AND THE FISH THEREOF. 



I5 1 



The closed tins are then boiled for a few hours, in large kettles, at a 

 temperature of 21 2° F. The tins are then examined for leakage, and the 

 sound ones are packed in cases. The tins are made on the establishment, 

 the tin-plates being imported from England. The manufacturers receive a 

 drawback on the tins exported equal to the amount of duty paid on the 

 tin-plates. They also buy the salt from Government on the same terms as 

 the common curers. The oil is imported from Italy or France, paying a 

 duty of 5s. per 100 kilogr., the inland oil from Istria and Dalmatia not being 

 sufficiently clean for the purpose ; a process for filtering the oil is also 

 adopted. The empty tins cost from 8-20 soldi (ifd.-4d.) a piece, according 

 to size. The Sardines in tins are sold at Trieste, the small ones at 30 soldi 

 (6d.) ; those containing 12, at 45 soldi (od.) ; 20, at 60 soldi (is.) ; and 30, at 

 1 fl. (is. Sd.). 1 



The success of this new industry, which is daily assuming larger pro- 

 portions, and bids fair to supplant the common method of curing, is due to 

 Mr. Carl Warhanek, who first tried this process at Fiume in 1861, and then 

 removed to Gelsa, on the island of Lesina. The high import duties on the 

 oil and tins in Dalmatia forced him to renounce Gelsa, whence he removed 

 to Barcola (S. Bortolo), near Trieste, where, at length, his venture met with 

 well-earned success. In 1872 he extended his establishment to Grado. The 

 establishment at San Bortolo has since been abandoned, and new factories 

 have been started at Duino, I sola, and Rovigno. A similar establishment, 

 started at Fiume about the year 1870, proved unsuccessful, for what reason 

 it is difficult to say. Besides the Sardine, the Norway Lobster (Scampo) and 

 the Tunny ( Ton) are preserved in oil at Duino. 



On the islands of the Ouarnero and in South Dalmatia many kinds of 

 submarine animals, — chiefly Cephalopods, Conger-eels, Sharks, Rays, some- 

 times also the Basse and Gilt-head, — are split up along the belly, the soft 

 parts extracted, and the flesh either simply dried in the sun, or slightly salted 

 and smoked and kept for winter food. The Cephalopods are also exported 



1 As the florin is subject to constant fluctuations, the value in sterling can only be given 

 approximately ; throughout, the florin, Austrian currency, has been taken at is. Sif. 



