﻿[9] 
  THE 
  MANUFACTURE 
  OF 
  KLIP-FISH. 
  OOO 
  

  

  the 
  fish 
  lie 
  iu 
  the 
  brine 
  any 
  longer 
  than 
  is 
  absolutely 
  necessary. 
  If 
  the 
  

   season 
  does 
  not 
  allow 
  the 
  fish 
  to 
  be 
  dried, 
  they 
  are 
  taken 
  out 
  of 
  the 
  

   brine 
  and 
  are 
  placed 
  in 
  well-covered 
  piles, 
  sonic 
  salt 
  being 
  - 
  sprinkled 
  be- 
  

   tween 
  each 
  layer 
  of 
  fish. 
  To 
  give 
  the 
  fish 
  a 
  second 
  salting 
  is 
  customary 
  

   among 
  the 
  Icelanders, 
  although 
  they 
  dry-salt 
  their 
  fish. 
  For 
  the 
  first 
  

   salting 
  they 
  use 
  1 
  ton 
  of 
  Liverpool 
  salt 
  to 
  160 
  kilograms 
  of 
  dried 
  fish, 
  

   which 
  corresponds 
  to 
  6-£ 
  tons 
  of 
  salt 
  per 
  1,000 
  Loffoden 
  fish 
  of 
  the 
  usual 
  

   size. 
  After 
  the 
  fish 
  have 
  lain 
  in 
  salt 
  two 
  or 
  three 
  days 
  they 
  are 
  sub- 
  

   jected 
  to 
  another 
  salting, 
  this 
  time 
  one-eighth 
  ton 
  of 
  salt 
  being 
  used 
  per 
  

   100 
  kilograms 
  offish; 
  after 
  they 
  have 
  remained 
  in 
  the 
  salt 
  for 
  another 
  

   two 
  or 
  three 
  days 
  they 
  are 
  considered 
  ready 
  for 
  washing 
  and 
  drying. 
  

   A 
  second 
  salting 
  (using 
  a 
  less 
  quantity 
  of 
  salt 
  than 
  during 
  the 
  first) 
  is 
  also 
  

   done 
  by 
  English 
  fishermen 
  when 
  they 
  salt 
  the 
  fish 
  in 
  boxes 
  on 
  board 
  

   their 
  vessels, 
  as 
  well 
  as 
  by 
  all 
  those 
  nations 
  (the 
  Swedes 
  alone 
  excepted) 
  

   who 
  salt 
  their 
  fish 
  in 
  kegs. 
  In 
  the 
  United 
  States 
  the 
  fish 
  are 
  also 
  salted 
  

   a 
  second 
  time 
  when 
  they 
  have 
  been 
  unloaded 
  from 
  the 
  vessels 
  ; 
  but 
  this 
  

   is 
  done 
  only 
  because 
  they 
  are 
  dried 
  as 
  they 
  are 
  needed 
  for 
  the 
  market. 
  

   A 
  second 
  salting 
  may 
  be 
  recommended, 
  but 
  it 
  hardly 
  pays 
  unless 
  there 
  

   is 
  danger 
  that 
  the 
  fish 
  will 
  turn 
  sour. 
  In 
  salting 
  fish 
  the 
  salt 
  should 
  be 
  

   distributed 
  evenly 
  over 
  the 
  whole 
  layer, 
  as 
  otherwise 
  some 
  parts 
  of 
  the 
  

   fish 
  will 
  be 
  salted 
  too 
  strongly. 
  If 
  salting 
  is 
  done 
  under 
  the 
  open 
  sky, 
  

   the 
  piles 
  of 
  fish 
  must 
  be 
  well 
  protected 
  both 
  on 
  the 
  top 
  and 
  on 
  the 
  sides. 
  

   Care 
  should 
  also 
  be 
  taken 
  to 
  avoid 
  an 
  accumulation 
  of 
  water 
  at 
  the 
  bot- 
  

   tom 
  of 
  the 
  pile. 
  

  

  Kinds 
  of 
  salt. 
  — 
  As 
  regards 
  the 
  kind 
  of 
  salt 
  to 
  be 
  used, 
  it 
  is 
  diffi- 
  

   cult 
  to 
  lay 
  down 
  a 
  rule 
  which 
  will 
  hold 
  good 
  in 
  all 
  cases. 
  We 
  formerly 
  

   used 
  the 
  gray 
  French 
  salt, 
  which 
  in 
  1839 
  was 
  recommended 
  as 
  the 
  best, 
  

   At 
  present 
  Cadiz 
  salt 
  is 
  generally 
  used 
  in 
  Norway. 
  The 
  Scotch 
  and 
  

   Icelanders 
  use 
  Liverpool 
  salt; 
  the 
  Canadians 
  duriug 
  # 
  the 
  cold 
  season 
  

   and 
  for 
  large 
  fish 
  use 
  coarse 
  Liverpool 
  salt, 
  in 
  the 
  warm 
  season 
  and 
  for 
  

   small 
  fish, 
  fine 
  Cadiz 
  salt. 
  In 
  the 
  United 
  States 
  Trapani 
  salt 
  is 
  preferred 
  

   to 
  the 
  Cadiz 
  salt, 
  owing 
  to 
  the 
  red 
  plant 
  which 
  is 
  often 
  found 
  on 
  it. 
  In 
  

   Newfoundland, 
  Cadiz 
  and 
  Lisbon 
  salt 
  are 
  used; 
  to 
  some 
  extent 
  also 
  Liv- 
  

   erpool 
  salt 
  for 
  codfish 
  and 
  Trapani 
  salt 
  for 
  herring. 
  Tho 
  French 
  near 
  

   Newfoundland 
  use 
  St. 
  Ives 
  or 
  Cadiz 
  salt, 
  using 
  their 
  owu 
  salt 
  only 
  for 
  

   preserving 
  bait. 
  The 
  kinds 
  of 
  salt 
  in 
  general 
  use 
  are, 
  therefore, 
  Cadiz, 
  

   Lisbon, 
  Liverpool, 
  St. 
  Ives, 
  and 
  Trapani 
  salt. 
  These 
  salts 
  contain 
  about 
  

   the 
  same 
  amount 
  of 
  cooking 
  salt, 
  as 
  follows: 
  

  

  Per 
  cent.* 
  

  

  Liverpool 
  salt 
  „ 
  _ 
  . 
  _ 
  .. 
  ., 
  92. 
  7 
  

  

  Lisbon 
  salt 
  91. 
  2 
  

  

  Trapani 
  salt 
  90. 
  4 
  

  

  Cadiz 
  salt 
  87. 
  5 
  

  

  St. 
  Ives 
  salt 
  , 
  84. 
  2 
  

  

  According 
  to 
  an 
  analysis 
  made 
  by 
  Professor 
  Waage. 
  This 
  percentage, 
  however, 
  

   varies 
  slightly 
  iu 
  tho 
  different 
  years. 
  An 
  analysis 
  of 
  Liverpool 
  salt, 
  made 
  by 
  Mr. 
  Jen- 
  

   sen, 
  showed 
  a 
  percentage 
  of 
  94.^ 
  cooking 
  salt. 
  

  

  