﻿344 
  REPORT 
  OF 
  COMMISSIONER 
  OR 
  PISH 
  AND 
  FISHERIES. 
  [20] 
  

  

  washed 
  in 
  fresh 
  water, 
  which 
  possibly 
  has 
  given 
  rise 
  to 
  the 
  name 
  lavd, 
  

   by 
  which 
  they 
  are 
  known 
  in 
  Italy, 
  and 
  then 
  they 
  are 
  suspended 
  from 
  cords 
  

   in 
  covered 
  dry 
  sheds, 
  where 
  they 
  receive 
  from 
  three 
  to 
  six 
  days 
  of 
  dry- 
  

   ing 
  - 
  , 
  according 
  to 
  the 
  market. 
  They 
  are 
  not 
  pressed. 
  Since, 
  on 
  ac- 
  

   count 
  of 
  the 
  proximity 
  of 
  the 
  markets, 
  they 
  can 
  be 
  shipped 
  by 
  rail 
  or 
  

   steamer, 
  according 
  to 
  necessity, 
  it 
  is 
  not 
  necessary 
  to 
  lay 
  much 
  stress 
  

   upon 
  their 
  durability. 
  

  

  Scotland.* 
  — 
  After 
  fourteen 
  days' 
  drying 
  the 
  fish 
  are 
  placed 
  in 
  press 
  

   heaps 
  for 
  ten 
  days, 
  after 
  that 
  dried 
  for 
  one 
  week, 
  placed 
  again 
  to 
  " 
  sweat" 
  

   four 
  to 
  six 
  days, 
  whereupon, 
  after 
  two 
  to 
  three 
  days' 
  drying, 
  they 
  are 
  

   finished. 
  

  

  Iceland.! 
  — 
  The 
  drying 
  process 
  here 
  is 
  about 
  the 
  same 
  as 
  among 
  us, 
  

   except 
  that 
  the 
  fish 
  are 
  placed 
  in 
  the 
  press 
  somewhat 
  later. 
  

  

  Thus 
  in 
  the 
  countries 
  in 
  which 
  klip-fish 
  is 
  manufactured 
  the 
  drying 
  

   is 
  done 
  on 
  similar 
  principles. 
  The 
  chief 
  difference 
  exists 
  in 
  the 
  extent 
  

   of 
  the 
  pressing 
  and 
  in 
  the 
  time 
  before 
  placing 
  the 
  fish 
  in 
  the 
  press. 
  

   Where 
  the 
  temperature 
  or 
  the 
  condition 
  of 
  the 
  drying 
  places 
  allows 
  the 
  

   diminution 
  of 
  the 
  moisture 
  of 
  the 
  fish 
  to 
  take 
  place 
  by 
  evaporation, 
  

   whether 
  this 
  is 
  produced 
  by 
  heat 
  or 
  circulation 
  of 
  air, 
  pressing 
  is 
  less 
  

   needful 
  in 
  proportion 
  to 
  the 
  extent 
  of 
  the 
  operations 
  than 
  when 
  the 
  

   water 
  must 
  be 
  removed 
  by 
  mechanical 
  means 
  (pressing). 
  Where 
  the 
  

   drying 
  takes 
  place 
  chiefly 
  by 
  evaporation, 
  the 
  object 
  of 
  the 
  press 
  heaps 
  

   is 
  principally 
  to 
  allow 
  the 
  fish 
  to 
  undergo 
  a 
  kind 
  of 
  fermentation. 
  Where 
  

   the 
  drying, 
  on 
  the 
  contrary, 
  occurs 
  chiefly 
  or 
  in 
  part 
  by 
  pressing, 
  the 
  

   fish 
  must 
  be 
  placed 
  earlier 
  in 
  the 
  press 
  heap 
  before 
  the 
  outside 
  crust 
  

   becomes 
  so 
  hard 
  as 
  to 
  prevent 
  the 
  penetration 
  of 
  the 
  pickle. 
  If 
  the 
  fish 
  

   of 
  our 
  competitors 
  appears 
  to 
  be 
  more 
  salted 
  than 
  ours, 
  it 
  is 
  not 
  because 
  

   they 
  use 
  more 
  salt,! 
  but 
  because 
  the 
  salt 
  which 
  the 
  fish 
  have 
  absorbed 
  

   either 
  becomes 
  crystallized 
  in 
  them 
  or 
  dissolved, 
  while 
  a 
  portion 
  of 
  the 
  

   salt 
  dissolved 
  in 
  the 
  water 
  escapes 
  when 
  this 
  is 
  removed 
  by 
  pressing. 
  

   When 
  certain 
  manufacturers 
  in 
  your 
  country 
  use 
  little 
  pressing 
  in 
  order 
  

   to 
  increase 
  the 
  weight, 
  which 
  is 
  done 
  at 
  the 
  expense 
  of 
  the 
  preservation, 
  

   they 
  must 
  be 
  discouraged. 
  In 
  this 
  method, 
  it 
  is 
  true, 
  the 
  fish 
  retain 
  a 
  

   little 
  more 
  salt, 
  but 
  at 
  the 
  same 
  time, 
  also, 
  a 
  corresponding 
  quantity 
  of 
  

   water 
  which 
  diminishes 
  the 
  durability 
  of 
  the 
  fish; 
  for, 
  as 
  we 
  have 
  seen, 
  

   moisture 
  is 
  one 
  of 
  the 
  elements 
  which 
  promote 
  decay. 
  The 
  greater 
  

   the 
  amount 
  of 
  this 
  in 
  proportion 
  to 
  the 
  weight 
  of 
  the 
  fish 
  the 
  more 
  

   rapidly 
  softening 
  takes 
  place. 
  The 
  water 
  must 
  therefore 
  be 
  removed 
  

   by 
  evaporation, 
  a 
  thing, 
  however, 
  which 
  can 
  be 
  accomplished 
  in 
  a 
  pro- 
  

   tracted 
  drying 
  seasou 
  under 
  favorable 
  conditions 
  for 
  drying. 
  There- 
  

   fore, 
  if 
  one 
  wishes 
  to 
  employ 
  less 
  pressing 
  he 
  must 
  use 
  more 
  drying, 
  

  

  ' 
  See 
  Norsk 
  Fiskeritidendc, 
  1883, 
  pp. 
  185, 
  186. 
  

  

  t 
  See 
  Annual 
  Report 
  for 
  1883, 
  pp. 
  3-10 
  (Appendix 
  2). 
  

  

  t 
  Except 
  in 
  Iceland. 
  

  

  