﻿1090 
  REPORT 
  OF 
  COMMISSIONER 
  OF 
  FISH 
  AND 
  FISHERIES. 
  [116] 
  

  

  cooking, 
  and 
  the 
  skin, 
  fins, 
  tail, 
  and 
  larger 
  bones 
  removed 
  before 
  grind- 
  

   ing. 
  We 
  propose 
  to 
  use 
  fish 
  dried 
  with 
  little 
  or 
  no 
  salt, 
  and 
  to 
  grind 
  

   them 
  without 
  removing 
  either 
  skin, 
  bones, 
  or 
  other 
  refuse 
  contained 
  in 
  

   fins 
  or 
  tail, 
  and 
  to 
  separate 
  them 
  by 
  bolting." 
  

  

  CLAIM. 
  

  

  " 
  The 
  process 
  of 
  manufacturing 
  fish-meal 
  from 
  dried 
  fish, 
  which 
  con- 
  

   sists 
  in 
  first 
  heading 
  and 
  splitting 
  the 
  fish, 
  then 
  removing 
  the 
  backbone, 
  

   then 
  washing 
  and 
  drying, 
  then 
  chopping, 
  grinding, 
  and 
  bolting 
  through 
  

   sieves, 
  substantially 
  as 
  specified." 
  

  

  No. 
  273074. 
  

  

  (Ralph 
  S. 
  Jennings, 
  Baltimore, 
  Mel. 
  ; 
  patented 
  February 
  27, 
  1883; 
  process 
  of 
  pre- 
  

   serving 
  fish. 
  No 
  elrawing.) 
  

  

  In 
  this 
  process 
  salted 
  fish 
  is 
  subjected 
  to 
  the 
  action 
  of 
  superheated 
  

   steam 
  or 
  hot 
  air 
  to 
  destroy 
  the 
  organic 
  life 
  in 
  the 
  salt 
  with 
  which 
  it 
  is 
  

   cured. 
  It 
  is 
  stated 
  that 
  in 
  salt 
  procured 
  by 
  the 
  evaporation 
  of 
  sea 
  

   water 
  by 
  solar 
  heat, 
  there 
  frequently 
  exist 
  spores 
  of 
  algae, 
  which 
  are 
  

   liable 
  at 
  certain 
  seasons 
  and 
  under 
  certain 
  conditions 
  to 
  impart 
  a 
  red 
  

   color 
  to 
  or 
  cause 
  decomposition 
  of 
  the 
  fish 
  cured 
  with 
  such 
  salt. 
  An 
  

   endless 
  woven 
  wire 
  apron 
  hung 
  on 
  rollers 
  and 
  having 
  within 
  it 
  a 
  nar- 
  

   row 
  box 
  with 
  a 
  foraminous 
  top, 
  may 
  be 
  employed. 
  Into 
  this 
  box 
  heated 
  

   air 
  at 
  450° 
  Fahrenheit 
  may 
  be 
  forced, 
  and 
  be 
  discharged 
  from 
  it 
  against 
  

   the 
  fish 
  which 
  have 
  been 
  placed 
  on 
  the 
  endless 
  apron. 
  Instead 
  of 
  such 
  

   box 
  there 
  may 
  be 
  placed 
  within 
  or 
  underneath 
  the 
  apron 
  a 
  foraminous 
  

   pipe, 
  through 
  which 
  superheated 
  steam 
  or 
  hot 
  air 
  at 
  a 
  temperature 
  of 
  

   400° 
  Fahrenheit 
  is 
  discharged 
  against 
  the 
  fish, 
  while 
  the 
  apron 
  is 
  re- 
  

   volved 
  at 
  such 
  speed 
  as 
  will 
  expose 
  each 
  fish 
  for 
  about 
  two 
  seconds 
  to 
  

   the 
  action. 
  

  

  The 
  inventor 
  says 
  : 
  

  

  "I 
  do 
  not 
  claim 
  boiling 
  salted 
  fish, 
  nor 
  smoking 
  nor 
  drying 
  such, 
  as 
  

   usually 
  heretofore 
  practiced, 
  by 
  means 
  of 
  air 
  or 
  products 
  of 
  combustion, 
  

   for 
  the 
  purpose 
  of 
  curing 
  or 
  drying 
  them 
  ; 
  nor 
  do 
  I 
  claim 
  merety 
  singe- 
  

   ing 
  an 
  animal 
  or 
  article 
  of 
  food, 
  such 
  not 
  being 
  productive 
  of 
  a 
  result 
  

   or 
  results 
  attainable 
  by 
  my 
  invention." 
  

  

  CLAIM. 
  

  

  " 
  The 
  process, 
  substantially 
  as 
  described, 
  of 
  treating 
  salted 
  fish 
  for 
  

   the 
  destruction 
  or 
  killing 
  of 
  the 
  alga 
  germs 
  contained 
  in 
  the 
  salt 
  of 
  such 
  

   fish, 
  such 
  process 
  consisting 
  in 
  rapidly 
  passing, 
  at 
  or 
  about 
  at 
  a 
  speed 
  

   as 
  hereinbefore 
  mentioned, 
  the 
  fish 
  over 
  a 
  sufficiently-heated 
  surface, 
  or 
  

   through 
  or 
  in 
  contact 
  with 
  heated 
  air 
  or 
  superheated 
  steam 
  at 
  or 
  about 
  

   a 
  temperature 
  of 
  400° 
  Fahrenheit, 
  so 
  as 
  to 
  superficially 
  heat 
  the 
  fish 
  to 
  

   an 
  extent 
  required 
  to 
  kill 
  the 
  said 
  germs, 
  without 
  heating 
  the 
  interior 
  

   of 
  the 
  fish 
  to 
  the 
  injury 
  thereof." 
  

  

  