﻿[19] 
  THE 
  MANUFACTURE 
  OF 
  KLIP-PISH. 
  343 
  

  

  damaged 
  ones 
  may 
  be 
  taken 
  out 
  and 
  improved. 
  Oat 
  straw, 
  between 
  

   the 
  layers 
  is 
  said 
  to 
  absorb 
  the 
  superfluous 
  salt, 
  giving- 
  the 
  fish 
  a 
  good 
  

   color 
  and 
  preventing 
  it 
  from 
  becoming 
  slimy 
  or 
  middct. 
  

  

  United 
  States. 
  — 
  After 
  the 
  fish 
  have 
  been 
  taken 
  out 
  of 
  the 
  vessel* 
  

   they 
  are 
  washed, 
  and 
  are 
  then 
  placed 
  in 
  piles 
  with 
  a 
  little 
  salt 
  between 
  

   each 
  layer 
  (kench 
  cured), 
  or 
  they 
  are 
  laid 
  in 
  strong 
  pickle 
  in 
  the 
  vat, 
  

   which 
  holds 
  about 
  400 
  kilograms. 
  They 
  arc 
  afterwards 
  dried 
  according 
  

   as 
  they 
  are 
  wanted 
  for 
  the 
  market. 
  The 
  dry-salted 
  appear 
  to 
  be 
  the 
  

   best 
  and 
  receive 
  from 
  one 
  to 
  several 
  weeks 
  drying, 
  according 
  to 
  the 
  

   market, 
  while 
  the 
  brine-salted, 
  being 
  mostly 
  used 
  inland, 
  are 
  dried 
  only 
  

   one 
  to 
  three 
  days. 
  Pressing 
  is 
  never 
  employed. 
  

  

  Canada. 
  — 
  On 
  the 
  first 
  day 
  after 
  washing 
  the 
  fish 
  they 
  are 
  placed 
  

   with 
  the 
  skin 
  side 
  up, 
  towards 
  evening 
  they 
  are 
  turned 
  and 
  are 
  left 
  

   lying 
  out 
  during 
  the 
  first 
  night, 
  if 
  the 
  weather 
  is 
  suitable. 
  Later 
  they 
  

   are 
  collected 
  before 
  night 
  and 
  are 
  laid 
  the 
  first 
  time 
  two 
  and 
  two 
  together. 
  

   According 
  as 
  the 
  drying 
  advances 
  they 
  are 
  placed 
  at 
  night, 
  or 
  in 
  un- 
  

   favorable 
  weather, 
  in 
  larger 
  and 
  larger 
  heaps, 
  the 
  number 
  in 
  which, 
  

   however, 
  never 
  exceeds 
  50 
  fish. 
  When 
  they 
  are 
  nearly 
  dry 
  they 
  are 
  

   placed 
  in 
  round 
  heaps 
  containing 
  as 
  much 
  as 
  5,000 
  kilograms, 
  which 
  are 
  

   covered 
  well 
  and 
  loaded 
  with 
  stones. 
  In 
  the 
  heaps 
  they 
  remain 
  at 
  least 
  

   five 
  to 
  six 
  days, 
  after 
  which 
  they 
  are 
  dried 
  on 
  shingles 
  for 
  one 
  day 
  in 
  

   front 
  of 
  the 
  store-house. 
  When 
  the 
  fish 
  are 
  in 
  heaps 
  for 
  pressing 
  they 
  

   frequently 
  remain 
  in 
  that 
  condition 
  for 
  a 
  long 
  time, 
  even 
  until 
  they 
  must 
  

   be 
  shipped, 
  when 
  they 
  receive 
  "the 
  last 
  sun." 
  

  

  Newfoundland. 
  — 
  Here 
  the 
  fish 
  are 
  not 
  placed 
  in 
  the 
  press 
  heaps 
  t 
  

   until 
  they 
  are 
  nearly 
  dry, 
  when 
  they 
  are 
  kept 
  in 
  them 
  fourteen 
  days, 
  

   after 
  which 
  they 
  receive 
  four 
  to 
  five 
  days' 
  drying 
  inside 
  of 
  the 
  store- 
  

   houses. 
  Every 
  evening 
  they 
  are 
  placed 
  under 
  the 
  store-houses 
  in 
  large 
  

   piles. 
  They 
  are 
  considered 
  sufficiently 
  pressed 
  when 
  the 
  dust 
  salt 
  be- 
  

   gins 
  to 
  appear 
  on 
  the 
  outside. 
  

  

  Labrador. 
  — 
  When 
  the 
  fish 
  are 
  three-fourths 
  dry, 
  which 
  occupies 
  four 
  

   to 
  five 
  days 
  of 
  drying, 
  they 
  are 
  placed 
  for 
  ten 
  days 
  in 
  press 
  layers 
  in 
  

   order 
  to 
  "work," 
  after 
  which 
  they 
  are 
  considered 
  to 
  be 
  finished. 
  

  

  France.} 
  — 
  After 
  the 
  fish 
  have 
  been 
  taken 
  out 
  of 
  the 
  vessel 
  they 
  are 
  

  

  * 
  Those 
  who 
  fish 
  on 
  George's 
  Bank, 
  to 
  which 
  the 
  voyage 
  occupies 
  three 
  weeks, 
  use 
  

   one 
  bushel 
  [30.28 
  liters] 
  or 
  28 
  kilograms 
  of 
  salt 
  to 
  150 
  kilograms 
  of 
  split 
  fish, 
  which 
  

   corresponds 
  with 
  560 
  kilograms 
  of 
  salt 
  to 
  3,000 
  kilograms 
  of 
  raw 
  fish, 
  while 
  in 
  our 
  

   country 
  we 
  recommend 
  G50 
  kilograms 
  to 
  1,000 
  kilograms 
  of 
  dried 
  or 
  3,000 
  kilograms 
  of 
  

   green 
  fish. 
  Those 
  who 
  fish 
  ou 
  the 
  Grand 
  Banks 
  of 
  Newfoundland, 
  and 
  are 
  absent 
  from 
  

   two 
  to 
  three 
  months, 
  use 
  twice 
  as 
  much 
  salt. 
  

  

  t 
  It 
  may 
  be 
  superfluous 
  to 
  remark 
  that 
  by 
  "press 
  heaps" 
  we 
  mean 
  the 
  piles 
  in 
  which 
  

   the 
  fish 
  (principmcessigt) 
  remain 
  untouched 
  lor 
  a 
  certain 
  time. 
  

  

  | 
  See 
  Candidate 
  Wallem's 
  report 
  on 
  the 
  Berlin 
  Exhibition, 
  1880, 
  page 
  219. 
  The 
  

   method 
  here 
  mentioned 
  is 
  employed, 
  moreover, 
  unchanged, 
  which 
  is 
  especially 
  re- 
  

   markable 
  since 
  the 
  author 
  assumes 
  that 
  possibly 
  some 
  improvement 
  has 
  taken 
  place. 
  

   The 
  French 
  fish 
  manufactured 
  in 
  Newfoundland 
  are 
  exported 
  directly 
  without 
  going 
  

   over 
  to 
  France. 
  

  

  