PACIFIC COD FISHERIES. 75 
With the fish displayed thus prominently before the customer, his 
attention is at once attracted to it, and he is much more liable to pur- 
chase it than if the product were kept out of sight and only produced 
when a customer called for it. 
The greater part of the bricks and tablets are now wrapped in 
white parchment paper with the brand and a little lettering printed 
on it in a neutral tint. A few of the more progressive dealers wrap 
them in the parchment and then inclose the package in an ornately 
hthographed wrapper. The latter makes a very attractive appear- 
ance, and undoubtedly aids in calling the attention of the consumer 
to the product, particularly if it is displayed as recommended above, 
as is the case in a few of the high-class delicatessen stores. An even 
better method would be to pack the bricks and tablets in lithographed 
cartons made to hold certain sizes. On one side recipes for cooking 
and preparing the fish should be printed; if the fish is improperly 
prepared by a cook unfamiliar with it, those who partake of it are 
not apt to want it again. 
COMPARATIVE ANALYSES OF PACIFIC AND ATLANTIC COD. 
Much has been said and written as to the alleged superiority of 
Atlantic over Pacific cod. While there are a number of analyses 
of Atlantic cod extant, the same, unfortunately, is not true of the 
Pacific cod. The only one available is that made for the Robinson 
Fisheries Co., of Anacortes, Wash., and the subject was a sample of 
shredded Pacific cod. Fortunately, there is one analysis of Atlantic 
shredded cod with which it can be compared. The analyses follow: 
COMPARISON OF PACIFIC AND ATLANTIC SHREDDED CopFISH. 
Pacific | Atlantic 
cod.a cod.b 
Per cent. | Per cent. 
WR DOIN Se Soto es os cha bp comin eee coxwebine meee geile csiee's cisan slow sesicdeio ssc seeps 43.90 46. 52 
©rotem (cale.\from nitrogen): .«AGteJ AI RA I sss tice 37.19 30. 85 
Emarelrin Cale iroOm ‘GillerenCes))..o.cesdeas oe Ce emabccinc ciicsaceuc ce Secee weecee snsagaeces SOOO | cctaclac cecee 
SEI Cee ooo ajc oie wlewwte's ain So dw aioe Meinl a ee ee chica te siss Sesh we eaaee aesentdaaonat Se 33 
PAG HMEE etal dea ean ace and saccade aces eee cm ceie a ecb mmo cicisisplne cele awne oes gees 20. 37 22. 81 
EMUSOHOMICIADNYVOIMGS . 3o ib sCasIT. He dnceteide inaelate cbcttek w cttw oil cid idee nsacedseae om BOONE ER aoe 
Siinhuncanh yOridey..ssccsee tate cee cone ei cnace tacoma ts cee ge eccges fame cele AUS Ger penoe 
Chilerinoteh bi ff. 2 Pht Sk SR I AOL RR Sos Ss fee S55. UT RY foes er os ee 
Meelsy Ale per POUNG <:..c0~ccmoceccascoece acne Pe awctbiaeis ac paviswee calories (cale.).. 682 578 
a Analysis made by Stillwell & Gladding, New York, N. Y. 
6 Foods and Their Adulteration, by Dr. Harvey W. Wiley, p- 126. Philadelphia, 1907. 
REDDENING OF COD. 
A source of considerable expense and annoyance to the codfish 
packers is the occasional reddening of the fish. While not so common 
on the Pacific coast as on the Atlantic and European coasts, due to 
the much lower mean temperature during the warm months and pos- 
sibly the grade of salt used, yet it does appear at times. 
