﻿[11] 
  THE 
  MANUFACTURE 
  OF 
  KLIP-FISH. 
  Oo5 
  

  

  The 
  relative 
  quantity 
  of 
  cooking 
  salt 
  in 
  the 
  different 
  kinds 
  of 
  salt 
  has 
  

   been 
  calculated 
  by 
  Mr. 
  Walleui 
  and 
  published 
  in 
  his 
  report 
  on 
  the 
  Ber- 
  

   lin 
  Exposition. 
  

  

  Amount 
  of 
  cooking 
  salt 
  per 
  ton. 
  

  

  Kilograms. 
  

  

  Liverpool 
  salt 
  contains 
  91. 
  8 
  

  

  St. 
  Ives 
  salt 
  108. 
  6 
  

  

  Trapani 
  salt 
  113. 
  

  

  Cadiz 
  salt 
  113. 
  

  

  Lisbon 
  salt 
  119. 
  5 
  

  

  According 
  to 
  this 
  calculation 
  one 
  ton 
  of 
  Liverpool 
  salt, 
  of 
  100 
  kilo- 
  

   grams, 
  would 
  be 
  equal 
  to 
  0.85 
  ton 
  St. 
  Ives 
  salt, 
  0.81 
  ton 
  Cadiz 
  or 
  Tra- 
  

   pani 
  salt, 
  and 
  0.77 
  ton 
  Lisbon 
  salt. 
  

  

  To 
  return 
  to 
  the 
  experiments 
  made 
  in 
  1882, 
  we 
  find 
  that 
  in 
  experiment 
  

   No. 
  3, 
  3.09 
  tons 
  Cadiz 
  salt 
  were 
  used 
  per 
  774 
  kilograms 
  dried 
  fish, 
  and 
  

   that 
  this 
  was 
  too 
  little. 
  In 
  a 
  former 
  experiment 
  we 
  found 
  that 
  5.53 
  tons 
  

   Liverpool 
  salt 
  for 
  779 
  kilograms 
  of 
  fish 
  was 
  too 
  much. 
  According 
  to 
  

   this 
  proportion 
  5.53 
  tons 
  of 
  Liverpool 
  salt 
  should 
  be 
  equal 
  to 
  4.48 
  tons 
  

   of 
  Cadiz 
  salt, 
  which 
  therefore 
  would 
  also 
  be 
  too 
  much. 
  3.09 
  tons 
  of 
  

   Cadiz 
  salt 
  was 
  therefore 
  too 
  little 
  and 
  4.5 
  tons 
  too 
  much 
  for 
  775 
  kilo- 
  

   grams 
  offish. 
  The 
  suitable 
  quantity 
  of 
  salt 
  would 
  therefore 
  be 
  some- 
  

   where 
  between 
  these 
  two 
  figures. 
  According 
  to 
  the 
  above 
  calculations 
  

   GX 
  tons 
  Liverpool 
  salt 
  or 
  5.3 
  (more 
  exactly 
  5.2G5) 
  tons 
  of 
  Cadiz 
  salt 
  would 
  

   be 
  sufficient 
  for 
  1,000 
  kilograms 
  drie'd 
  fish, 
  or 
  if 
  weight 
  is 
  used, 
  650 
  and 
  

   003 
  kilograms 
  salt 
  respectively. 
  The 
  Cadiz 
  salt 
  has 
  less 
  saltness 
  than 
  

   the 
  Liverpool 
  salt, 
  and 
  therefore 
  more 
  in 
  weight 
  should 
  be 
  used, 
  although 
  

   the 
  difference 
  is 
  only 
  13 
  kilograms 
  per 
  050, 
  but 
  as 
  it 
  is 
  heavier, 
  less 
  by 
  

   measure 
  should 
  be 
  used, 
  the 
  difference 
  here 
  being 
  very 
  considerable, 
  

   viz., 
  1.2 
  tons 
  per 
  0.5. 
  

  

  To 
  use 
  a 
  certain 
  measure 
  of 
  salt 
  as 
  a 
  unit 
  for 
  the 
  quantity 
  of 
  salt 
  to 
  

   be 
  employed 
  is 
  less 
  reasonable 
  than 
  to 
  take 
  a 
  certain 
  number 
  of 
  fish 
  as 
  

   the 
  unit 
  for 
  determining 
  the 
  quantity 
  of 
  salt, 
  as 
  both 
  will 
  vary. 
  The 
  

   best 
  way 
  will 
  be 
  to 
  use 
  a 
  certain 
  weight 
  of 
  salt 
  for 
  a 
  certain 
  weight 
  of 
  

   dried 
  fish, 
  for 
  the 
  difference 
  in 
  saltness 
  between 
  the 
  various 
  kinds 
  of 
  salt 
  

   is 
  comparatively 
  speaking 
  so 
  small, 
  that 
  the 
  same 
  weight 
  may 
  for 
  all 
  

   practical 
  purposes 
  be 
  considered 
  to 
  contain 
  the 
  same 
  quantity 
  of 
  cooking 
  

   salt,* 
  and, 
  with 
  regard 
  to 
  the 
  weight 
  of 
  the 
  fish 
  when 
  dried, 
  a 
  skilled 
  

   eye 
  will 
  soon 
  be 
  able 
  to 
  determine 
  this 
  with 
  a 
  tolerable 
  degree 
  of 
  ac- 
  

   curacy. 
  It 
  appears 
  from 
  the 
  above 
  that 
  050 
  kilograms 
  of 
  salt, 
  no 
  mat- 
  

   ter 
  what 
  kind 
  is 
  used, 
  will 
  be 
  sufficient 
  for 
  1,000 
  kilograms 
  dried 
  fish. 
  

   No 
  absolutely 
  binding 
  rule 
  can 
  be 
  laid 
  down 
  before 
  some 
  more 
  experi- 
  

   ments 
  have 
  been 
  made, 
  and 
  it 
  is 
  to 
  be 
  hoped 
  that 
  the 
  Society 
  for 
  the 
  

   Promotion 
  of 
  the 
  Norwegian 
  Fisheries 
  will 
  soon 
  be 
  enabled 
  to 
  make 
  these 
  

   experiments. 
  

  

  * 
  Of 
  the 
  other 
  principal 
  ingredients 
  of 
  salt, 
  sulphate 
  of 
  linio 
  (gypsum), 
  sulphate 
  of 
  

   magnesium, 
  and 
  chlorate 
  of 
  magnesium, 
  possess 
  strongly 
  hygroscopic 
  properties. 
  

  

  