OUR SEA FISHERIES. 197 



every day, as that commands the best price. It only 

 requires the cod-livers to be put into a dry tin pan, 

 and the pan placed inside a metal pot containing 

 water, which, being brought to the boil, heats the tin 

 pan as it were by steam, and causes the oil to exude 

 from the livers. When all is out it is taken and put 

 into flannel bags, and allowed to strain through them, 

 when it is pure for the market. These pans are very 

 simple and easy of management. I have seen them 

 made some years ago by Mr. T. Statham, tinsmith, 

 Eyemouth, Berwickshire, and used there by the Messrs. 

 Dickson, whose cod-liver oil, so prepared, was famed 

 for its sweetness and purity. 



Some person, acquainted with gutting, splitting, 

 and salting fish will require to be on board every 

 ship going to Eockall. The company's welled 

 smack for carrying the live fish could be filled 

 up at Eockall in two days at most, with the 

 assistance of the stationary ships' crews, and thus 

 be kept carrying the fish alive to some suitable 

 railway harbour near the best market, where the 

 fish could be taken from the well, and forwarded 

 in boxes by rail in one or two hours. There is a 

 difficulty in getting such large fish to live, hauled 

 from such a depth, which can be overcome, where the 

 are so numerous, by adopting the plan used by the 



