SIXTEENTH ANNUAL MEETING. 



(lition of tapers, olive oil, Worcestershire sauce, and extract of 

 anchovy and lemons. After remaining in thesecond souse for ten 

 iiours, they are heated in the souse for four to eight hours at 

 about 140 deg. Farh. and are then packed with the souse in air- 

 tight pots or jars. 



2. Acetic Acid and Corboiiate of Soda.—T\\Q fish to be preserved 

 are put in barrels, or other packages, with a liquid composed of 

 acetic acid and carbonate of soda, in sufficient quantities to make 

 a slightly acid solution of acetate of soda, to which is added 

 en(jugh water to give the liquid a density of three to five degrees. 

 A few grains of salt may be added to give an agreeable taste, and 

 about five drops of nitrate of soda for each pound of the liquid 

 to preserve the color of the substance. Prepared chalk may be 

 used instead of carbonate of soda. The fish may be kept in this 

 solution, or after being saturated with a denser liquid maybe 

 dried. 



3. Boracic Acid and Common Salt. — In the United States, until 

 withina very few years, little advantage has been taken in the fish 

 trade of the effective preservative power of boracic acid in com- 

 bination with common salt. In 1883, the writer found that at 

 Gloucester, Mass., the headquarters in this country for the cur- 

 ing of dry salted fish, the use of boracic acid was just begun, 

 and then only by a few curers. Since that date, however, "Pre- 

 servaline " and other chemical powders having the above sub- 

 stances as their base have come into quite general use, partic- 

 ularly in the warmer months, when without this preservative it 

 is often found impossible to keep dry fish in good condition for 

 many weeks or even days. This powder checks the peculiar 

 reddening so commonly seen on dry salted fish in summer. 



The chemical powder used by the Norwegians in preserving 

 fresh herring for export, is a mixture of boracic acid and salt, 

 using about two pounds of salt to eacli pound of boracic acid. 

 Herring are packed in barrels, in the ordinary method with alter- 

 nate layers of fish and powder, and after the barrel is headed they 

 are "pickled" with a weak solution of pure boracic acid. Fish 

 preserved in this way will keep perfectly fresh and of their nat- 

 ural flavor for a week (jr even longer." The Norwegians have 



