22 9 



description of the requisite arrangements would show that 

 the system outlined is not by any means an impracti- 

 cable one or difficult to put in operation. It was not 

 brought to your attention in the belief that it was a new 

 discovery, nor that it would be revolutionary in its opera- 

 tion ; but solely in the endeavour to contribute in a small 

 degree to the fund of practical information relating to Fish 

 Supply. 



Thanking you, Gentlemen, for your patient attention, I 

 would, in- conclusion, express the hope that the views I 

 have set forth will provoke discussion, especially upon 

 the point of packing fish in ice, and that they may also 

 induce experiments to determine the maximum degree of 

 temperature compatible with safety. 



DISCUSSION. 



Mr. KENNETH CORNISH said he had paid a good deal 

 of attention to this subject, and the question of chilling or 

 freezing fish had also come under his consideration. Mr. 

 Kilbourn would be right in protesting against the practice 

 of absolutely freezing, because the result was to cause the 

 water in the fibrillae of the muscles to expand, which burst 

 and set free the juices as soon as thawing commenced. This 

 was the reason why meat which had been frozen went bad 

 so rapidly. What was proposed was perfectly practicable, 

 and he believed the new processes for the purpose would 

 probably be brought forward as soon as the new Patent 

 Act came into operation. The amount of cold required 

 could, he believed, be regulated to a degree which at 

 present there was no means of doing. From experiments 

 he made, he came to the conclusion that the proper limit 



