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  MENHADEN 
  INDUSTRY 
  OF 
  THE 
  ATLANTIC 
  COAST. 
  

  

  and 
  if 
  it 
  is 
  found 
  to 
  be 
  sour 
  it 
  is 
  boiled 
  again. 
  It 
  is 
  then 
  generally 
  

   run 
  to 
  the 
  storage 
  tanks 
  with 
  the 
  other 
  oil. 
  It 
  is 
  the 
  opinion 
  of 
  

   some 
  of 
  the 
  oil 
  experts 
  that 
  it 
  should 
  be 
  kept 
  separate, 
  as 
  it 
  is 
  of 
  a 
  

   darker 
  color 
  and 
  inferior 
  quality, 
  but 
  there 
  is 
  such 
  a 
  small 
  quantity 
  

   of 
  it, 
  as 
  compared 
  with 
  the 
  other 
  oil, 
  that 
  the 
  operators 
  do 
  not 
  bother 
  

   to 
  provide 
  separate 
  tanks 
  for 
  it. 
  

  

  The 
  gurry 
  is 
  pressed 
  in 
  most 
  of 
  the 
  factories 
  north 
  of 
  Virginia, 
  but 
  

   only 
  one 
  plant 
  in 
  that 
  State 
  used 
  such 
  a 
  press 
  prior 
  to 
  1912. 
  The 
  

   gurry 
  in 
  the 
  North 
  Carolina 
  factories 
  is 
  not 
  used, 
  but 
  is 
  run 
  overboard 
  

   with 
  the 
  water 
  from 
  the 
  oil 
  tanks. 
  

  

  The 
  yield 
  of 
  oil 
  varies 
  greatly 
  on 
  different 
  parts 
  of 
  the 
  coast, 
  and 
  

   also 
  from 
  year 
  to 
  year 
  and 
  at 
  different 
  seasons. 
  The 
  fish 
  are 
  always 
  

   larger 
  and 
  fatter 
  during 
  the 
  fall 
  than 
  at 
  any 
  other 
  season, 
  conse- 
  

   quently 
  there 
  is 
  a 
  greater 
  yield 
  of 
  oil 
  during 
  that 
  period. 
  The 
  fish 
  

   taken 
  from 
  northern 
  waters 
  produce 
  more 
  than 
  those 
  from 
  southern 
  

   waters; 
  the 
  writer 
  visited 
  one 
  of 
  the 
  northern 
  factories 
  during 
  August, 
  

   1913, 
  and 
  was 
  told 
  that 
  a 
  short 
  time 
  previous 
  to 
  his 
  visit 
  they 
  had 
  

   made 
  20 
  gallons, 
  and 
  that 
  the 
  average 
  yield 
  for 
  July 
  had 
  been 
  16.5 
  

   gallons, 
  per 
  1,000 
  fish. 
  The 
  maximum 
  yield 
  for 
  the 
  Middle 
  Atlantic 
  

   States 
  is 
  about 
  15 
  gallons, 
  though 
  it 
  is 
  usually 
  less; 
  in 
  the 
  early 
  part 
  

   of 
  the 
  season 
  it 
  is 
  very 
  much 
  less 
  than 
  that 
  amount. 
  The 
  south 
  

   Atlantic 
  fish 
  rarely 
  produce 
  more 
  than 
  8 
  gallons 
  per 
  1,000 
  fish, 
  and 
  

   frequently 
  it 
  is 
  less 
  than 
  1 
  gallon 
  during 
  the 
  early 
  spring 
  fishing. 
  

   The 
  average 
  number 
  of 
  gallons 
  of 
  oil 
  made 
  from 
  1,000 
  fish 
  during 
  

   the 
  season 
  of 
  1912 
  was 
  as 
  follows: 
  Connecticut, 
  11.73; 
  New 
  York, 
  

   11.36; 
  New 
  Jersey, 
  5.08; 
  Delaware, 
  7.72; 
  Virginia, 
  3.72; 
  and 
  North 
  

   Carolina, 
  1.98. 
  

  

  The 
  manner 
  in 
  which 
  the 
  oil 
  is 
  handled 
  in 
  the 
  process 
  of 
  separating 
  

   and 
  cooking 
  has 
  a 
  great 
  deal 
  to 
  do 
  with 
  the 
  amount 
  produced. 
  

   Wliile 
  the 
  principle 
  is 
  practically 
  the 
  same 
  at 
  all 
  the 
  factories, 
  some 
  

   oil 
  tenders 
  can 
  extract 
  a 
  greater 
  quantity 
  than 
  others, 
  and 
  also 
  

   make 
  a 
  superior 
  grade. 
  

  

  Practically 
  all 
  of 
  the 
  crude 
  menhaden 
  oil 
  is 
  sold 
  to 
  dealers 
  in 
  New 
  

   York, 
  New 
  Bedford, 
  Baltimore, 
  and 
  Boston, 
  where 
  it 
  is 
  refined, 
  

   bleached, 
  and 
  winter-pressed. 
  The 
  grades, 
  as 
  produced 
  by 
  the 
  

   refineries, 
  are 
  ''Extra 
  bleached 
  winter 
  fish 
  oil," 
  ''Bleached 
  winter 
  

   fish 
  oil," 
  "Light 
  winter-pressed 
  fish 
  oil," 
  and 
  "Brown 
  winter-pressed 
  

   fish 
  oil." 
  Some 
  is 
  exported 
  in 
  the 
  crude 
  state, 
  but 
  only 
  when 
  the 
  

   prices 
  in 
  this 
  country 
  are 
  especially 
  attractive 
  or 
  when 
  the 
  foreign 
  

   oils 
  are 
  not 
  available. 
  It 
  is 
  graded 
  from 
  samples 
  sent 
  by 
  the 
  manu- 
  

   facturers 
  to 
  the 
  oil 
  dealers, 
  according 
  to 
  the 
  color 
  and 
  condition. 
  

   The 
  standard 
  grades 
  are 
  A, 
  B, 
  C, 
  and 
  D, 
  varying 
  from 
  a 
  clear 
  amber 
  

   color 
  to 
  a 
  dark 
  brown, 
  or 
  in 
  some 
  cases 
  nearly 
  black, 
  depending 
  

   chiefly 
  on 
  the 
  condition 
  of 
  the 
  fish 
  when 
  reaching 
  the 
  factory. 
  Wlien 
  

   fresh 
  they 
  usually 
  produce 
  a 
  clear, 
  sweet 
  oil; 
  if 
  they 
  are 
  putrified 
  the 
  

  

  