418 ni:roRT of commissioner of fish and fisheries. [8] 



nllowod to stand several days, when tliey are well pressed by means of 

 a rcjijnlar press. The barrel should be full to the brim when the lid is 

 put on. 



The quantity and quality of the salt used varies. On au average 

 from one fourth to two-lifths of a barrel of salt is used for one barrel of 

 tish. Coarse kinds of salt, m hich do not melt so rapidly, are preferred. 

 The nund)er of fish in each barrel varies from oO to (50. A barrel of fish 

 weighs 2G0 pouuds uet, and the price varies in Holland between $9.38 

 and $1(>.08, and in England between $13.40 and $18.70. 



The gullets and tongues are salted separately; and in Holland and 

 Belgium bring 50 per cent, more than the fish. Among other products 

 of the cod which may be u^ed, we nuist mention the liver, roe, and 



sound. 



if the liver is huge and white it may be used for making medicinal 

 codliver oil, which can easily be done without the aid of any expensive 

 apparatus. All that is necessary is the following: Take a good sized 

 iron pot and have a tin kettle made measuring 2 inches less in diameter 

 and being somewhat higher. The kettle should rest on the edge of the 

 iron pot by means of an iron rim which entirely closes up the opening. 

 Tiie l)<)iioui of the kettle should be about 2 inches from the bottom of 

 the pot. The kettle has a valve which serves to let the steam escape, 

 and for i>ouring w^ater into the pot. The space between the pot and the 

 ket'le is filled with water about two-thirds of its height. This water 

 js made to boil and kept boiling; the temperature developed thereby 

 in the tin kettle will be about 100 degrees Celsius. White cod-livers, 

 which have been well washed and cut in [)ieces, are put into the kettle, 

 if the livers are to produce medicinal oil, they should, however, not be 

 more than two da>s old. V»'hen the liver has come to boiling, the clear 

 white oil will lloat on the top, and should be skimmed off and tempo- 

 rarily be placed in a dry tin vessel in order to settle. Th<i oil will begin 

 to make its appearance in the course of a few hours, and care should be 

 taken always to have plenty of water in the ])ot in order to prevent the 

 heat from becoming too great and thus burning the liver, and to stir it 

 often. The kettle containing the liver should not have a lid. As soon as 

 the oil begins to turn dark, it is no longer fit for medicinal oil and should 

 be kept separately. As soon as tiie clear oil has settled in the tin ves- 

 sel it is i)oured into dry, clean tin cans, tin-lined barrels, or glass bottles. 

 The oil should be carefully kept from all contact with the air or moist- 

 ure; the corks should, therefore, be securely sealed, and the vessels 

 containing the oil kept in a dry i^lace. 



The settlings of the livers may, by strong cooking, or by exposing 

 them to the heat of the sun, be used for producing brown oil. Thirf 

 same oil may also be gained direct from the livers by simply letting 

 them lie on frames, and decay or ferment. in the heat of the sun. This 

 oil, however, has not so strong medicinal qualities as the clear oil. It 

 we remember that the liver is about 1.80 per cent of the weight of the 



