34 AMERICAN FISHERIES SOCIETY. 



SO that the liquid will produce sensible acid reaction upon blue 

 reaction paper. 



/. Sulphite of soda and carbolic acid in solution in proportion 

 of 5 gals, water, 2 lbs. selphite of soda and 20Z. carbolic acid. 



,^,^ Hydrocarbon substituted for the air, which occupies the 

 space in and aroiuid the substance to be preserved and subject- 

 ing the same to a temperature of about 30 deg. Fahr., the gas en- 

 tering bv a hole at the top and tlie air escaping through a hole 

 in the bottom of the package. 



//. A solution of salicylic acid dissolved in water, with whicli 

 the fish is impregnated under hydraulic pressure. 



/. Salicylic acid dissolved in hot glycerine and mixed with hot 

 water. Preserving cans are coated on the inside with the above 

 solution, then the fish are hermetically sealed in the ordinary 

 manner. 



/. A brine of composition for preserving fish, meat, etc.. con- 

 sisting of a solution of starch, sugar or glucose and common salt. 



k. Fish are packed in a dry powder of gypsum and carbon and 

 then enveloped with plastic sliell, composed of gypsum, carbon, 

 silicate of soda and water. 



/. Fish washed in lime water then rubbed with pepper, salt- 

 petre and fine salt. 



/;/. Fish packed in air-tight packages and subjected to vapor of 

 chloroform. 



//. Gaseous sulphide of carbon is forced into the fish. 



0. A solution of equal parts of water and bisulphite of lime. 



/. Fish are covered with a c(jatiiig of gum and immersed in 

 acetate of alumina then a solution of gelatine allowing tiie whole 

 to dry on the surface. 



(]. Fish are immersed in a solution of gum, benzoin and ahuu. 



Wasliiiii^toii, D. C. 



Mr. May — The paper just read treats of preserving fish by 

 means of acids and other compounds, but does n(jt say what effect 

 these preservatives have upon the human stcjmach. Is there any 



