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How long, and by what means can these disorganising 

 forces be kept quiescent ? 



In answer to this question I have before stated, and 

 deem it of sufficient importance to repeat, that the fish, as 

 soon as out of the water, should be thoroughly cooled from 

 surface to centre, and as quickly as possible, to a point that 

 will effectually check the development of these destructive 

 germs. I have also stated that scrupulous cleanliness in 

 every department is of vital importance ; failing in this, 

 you infect the fish with developed Bacteria, and accelerate 

 putrefaction by many hours, if not by days. 



The inconsistency, one might almost say the absurdity, of 

 taking ice from the shore to preserve the fish, and at the 

 same time take the ripened germs of contagion to destroy 

 them, will be apparent to every one who rightly under- 

 stands this disorganising process. 



To secure the degree of cleanliness necessary, metal 

 linings to the storage compartments, and metal boxes for 

 holding and handling the fish, were recommended. 



Piling fish one upon another tends to shorten the 

 period of preservation, and frequent handling impairs the 

 quality. 



It will be an important point gained to be able to land 

 fish in better condition than ever before attainable, but no 

 system can be considered as completely successful unless 

 it includes the delivery of the fish in a sound condition to 

 the various markets for final disposal, less than this will 

 not fulfil the public requirements. 



To bring fish fresh from Ireland or the north of Scotland, 

 will require an organised system, complete in every detail, 

 and the preserving influence must be continuous from 

 ocean to market. 



Did time and the limits of this paper permit, detailed 



