﻿[115] 
  PATENTS 
  ISSUED 
  RELATING 
  TO 
  FISH 
  AND 
  FISHERIES. 
  1089 
  

  

  No. 
  276868. 
  

  

  (Frederick 
  B. 
  Nichols 
  and 
  Cathcart 
  Thomson, 
  of 
  Halifax, 
  Nova 
  Scotia, 
  Canada, 
  said 
  

   Nichols 
  assignor 
  to 
  said 
  Thomson 
  ; 
  patented 
  May 
  1, 
  1883 
  ; 
  process 
  of 
  manufactur- 
  

   ing 
  fish-meal. 
  No 
  drawing.) 
  

  

  The 
  fish 
  are 
  headed 
  and 
  split 
  and 
  a 
  portion 
  of 
  the 
  backbone 
  is 
  re- 
  

   moved 
  in 
  the 
  same 
  manner 
  as 
  for 
  making 
  the 
  ordinary 
  dry 
  salted 
  fish. 
  

   The 
  pieces 
  are 
  then 
  washed 
  and 
  all 
  bloody 
  portions 
  removed. 
  Very 
  

   little 
  salt 
  should, 
  it 
  is 
  said, 
  be 
  used 
  in 
  curing, 
  as 
  heavy 
  salting 
  makes 
  

   an 
  inferior 
  meal, 
  even 
  when 
  the 
  excess 
  is 
  removed 
  by 
  water 
  previous 
  

   to 
  drying. 
  For 
  some 
  qualities 
  of 
  meal 
  it 
  is 
  preferred 
  to 
  dry 
  without 
  

   salt. 
  In 
  this 
  state 
  the 
  fish 
  would 
  soon 
  spoil, 
  and 
  very 
  rapid 
  drying 
  

   must 
  be 
  resorted 
  to 
  in 
  order 
  to 
  save 
  them. 
  The 
  immediate 
  application 
  

   of 
  currents 
  of 
  hot 
  air 
  would 
  accomplish 
  this, 
  but 
  would 
  render 
  the 
  skin 
  

   so 
  friable 
  as 
  to 
  defeat 
  the 
  after 
  process, 
  and 
  in 
  other 
  respects 
  injure 
  it 
  

   for 
  making 
  meal, 
  and 
  open-air 
  drying 
  would 
  not 
  be 
  speedy 
  enough 
  to 
  

   keep 
  the 
  fish 
  from 
  tainting. 
  In 
  order 
  to 
  obviate 
  these 
  difficulties, 
  the 
  

   fish-drying 
  house 
  and 
  apparatus 
  of 
  the 
  patent 
  granted 
  this 
  inventor 
  

   December 
  6, 
  1881, 
  No. 
  260382, 
  is 
  employed. 
  The 
  drying 
  must 
  be 
  more 
  

   thorough 
  than 
  for 
  ordinary 
  dried 
  fish, 
  in 
  order 
  to 
  make 
  the 
  fish 
  hard 
  

   and 
  crisp. 
  The 
  hard-dried 
  fish 
  are 
  made 
  small 
  enough 
  to 
  be 
  fed 
  into 
  

   the 
  hopper 
  of 
  a 
  mill 
  to 
  be 
  coarsely 
  ground. 
  Almost 
  any 
  kind 
  of 
  grind- 
  

   ing 
  mill 
  may 
  be 
  used, 
  provided 
  it 
  is 
  not 
  too 
  sharp, 
  and 
  is 
  set 
  high 
  for 
  

   coarse 
  grinding 
  for 
  the 
  first 
  run. 
  This 
  run 
  should 
  be 
  bolted 
  through 
  

   sieves 
  having 
  about 
  one 
  huudred 
  and 
  forty-four 
  meshes 
  to 
  the 
  square 
  

   inch. 
  About 
  75 
  per 
  cent, 
  of 
  it 
  should 
  pass 
  through 
  the 
  bolt. 
  The 
  re- 
  

   mainder, 
  which 
  is 
  too 
  coarse 
  to 
  pass, 
  consists 
  of 
  the 
  bones 
  and 
  the 
  skin 
  

   with 
  considerable 
  fish 
  flesh 
  adhering 
  to 
  it. 
  In 
  order 
  to 
  utilize 
  this, 
  it 
  

   is 
  reground 
  with 
  the 
  mill 
  set 
  closer, 
  and 
  again 
  passed 
  through 
  the 
  bolt. 
  

   If 
  on 
  examination 
  much 
  fish 
  adheres 
  to 
  the 
  skin, 
  it 
  should 
  be 
  subjected 
  

   to 
  another 
  grinding 
  with 
  a 
  still 
  closer 
  set 
  of 
  the 
  mill, 
  and 
  agaiu 
  passed 
  

   through 
  the 
  bolt. 
  The 
  residue 
  from 
  this, 
  consisting 
  principally 
  of 
  skin, 
  

   bones, 
  and 
  scales, 
  should 
  not 
  amount 
  to 
  more 
  than 
  10 
  per 
  cent, 
  of 
  the 
  

   weight 
  of 
  the 
  dried 
  fish. 
  This 
  residue 
  can 
  be 
  utilized 
  as 
  manure. 
  The 
  

   product 
  of 
  the 
  last 
  grindings 
  contain 
  considerable 
  of 
  the 
  white 
  portion 
  

   of 
  the 
  skin 
  with 
  fragments 
  of 
  bone 
  and 
  enough 
  of 
  the 
  black 
  skin 
  to 
  give 
  

   a 
  coarse 
  dirty 
  appearance 
  to 
  the 
  meal. 
  In 
  order 
  to 
  remedy 
  this, 
  it 
  

   should 
  be 
  again 
  ground 
  in 
  a 
  sharper 
  and 
  closer 
  set 
  mill 
  to 
  reduce 
  it 
  to 
  

   a 
  fine 
  meal, 
  and 
  this, 
  being 
  passed 
  through 
  a 
  bolt 
  having 
  about 
  four 
  

   hundred 
  meshes 
  to 
  the 
  square 
  inch, 
  gives 
  a 
  fine 
  product, 
  and 
  contains 
  

   the 
  most 
  nourishing 
  portion 
  of 
  the 
  fish. 
  The 
  last 
  product 
  can 
  be 
  either 
  

   used 
  alone 
  or 
  incorporated 
  with 
  the 
  first 
  by 
  uniform 
  mixing. 
  

  

  The 
  inventors 
  say 
  : 
  

  

  " 
  We 
  are 
  aware 
  that 
  fish-meal 
  has 
  been 
  previously 
  made 
  ; 
  but 
  in 
  all 
  

   previous 
  processes, 
  so 
  far 
  as 
  we 
  are 
  aware, 
  the 
  fish 
  used 
  have 
  been 
  so 
  

   salt 
  as 
  to 
  require 
  soaking 
  the 
  meal 
  to 
  remove 
  the 
  excess 
  of 
  salt 
  before 
  

   S. 
  Mis. 
  70 
  — 
  69 
  

  

  