YANKEE INVENTION OF DRY-FREEZING. 343 



the industry was begun, but am informed that it was such a 

 favorite dish with George IY. that it was constantly on his 

 breakfast-table during the winter. 



The curing of haddocks by moderately salting them and 

 then smoking them over a smudge made of smothered peat 

 was an invention of some pretty Scotch woman with like 

 most of her countrymen of both sexes more brains and loy- 

 alty than money. She was, withal, a woman with an excel- 

 lent gotit, as her invention proved ; for she had not followed 

 the business long before many persons usurped her invention, 

 and, instead of smoking them over the pure peat-reek- fires, 

 they used green wood of any kind that would make a smoke. 

 Thus the Findon haddocks lost favor in some quarters ; yet, 

 poor as it was made by bad smoking, there was still left a de- 

 gree of delicacy, and the flavor was still so much admired as 

 to divide the interest with the Yarmouth bloater as a break- 

 fast-fish. Finally, as the " schoolmaster abroad" ascertained 

 that the waters on our Eastern coast teem with haddocks, he 

 intimated their value as a breakfast luxury, when several mem- 

 bers of Brother Jonathan's family were not long in seeing the 

 point of interest in the question. The result is that, within 

 the past five years, no industry has grown faster, according to 

 its pasture of short capital, than has the manufacture and 

 trade in Findon haddocks, the annual amount of which in the 

 United States is not much short of half a million of dollars. 



PRESERVING FOOD-FISHES FRESH. 



The Yankee invention for refrigerating salmon in an at- 

 mosphere of such a degree of cold as is desired, and from 

 which all dampness is excluded, has greatly increased the 

 amount of consumption of fresh salmon in the border cities 

 of the United States within the past three years. Already 

 the Canadians are profiting by an invention which their prox- 

 imity to salmon-waters renders of immense utility to them. 

 This invention requires to be used when the fish are entirely 

 fresh, and have not been much handled. It consists simply 



