﻿334 
  REPORT 
  OF 
  COMMISSIONER 
  OF 
  FISH 
  AND 
  FISHERIES. 
  [10] 
  

  

  As 
  regards 
  its 
  weight 
  there 
  will 
  in 
  reality 
  be 
  very 
  little 
  difference 
  

   between 
  the 
  above-mentioned 
  kinds 
  of 
  salt, 
  and 
  we 
  feel 
  safe 
  in 
  stating 
  

   that 
  not 
  too 
  much 
  importance 
  should 
  be 
  attaehed 
  to 
  the 
  kind 
  of 
  salt, 
  at 
  

   least 
  as 
  regards 
  its 
  place 
  of 
  origin. 
  The 
  essential 
  requisites 
  are 
  that 
  it 
  

   should 
  be 
  clean 
  and 
  have 
  grains 
  of 
  even 
  size, 
  as 
  unusually 
  large 
  grains 
  

   wiil 
  produce 
  spots 
  on 
  the 
  fish 
  and 
  give 
  it 
  too 
  salty 
  a 
  flavor 
  in 
  some 
  

   j 
  tarts. 
  For 
  fish 
  which 
  ai 
  e 
  to 
  remain 
  in 
  salt 
  for 
  any 
  length 
  of 
  time 
  coarse 
  

   salt 
  which 
  does 
  not 
  melt 
  easily 
  is 
  to 
  be 
  preferred. 
  

  

  Quantity 
  of 
  salt. 
  — 
  The 
  quantity 
  of 
  salt 
  to 
  be 
  used 
  depends 
  on 
  the 
  

   kind 
  of 
  salt, 
  or 
  the 
  length 
  of 
  time 
  the 
  fish 
  are 
  to 
  remain 
  in 
  salt, 
  and 
  on 
  

   the 
  size 
  of 
  the 
  fish. 
  Small 
  and 
  lean 
  fish 
  should 
  have 
  less 
  salt 
  than 
  large 
  

   and 
  fat 
  fish; 
  a 
  rule 
  which 
  is 
  not 
  always 
  carefully 
  observed. 
  On 
  the 
  Lot' 
  

   fodeu 
  Islands 
  a 
  larger 
  quantity 
  of 
  coarse 
  and 
  not 
  easily 
  dissolvable 
  salt 
  

   should 
  be 
  used 
  in 
  the 
  beginning, 
  not 
  only 
  because 
  in 
  the 
  beginning 
  of 
  

   the 
  fisheries 
  the 
  fish 
  are 
  larger, 
  but 
  also 
  because 
  they 
  have 
  to 
  lie 
  iu 
  salt 
  

   a 
  longer 
  time. 
  In 
  Norway 
  Ihe 
  quantity 
  of 
  salt 
  is 
  determined 
  by 
  the 
  num- 
  

   ber 
  of 
  fish, 
  while 
  in 
  other 
  countries 
  it 
  is 
  determined 
  by 
  their 
  weight 
  

   when 
  dry, 
  which 
  is 
  the 
  more 
  sensible 
  plan. 
  As 
  we 
  stated 
  before, 
  the 
  

   Icelanders 
  use 
  7 
  tons 
  of 
  Liverpool 
  salt 
  per 
  1,000 
  kilograms 
  of 
  fish, 
  or 
  

   per 
  1,000 
  fish 
  when 
  18 
  of 
  them 
  go 
  to 
  the 
  vog 
  (a 
  Norwegian 
  weight), 
  and 
  

   5A 
  tons 
  when 
  23 
  fish 
  go 
  to 
  the 
  vog. 
  This 
  quantity 
  was 
  used 
  in 
  experi- 
  

   ment 
  No. 
  2,* 
  described 
  on 
  page 
  28 
  of 
  the 
  report 
  for 
  1883, 
  and 
  proved 
  too 
  

   much, 
  which 
  is 
  quite 
  natural, 
  considering 
  that 
  the 
  Iceland 
  fish 
  remain 
  

   in 
  salt 
  for 
  only 
  one 
  week. 
  The 
  fact 
  to 
  which 
  we 
  desire 
  to 
  call 
  special 
  

   attention 
  is, 
  that 
  it 
  is 
  impossible 
  to 
  fix 
  a 
  certain 
  quantity 
  of 
  salt 
  for 
  a 
  

   certain 
  number 
  of 
  fish, 
  for 
  a 
  difference 
  of 
  5 
  fish 
  per 
  vog 
  of 
  dried 
  fish 
  will, 
  

   if, 
  for 
  example, 
  Liverpool 
  salt 
  is 
  used, 
  make 
  a 
  difference 
  in 
  the 
  quan- 
  

   tity 
  of 
  salt 
  used 
  amounting 
  to 
  li 
  tons 
  per 
  1,000 
  fish. 
  The 
  Scotch 
  use 
  

   still 
  less 
  salt, 
  viz., 
  4£ 
  to 
  5 
  tons 
  per 
  1,000 
  kilograms 
  dried 
  fish, 
  owing 
  to 
  

   the 
  fact 
  that 
  they 
  salt 
  their 
  fish 
  in 
  brine. 
  Per 
  1,000 
  kilograms 
  dried 
  fish 
  

   there 
  are 
  used 
  of 
  Cadiz 
  salt 
  4.2 
  tons 
  in 
  Canada, 
  4.5 
  in 
  Newfoundland 
  in 
  

   summer, 
  and 
  5.8 
  in 
  Labrador. 
  In 
  all 
  these 
  countries 
  the 
  fish 
  remain 
  in 
  

   salt 
  only 
  from 
  one 
  week 
  to 
  two 
  weeks 
  at 
  the 
  most. 
  If 
  the 
  fish 
  are 
  to 
  

   lie 
  dry-salted 
  for 
  some 
  Mine, 
  the 
  quantity 
  of 
  salt 
  should 
  be 
  somewhat 
  

   greater. 
  Regarding 
  the 
  relation 
  of 
  the 
  kind 
  of 
  salt 
  to 
  the 
  quantity 
  used 
  

   we 
  must 
  direct 
  attention 
  to 
  the 
  circumstance 
  that, 
  although 
  most 
  salt 
  

   has 
  about 
  the 
  same 
  degree 
  of 
  saltness, 
  there 
  is 
  considerable 
  difference 
  

   iu 
  the 
  weight. 
  While 
  1 
  ton 
  of 
  fine 
  Liverpool 
  salt, 
  loose 
  measure, 
  weighs 
  

   09 
  kilograms 
  [518 
  pounds], 
  one 
  ton 
  of 
  coarse-grained 
  Lisbon 
  salt 
  weighs 
  

   131 
  kilograms. 
  Packed 
  more 
  tightly, 
  the 
  weight 
  of 
  the 
  former 
  is 
  130 
  

   and 
  that 
  of 
  the 
  latter 
  102 
  kilograms. 
  One 
  ton 
  of 
  loosely 
  packed 
  Lisbon 
  

   salt, 
  therefore, 
  contains 
  27.7 
  kilograms 
  more 
  cooking 
  salt 
  than 
  the 
  same 
  

   measure 
  of 
  Liverpool 
  salt, 
  and 
  less 
  of 
  the 
  former 
  should 
  therefore 
  be 
  

   used 
  if 
  a 
  certain 
  measure 
  is 
  to 
  be-employed 
  as 
  a 
  unit 
  for 
  the 
  quantity 
  

   of 
  salt 
  needed. 
  

  

  1,U0U 
  fish 
  were 
  found 
  to 
  weigh 
  '</'.> 
  kilograms, 
  or 
  23 
  to 
  the 
  vog. 
  

  

  