manner than when kept in direct contact with air and ice water. 
I would mention in conclusion that my method of packing need not be 
limited to fish. Meat also will keep during the hottest weather when wrapped 
up perfectly fresh and laid in ice; and for experiment lobsters boiled in Canada 
have been sent to London. After being boiled and cooked, the lobsters were 
wrapped in the paper and sent in cases with ice, as a result retaining their full 
flavor for about fourteen days. 
