﻿[21] 
  

  

  THE 
  MANUFACTURE 
  OF 
  IvLtP-FlSH. 
  345 
  

  

  provided 
  the 
  durability 
  is 
  to 
  remain 
  the 
  same. 
  A 
  drying 
  place 
  which 
  

   allows 
  circulation 
  of 
  air 
  on 
  both 
  sides 
  is 
  essential 
  for 
  this 
  purpose. 
  

  

  Because 
  of 
  the 
  antiseptic 
  qualities 
  of 
  the 
  salt 
  a 
  strongly 
  salted 
  lish 
  

   is 
  more 
  endurable 
  than 
  one 
  which 
  is 
  less 
  strongly 
  salted. 
  The 
  capacity 
  

   of 
  the 
  fish 
  to 
  take 
  salt 
  is, 
  however, 
  limited. 
  To 
  dissolve 
  one 
  portion 
  by 
  

   weight 
  of 
  salt 
  requires 
  2.8/5 
  times 
  the 
  same 
  quantity 
  of 
  water. 
  If 
  we 
  as- 
  

   sume 
  that 
  100 
  round 
  fish 
  will 
  weigh 
  3,000 
  kilograms, 
  about 
  2,400 
  kilo- 
  

   grams 
  of 
  this 
  weight 
  will 
  be 
  water, 
  whereby 
  803 
  kilograms 
  of 
  common 
  

   salt 
  can 
  be 
  dissolved. 
  Whatever 
  is 
  in 
  excess 
  of 
  this 
  weight 
  will 
  remain 
  

   undissolved.* 
  

  

  Weight 
  of 
  the 
  fish. 
  — 
  With 
  regard 
  to 
  the 
  proportion 
  between 
  the 
  

   weight 
  of 
  the 
  fish 
  in 
  the 
  fresh, 
  salted, 
  and 
  dried 
  conditions, 
  which 
  is 
  

   dependent 
  upon 
  the 
  quantity 
  of 
  water, 
  salt, 
  and 
  nourishment 
  it 
  con- 
  

   tains 
  in 
  these 
  different 
  conditions, 
  we 
  have 
  little 
  information 
  based 
  upon 
  

   accurate 
  observations 
  or 
  chemical 
  analysis. 
  

  

  We 
  have 
  already 
  giveu 
  an 
  analysis 
  of 
  Norwegian 
  klip-fish, 
  made 
  by 
  

   Candidate 
  Jensen, 
  one 
  of 
  the 
  teachers 
  in 
  the 
  Technical 
  School 
  of 
  Bergen. 
  

   An 
  analysis 
  by 
  the 
  same 
  chemist 
  of 
  a 
  well-dried 
  Iceland 
  klip-fish 
  which 
  

   weighed 
  1.5 
  kilograms 
  gave 
  the 
  following 
  result: 
  Water, 
  42.23 
  per 
  cent; 
  

   salt, 
  19.90 
  per 
  cent. 
  The 
  proportion 
  between 
  a 
  Norwegian 
  and 
  an 
  Ice- 
  

   land 
  klip-fish 
  of 
  15.10 
  kilograms 
  should 
  be: 
  Norwegian 
  klip-fish, 
  552 
  

   grams 
  water, 
  232 
  grams 
  salt, 
  and 
  7*10 
  grams 
  mostly 
  nourishment. 
  Ice- 
  

   land 
  klip-fish, 
  033 
  grams 
  water, 
  298 
  grams 
  salt, 
  and 
  5G9 
  mostly 
  nourish- 
  

   ment. 
  

  

  Of 
  the 
  examples 
  examined, 
  which 
  were 
  specially 
  selected 
  materials, 
  

   the 
  Norwegian 
  fish 
  thus 
  contained 
  147 
  grams, 
  or 
  nearly 
  10 
  percent 
  less 
  

   water 
  and 
  salt 
  than 
  the 
  Iceland, 
  or 
  10 
  per 
  cent 
  more 
  nourishment. 
  A 
  

   chemical 
  analysis 
  of 
  the 
  klip-fish 
  of 
  other 
  countries 
  will 
  certainly 
  like- 
  

   wise 
  show 
  that 
  they 
  contain 
  a 
  varying 
  percentage 
  more 
  of 
  salt, 
  possibly 
  

   also 
  of 
  water, 
  than 
  the 
  Norwegian. 
  When 
  people, 
  therefore, 
  in 
  these 
  

   countries 
  get 
  during 
  drying 
  "better 
  weight," 
  this 
  is 
  to 
  be 
  accounted 
  for 
  

   partly 
  by 
  the 
  fact 
  that 
  the 
  fish 
  in 
  such 
  places 
  coutain 
  more 
  of 
  the 
  com- 
  

   paratively 
  worthless 
  materials, 
  water 
  and 
  salt, 
  which 
  the 
  buyers 
  pay 
  

   for 
  as 
  fish, 
  provided 
  the 
  price 
  per 
  kilogram 
  is 
  the 
  same. 
  Many 
  of 
  

   our 
  manufacturers 
  oppose 
  this 
  measure, 
  but 
  they 
  forget 
  that 
  in 
  our 
  dry- 
  

   ing 
  with 
  circulation 
  of 
  air-on 
  one 
  side 
  only 
  we 
  get, 
  if 
  that 
  spares 
  the 
  salt, 
  

   too 
  much 
  water 
  retained 
  in 
  proportion 
  to 
  the 
  salt. 
  An 
  analysis 
  of 
  the 
  

   Iceland 
  fish 
  shows 
  a 
  surplus 
  of 
  5.41 
  per 
  cent 
  of 
  water 
  and 
  4.41 
  per 
  cent 
  

   of 
  salt. 
  If 
  we 
  wish 
  now 
  to 
  retain 
  4.41 
  per 
  cent 
  more 
  salt, 
  we 
  must 
  also 
  

   retain 
  4.41 
  times 
  2.37 
  per 
  cent 
  of 
  water, 
  which 
  is 
  the 
  proportion 
  between 
  

   salt 
  and 
  water 
  in 
  a 
  Norwegian 
  klip-fish, 
  f 
  provided 
  we 
  do 
  not 
  use 
  

  

  *Wit!i 
  regard 
  to 
  herring 
  the 
  excess 
  of 
  salt 
  over 
  32 
  kilograms, 
  or 
  one-quarter 
  of 
  a 
  

   barrel 
  to 
  a 
  packed 
  barrel 
  of 
  the 
  fish, 
  remains 
  undissolved. 
  

  

  tTlie 
  proportion 
  between 
  salt 
  and 
  water 
  in 
  an 
  Iceland 
  klip-fish 
  is 
  as 
  1 
  to 
  2.12, 
  

   thus, 
  comparatively, 
  more 
  salt 
  to 
  the 
  water, 
  wherefore 
  also 
  it 
  is 
  more 
  durable. 
  

  

  