﻿[17] 
  THE 
  MANUFACTURE 
  OF 
  KLIP-FISH. 
  S4l 
  

  

  laid 
  out, 
  if 
  the 
  weather 
  permits, 
  but 
  only 
  every 
  other 
  day, 
  and 
  before 
  

   which 
  time 
  they 
  are 
  put 
  in 
  piles, 
  which 
  are 
  again 
  formed 
  during 
  the 
  

   days 
  when 
  the 
  fish 
  are 
  not 
  out. 
  If 
  they 
  have 
  been 
  laid 
  out 
  four 
  or 
  five 
  

   days 
  the 
  drying 
  will 
  usually 
  be 
  finished. 
  The 
  fish 
  is 
  not 
  sufficiently 
  dry 
  

   as 
  long 
  as 
  it 
  continues 
  moist 
  under 
  the 
  dorsal 
  fins, 
  or 
  is 
  not 
  sufficiently 
  

   hard 
  to 
  withstand 
  the 
  pressure 
  of 
  the 
  thumb 
  without 
  retaining 
  the 
  im- 
  

   pression. 
  Under 
  ordinary 
  conditions 
  the 
  drying 
  will 
  occupy 
  about 
  six 
  

   weeks. 
  

  

  These 
  are 
  the 
  principal 
  features 
  of 
  the 
  Norwegian 
  method 
  of 
  drying. 
  

   We 
  cannot 
  go 
  further 
  into 
  details, 
  because 
  one 
  frequently 
  has 
  a 
  whole 
  

   day 
  for 
  drying, 
  while 
  at 
  other 
  times, 
  again, 
  only 
  a 
  few 
  hours. 
  Fre- 
  

   quently 
  a 
  week 
  or 
  more 
  may 
  pass 
  by 
  during 
  which 
  one 
  may 
  be 
  unable 
  

   to 
  get 
  the 
  pickled 
  fish 
  out, 
  while 
  at 
  other 
  times 
  it 
  may 
  be 
  necessary 
  to 
  

   allow 
  a 
  day 
  of 
  good 
  weather 
  to 
  pass 
  unused 
  in 
  order 
  to 
  allow 
  the 
  fish 
  

   to 
  remain 
  in 
  piles. 
  If 
  there 
  is 
  good 
  drying 
  weather 
  in 
  the 
  beginning, 
  

   the 
  fish 
  should 
  not 
  be 
  laid 
  out 
  every 
  day, 
  but 
  should 
  remain 
  in 
  small 
  

   piles 
  one 
  or 
  two 
  days 
  in 
  order 
  that 
  they 
  may 
  not 
  dry 
  too 
  rapidly, 
  as 
  

   thereby 
  they 
  become 
  brittle 
  and 
  do 
  not 
  look 
  so 
  well. 
  The 
  power 
  of 
  de- 
  

   ciding 
  when 
  they 
  should 
  be 
  laid 
  out 
  and 
  the 
  size 
  of 
  the 
  piles 
  in 
  which 
  

   they 
  may 
  be 
  placed, 
  if 
  they 
  are 
  oversalted, 
  demands 
  practical 
  skill, 
  

   which 
  must 
  be 
  obtained 
  through 
  long 
  experience. 
  We 
  can, 
  however, 
  

   give 
  a 
  few 
  directions 
  showing 
  how 
  one 
  must 
  proceed 
  in 
  certain 
  individ- 
  

   ual 
  cases: 
  

  

  If 
  adverse 
  weather 
  occurs 
  during 
  the 
  drying, 
  the 
  fish 
  should 
  be 
  heaped 
  

   up 
  every 
  day 
  or 
  every 
  other 
  day 
  as 
  soon 
  as 
  the 
  opportunity 
  offers, 
  and 
  the 
  

   piles 
  should 
  be 
  made 
  smaller 
  in 
  order 
  to 
  give 
  freer 
  circulation 
  of 
  air. 
  

   To 
  spare 
  labor 
  in 
  these 
  respects 
  is 
  bad 
  economy. 
  By 
  repiling, 
  the 
  fish 
  

   become 
  whiter 
  and 
  they 
  are 
  not 
  so 
  readily 
  exposed 
  to 
  become 
  sle'q). 
  A 
  

   little 
  rain 
  in 
  the 
  beginning 
  need 
  cause 
  no 
  anxiety. 
  Towards 
  the 
  close 
  

   of 
  the 
  drying 
  process, 
  however, 
  it 
  should 
  be 
  avoided, 
  as 
  it 
  makes 
  the 
  

   fish 
  yellow. 
  If, 
  notwithstanding 
  your 
  efforts, 
  they 
  become 
  sleip, 
  this 
  

   can 
  be 
  remedied 
  by 
  dipping 
  or 
  washing 
  them 
  with 
  brine 
  or 
  by 
  strewing 
  

   a 
  little 
  salt 
  between 
  the 
  layers. 
  

  

  If 
  the 
  fish 
  become 
  fleiped 
  in 
  the 
  store, 
  a 
  result 
  of 
  bad 
  drying, 
  wipe 
  

   the 
  moisture 
  off, 
  and 
  afterwards 
  give 
  them 
  one 
  or 
  two 
  days 
  of 
  drying. 
  

  

  If 
  the 
  weather 
  has 
  been 
  warm 
  during 
  the 
  day, 
  the 
  fish 
  when 
  they 
  are 
  

   collected 
  before 
  night 
  must 
  not 
  be 
  pressed 
  in 
  piles 
  until 
  they 
  are 
  cooled 
  

   off, 
  as 
  otherwise 
  they 
  will 
  readily 
  become 
  salt-burned. 
  If 
  one 
  is 
  obliged 
  

   on 
  account 
  of 
  squally 
  weather 
  or 
  for 
  some 
  other 
  reason 
  to 
  take 
  in 
  the 
  

   fish 
  while 
  they 
  are 
  warm, 
  and 
  the 
  next 
  day 
  is 
  unfavorable 
  for 
  laying 
  

   them 
  out, 
  they 
  must 
  then 
  be 
  piled 
  up 
  again. 
  

  

  In 
  warm 
  and 
  still 
  w 
  r 
  eather 
  one 
  must 
  be 
  careful 
  also 
  in 
  laying 
  out 
  the 
  

   fish 
  for 
  drying 
  that 
  they 
  do 
  not 
  become 
  sunburned, 
  especially 
  if 
  the 
  sun 
  

   has 
  had 
  time 
  to 
  heat 
  the 
  ground. 
  In 
  Canada, 
  during 
  intense 
  sunshine, 
  

   they 
  cover 
  the 
  iish 
  with 
  spruce 
  boughs 
  or 
  canvas. 
  If 
  these 
  are 
  not 
  at 
  

   hand, 
  the 
  fish 
  on 
  the 
  warmest 
  side 
  during 
  still 
  and 
  intense 
  sunshine 
  

  

  