﻿350 
  REPORT 
  OF 
  COMMISSIONER 
  OF 
  FISH 
  AND 
  FISHERIES. 
  [26] 
  

  

  As 
  regards 
  quality 
  (under 
  which 
  size 
  and 
  condition 
  of 
  flesh 
  also 
  be- 
  

   longs, 
  strictly 
  speaking, 
  but 
  which 
  we 
  do 
  not 
  consider 
  here), 
  fish 
  are 
  

   divided 
  among 
  us 
  at 
  tbe 
  "reception" 
  into 
  only 
  two 
  hinds, 
  unassorted 
  

   and 
  rejected, 
  while 
  the 
  price 
  in 
  part 
  has 
  a 
  division 
  into 
  three, 
  depending 
  

   upon 
  whether 
  in 
  the 
  agreement 
  as 
  to 
  price 
  attention 
  is 
  paid 
  to 
  the 
  im- 
  

   pression 
  which 
  is 
  made 
  by 
  preliminary 
  examination 
  into 
  the 
  condition 
  of 
  

   the 
  cargo. 
  In 
  this 
  way 
  the 
  truly 
  good, 
  well-made 
  fish 
  do 
  not 
  get 
  full 
  

   justice, 
  while 
  less 
  carefully 
  manufactured 
  fish, 
  on 
  the 
  other 
  hand, 
  bring 
  

   a 
  price 
  which 
  they 
  would 
  not 
  have 
  reached 
  had 
  there 
  beeu 
  two 
  sorters 
  in- 
  

   stead 
  of 
  one 
  — 
  unassorted. 
  The 
  present 
  universal 
  method 
  of 
  sale, 
  there- 
  

   fore, 
  rather 
  encourages 
  the 
  manufacturers 
  to 
  produce 
  a 
  medium 
  article 
  

   than 
  to 
  attempt 
  to 
  make 
  the 
  most 
  possible 
  out 
  of 
  the 
  raw 
  product. 
  The 
  

   result 
  of 
  this, 
  besides 
  the 
  direct 
  loss 
  which 
  arises 
  from 
  not 
  making 
  the 
  

   most 
  out 
  of 
  what 
  we 
  have, 
  will 
  be 
  increasing 
  discredit 
  in 
  the 
  world's 
  

   markets, 
  which 
  again 
  will 
  cause 
  the 
  Norwegian 
  klip-fish 
  to 
  be 
  sold 
  only 
  

   when 
  other 
  better 
  wares 
  are 
  not 
  to 
  be 
  had. 
  At 
  present 
  the 
  result 
  is 
  not 
  

   so 
  evident 
  with 
  klip-fish 
  as 
  with 
  herring 
  ; 
  but 
  if 
  the 
  system 
  is 
  continued 
  

   the 
  Norwegian 
  klip-fish 
  industry 
  and 
  those 
  which 
  are 
  associated 
  with 
  

   it 
  will 
  in 
  a 
  longer 
  or 
  shorter 
  time 
  meet 
  the 
  same 
  fate 
  as 
  every 
  prodigal, 
  

   disorderly 
  economy, 
  in 
  which 
  everything 
  " 
  gaar 
  2 
  }aa 
  -Raws," 
  an 
  expres- 
  

   sion 
  which 
  we 
  may 
  be 
  allowed 
  to 
  use, 
  although 
  it 
  is 
  scarcely 
  grammat- 
  

   ical. 
  We 
  ask, 
  what 
  encouragement 
  has 
  one 
  to 
  purchase 
  by 
  preference 
  

   fresh 
  fish, 
  or 
  to 
  pay 
  for 
  their 
  dressing, 
  or 
  to 
  wash 
  them, 
  or 
  to 
  use 
  the 
  means 
  

   necessary 
  that 
  the 
  drying 
  may 
  be 
  as 
  complete 
  as 
  possible, 
  when 
  no 
  

   special 
  attention 
  is 
  paid 
  to 
  these 
  different 
  factors, 
  although 
  they 
  contain 
  

   all 
  the 
  conditions 
  for 
  securing 
  especially 
  desirable 
  products, 
  or 
  when 
  

   they 
  are 
  not 
  considered 
  in 
  their 
  full 
  bearing, 
  but 
  disappear, 
  so 
  to 
  speak, 
  

   into 
  " 
  chaos"? 
  

  

  We 
  have 
  in 
  the 
  foregoing 
  shown 
  how 
  certain 
  conditions, 
  under 
  which 
  

   the 
  greater 
  portion 
  of 
  our 
  fisheries 
  are 
  conducted, 
  make 
  the 
  Norwegian 
  

   products 
  in 
  many 
  respects 
  faulty 
  and 
  cause 
  them 
  to 
  be 
  surpassed 
  by 
  those 
  

   of 
  our 
  competitors. 
  But 
  just 
  herein 
  is 
  an 
  invitation 
  to 
  keep 
  pace 
  with 
  

   them, 
  where" 
  the 
  conditions 
  are 
  the 
  same; 
  while 
  the 
  present 
  mode 
  of 
  

   sorting 
  and 
  of 
  manufacture 
  consequently 
  thereby 
  produces, 
  by 
  a 
  similar 
  

   principle, 
  the 
  opposite 
  result. 
  It 
  brings 
  the 
  manufacture 
  down 
  instead 
  

   of 
  improving 
  it. 
  We 
  cannot, 
  therefore, 
  sufficiently 
  emphasize 
  the 
  neces- 
  

   sity 
  in 
  the 
  purchase 
  from 
  the 
  producer 
  of 
  resuming 
  the 
  old 
  method 
  of 
  

   sorting 
  with 
  its 
  three 
  classes: 
  First 
  quality, 
  white, 
  well-dried, 
  perfect 
  

   fish, 
  and, 
  if 
  size 
  is 
  taken 
  into 
  consideration, 
  large, 
  plump 
  fish 
  ; 
  " 
  Mods- 
  

   tuvcn 
  v 
  ought 
  to 
  be 
  rejected. 
  Second 
  quality, 
  overworked, 
  salt-burned, 
  

   indifferently 
  dried, 
  yellow 
  fish. 
  Rejected, 
  lacerated, 
  damp, 
  split, 
  sun- 
  

   burned, 
  dark, 
  sour 
  fish. 
  

  

  In 
  the 
  foregoing 
  remarks 
  we 
  advised 
  the 
  producer 
  to 
  sort 
  his 
  fish 
  at 
  

   the 
  salting 
  and 
  at 
  the 
  washing 
  onty 
  because 
  w 
  T 
  e 
  believe 
  that 
  he 
  can 
  thereby 
  

   contribute 
  to 
  the 
  accomplishment) 
  of 
  the 
  proposed 
  reform. 
  If 
  he 
  comes 
  

   into 
  the 
  market 
  with 
  unassorted 
  fish,, 
  he 
  must 
  sell 
  the 
  whole 
  lot 
  to 
  onq 
  

  

  