﻿[13] 
  THE 
  MANUFACTURE 
  OF 
  KLIP-FISH. 
  337 
  

  

  the 
  fish 
  arc 
  being 
  dried, 
  can 
  be 
  prevented 
  by 
  frequently 
  changing 
  the 
  

   fish 
  in 
  the 
  piles. 
  

  

  The 
  proportions 
  of 
  salt. 
  — 
  If 
  one 
  wishes 
  to 
  use 
  the 
  quantity 
  and 
  

   number 
  offish 
  as 
  a 
  unit 
  he 
  must 
  simply 
  weigh 
  his 
  salt 
  and 
  divide 
  the 
  

   weight 
  by 
  050. 
  With 
  regard 
  to 
  the 
  conversion 
  of 
  iish 
  in 
  weight 
  to 
  fish 
  in 
  

   individuals, 
  the 
  difference 
  of 
  one 
  iish 
  in 
  a 
  vog 
  [30 
  Danish 
  pounds] 
  makes 
  

   a 
  difference 
  of 
  55 
  and 
  5G 
  hundredths 
  iish 
  in 
  100 
  kilograms. 
  Hence, 
  if 
  

   we 
  assume 
  the 
  salted 
  fish 
  to 
  weigh 
  130 
  kilograms 
  per 
  barrel, 
  we 
  should, 
  

   according 
  to 
  the 
  rule 
  here 
  mentioned, 
  use, 
  upon 
  the 
  basis 
  of 
  18 
  fish 
  to 
  

   the 
  vog, 
  5 
  barrels 
  of 
  salt 
  to 
  1,000 
  fish; 
  10 
  fish 
  to 
  the 
  vog, 
  5 
  barrels 
  to 
  

   1,050 
  fish; 
  20 
  fish 
  to 
  the 
  vog, 
  5 
  barrels 
  to 
  1,111 
  fish; 
  21 
  fish 
  to 
  the 
  vog, 
  

   5 
  barrels 
  to 
  1,107 
  fish; 
  22 
  fish 
  to 
  the 
  vog, 
  5 
  barrels 
  to 
  1,222 
  fish; 
  23 
  

   fish 
  to 
  the 
  vog, 
  5 
  barrels 
  to 
  1,278 
  fish. 
  

  

  Or 
  if 
  we 
  take 
  a 
  thousand 
  fish 
  as 
  the 
  standard, 
  when 
  there 
  are 
  18 
  fish 
  

   to 
  the 
  vog, 
  5 
  barrels 
  of 
  salt; 
  19 
  fish 
  to 
  the 
  vog, 
  4.735 
  barrels; 
  20 
  fish 
  to 
  

   the 
  vog, 
  4.5 
  barrels 
  ; 
  21 
  fish 
  to 
  the 
  vog, 
  4.285 
  barrels; 
  22 
  fish 
  to 
  the 
  vog, 
  

   4.092 
  barrels; 
  23 
  fish 
  to 
  the 
  vog, 
  3.912 
  barrels. 
  

  

  A 
  difference 
  in 
  weight 
  of 
  two 
  fish 
  per 
  vog 
  [18 
  kilograms] 
  in 
  the 
  dried 
  

   state 
  therefore 
  causes, 
  if 
  the 
  salting 
  is 
  uniformly 
  done 
  and 
  salt 
  whose 
  

   weight 
  is 
  130 
  kilograms 
  per 
  barrel 
  is 
  employed 
  (the 
  average 
  weight 
  for 
  

   the 
  kinds 
  of 
  sea 
  salt 
  here 
  mentioned), 
  a 
  difference 
  of 
  a 
  few 
  barrels 
  in 
  the 
  

   quantity 
  of 
  salt. 
  A 
  difference 
  of 
  five 
  fish 
  per 
  vog 
  requires 
  a 
  difference 
  

   of 
  1 
  iV 
  barrels 
  in 
  the 
  amount 
  of 
  salt. 
  

  

  The 
  washing 
  out 
  should 
  take 
  place 
  on 
  the 
  shore 
  whereupon 
  the 
  fish 
  

   are 
  to 
  be 
  dried, 
  and 
  it 
  should 
  be 
  done 
  in 
  clean, 
  fresh 
  sea- 
  water, 
  and 
  not 
  

   in 
  river 
  water. 
  By 
  washing 
  them 
  in 
  the 
  latter 
  they 
  lose 
  their 
  fresh, 
  

   bluish 
  color, 
  become 
  dark 
  gray, 
  and 
  acquire 
  an 
  uupleasant 
  smell. 
  The 
  

   fish 
  are 
  thrown 
  out 
  in 
  the 
  water 
  one 
  by 
  one 
  as 
  they 
  are 
  needed, 
  so 
  that 
  

   the 
  washing 
  out 
  may 
  take 
  place 
  without 
  interruption, 
  but 
  never 
  more 
  at 
  

   one 
  time 
  than 
  the 
  workmen 
  can 
  clean 
  up 
  immediately, 
  or, 
  at 
  all 
  events, 
  

   in 
  the 
  course 
  of 
  a 
  short 
  time. 
  In 
  throwing 
  out 
  the 
  fish 
  it 
  is 
  necessary 
  

   to 
  observe 
  whether 
  the 
  water 
  is 
  rising 
  or 
  falling, 
  and 
  also 
  its 
  depth, 
  so 
  

   that 
  the 
  washers 
  may 
  always 
  be 
  able 
  to 
  reach 
  the 
  fish 
  thrown 
  out. 
  A 
  

   washer 
  of 
  average 
  ability 
  should 
  be 
  able 
  to 
  wash 
  fifty 
  or 
  sixty 
  fish 
  in 
  an 
  

   hour. 
  The 
  fish 
  are 
  to 
  be 
  thoroughly 
  cleansed, 
  all 
  the 
  blood 
  and 
  slime 
  

   should 
  be 
  carefully 
  removed, 
  and 
  the 
  black 
  membrane 
  (peritoneum) 
  is 
  to 
  

   be 
  taken 
  off 
  if 
  this 
  was 
  not 
  done 
  before.* 
  

  

  Special 
  attention 
  must 
  be 
  given 
  to 
  the 
  rygfolden 
  ("blood 
  bone") 
  if 
  

   this 
  is 
  not 
  cut 
  off 
  as 
  it 
  should 
  have 
  been 
  ; 
  also 
  to 
  the 
  ear 
  bones. 
  In 
  the 
  

   cleansing 
  process 
  woolen 
  mittens 
  are 
  required. 
  When 
  the 
  fish 
  have 
  

   been 
  washed 
  they 
  are 
  laid 
  down 
  in 
  slanting 
  piles 
  in 
  five 
  to 
  six 
  layers 
  t 
  

   with 
  the 
  bellies 
  downwards, 
  so 
  that 
  the 
  water 
  may 
  run 
  off. 
  The 
  low- 
  

   est 
  layer 
  is 
  placed 
  with 
  the 
  skin 
  side 
  down, 
  the 
  remainder 
  with 
  the 
  

   skin 
  side 
  up. 
  The 
  substratum 
  must 
  be 
  bare 
  ground, 
  free 
  from 
  irregu- 
  

  

  * 
  If 
  the 
  fish 
  have 
  heen 
  washed 
  hefore 
  pickling, 
  the 
  washing 
  out 
  will 
  he 
  much 
  easier, 
  

   tlf 
  in 
  many 
  layers, 
  the 
  lowest 
  fish 
  become 
  too 
  dry. 
  

   S. 
  Mis. 
  70 
  22 
  

  

  