972 EEPORT OF COMMISSIONER OF FISH AND FISHERIES. 



■washing, really to clean ^voocl which has been softened by the action of 

 salt substances. The wood-work of all kinds, floors, walls, &c., should 

 be thoroughly scraped several times a season. At present this is not 

 the case, for one sees at Gloucester many gratings on which wood- 

 mosses (lichens) have begun to grow, and even attained considerable 

 size, proof positive, to any one who knows how slowly such plants grow, 

 that no thorough scraping nor cleansing has been attempted for a long 

 time. I should recommend that everything made of wood used in the 

 curing should be painted at least once a year with white paint, and that 

 it should be washed at frequent intervals with hot water. It is easier 

 to paint than to scrape wood, and wood-work which has been painted 

 white can be cleansed by washing with hot water with a thoroughness 

 which is never the case with unpainted wood. Eough, uuplaued wood 

 should never be used, as the roughnesses are sure to be filled with a 

 growth of Clathrocystis in course of time. Everything should be smooth 

 and painted, so as to give as little possible chance for the lodgment of 

 foreign matter, and so that washing can be surely and quickly accom- 

 plished. Iron or metallic instruments, of course, should be frequently 

 washed and scoured, but I am inclined to think that the cleanliness of 

 these is better cared for than in the case of wood-work. 



With regard to the fishing-vessels themselves, apart from the salt 

 which is used (which will be considered presently), not very much can 

 be said. They are not generally exposed to as high a temperature as 

 the wharves and buildings, and in them the Clathrocystis does not often 

 develop to a marked extent. What has been said about the i^ainting 

 and scraping of wood-work applies, however, with practical modifica- 

 tions, to vessels, but, of course, at sea one cannot be as neat as on land. 



There remains the important question with relation to the salt used. 

 As I have before said, I have carefully examined specimens of Cadiz 

 and Trepani salt, and I have no reason to suppose that the specimens 

 examined were other than fair samples of what are in general use by 

 fishermen. Microscopic examination shows conclusively to my mind 

 that the Trepani is more free from impurities, and that the Cadiz salt 

 contains a decided amount of the Clathrocystis, which, when communi- 

 cated to the fish, is so detrimental to its sale. Judging from the exam- 

 ination which I have made, I should certainly advise the use of Trepani 

 salt as less likely to produce the redness in the fish themselves. I have 

 no means of ascertaining how the amount annually saved by using 

 Cadiz salt instead of Trepani compares with the amount annually lost 

 by the " red fish." If it is the case that more is saved by the use of 

 Cadiz salt than is lost by the unmarketableness of " red fish," then, of 

 course, it will be useless to advise the use of Trepani salt. 



I have delayed transmitting to you my report in the hope that I might 

 learn something concerning the prevalence of "red fish" in Europe, but 

 having made numerous inquiries without obtaining any information 

 having any economical bearing, I present the results at which I have 



