64 Great Britain Class 111. Commercial and Economic. 



DIVISION XXIY. ; 



Contracts of partnerships ; insurances of, life, boats, gear, &c. ; 

 benefit societies, 



5&. SHIPWRECKED FISHERMEN AND MARINERS' 

 JtO.AL BENEVOLENT SOCIETY, THE, Hibernian Chambers, London Bridge. 

 (1) ?rame with Testimonial. (2) Frame with Testimonial. (3) Frame with Forms, &c. 

 (4) mnual Publications. (5) Quarterly Publications. (6) Gold Medals. (7) Silver Medals. 

 (8)Jther Medals. (9) Flags, &c. (10) Serial Issues and Pamphlets. [West End of Life^ 

 boaiShed.-] 



J4Qc. THAMES CHURCH MISSION TO SEAMEN, FISHER- 

 MAN", &c. (THE), 31 New Bridge Street, Ludgate Circus. Various Exhibits illustrative 

 ofpe Society's important effort to reach the deep-sea fishermen by means of Mission Smacks 

 erasing with the fleets. [Entrance Hall.'] 



. BRITISH AND FOREIGN BIBLE SpCIETY, 146 Queen 

 Vftoria Street, E.G. Copies of the Holy Scriptures in whole or in part in 250 languages or 

 delects. Scriptures at low prices supplied to Sailors and Fishermen. [Corridor to Fish 



CLASS III. COMMERCIAL AND ECONOMIC. 

 ARATION, PRESERVATION, AND UTILIZATION OF FISH AND ALL FORMS OF LIFE 



INCLUDED IN CLASS V. 



HIS class has been divided into two groups, consisting (1) of those products of the fisheries 

 hich by undergoing some process of preservation can be made available as useful articles 

 f food for weeks, months, or even years after the fish so treated has been caught, and (2) 

 thers from which oils, manures, and materials applicable to mechanical, agricultural or 

 ornamental purposes are obtained. 



Attention may first be directed to the various modes of curing fish for edible purposes, 

 and these are mainly included under salting and smoking, although simply drying in the 

 air is sufficient in some cases as a rough mode of preservation. In our own country, and 

 especially in Sweden and Norway among Continental nations, curing operations have long 

 been extensively carried on, and wholesome competition between them to meet the require- 

 ments of the German and other markets has done much to ensure the strictest attention being 

 given to the selection of the best fish and all that is necessary for perfection in curing. This 

 especially refers to what is known in this country as the " White herring cure," a method of 

 preservation which employs thousands of men and women in Scotland, and which a special 

 Board of Fisheries takes under its immediate superintendence, and certifies with its brand 

 on the casks if the curing has been properly done, and the curers desire the official marks. 

 The preparation of white herrings is very simple, and essentially consists in packing the fish 

 in salt, which soon turns to brine, and this method of preparation is termed the " wet cure." 

 The same method is applicable to other kinds of fish, particularly to cod and ling, and with 

 some little modification to pilchards, which in Cornwall and on the north coast of Spain 

 are largely cured for the Mediterranean markets. The great distinction between the treat- 

 ment of pilchards and other kinds of fish cured wet being in the fact of pilchards being piled 

 up in alternate layers of fish and salt on the ground for a few weeks before they are finally 

 packed with salt in the barrels. By this treatment a considerable quantity of useful oil is 

 obtained from them, and the fish are rendered more palatable. The numerous examples of 

 fish from various countries cured by merely salting and drying show how much may be done 

 in preserving fish for food with little trouble and at a trifling cost. The important fisheries 

 of Newfoundland well represent this method of curing. Another mode of preservation is 

 that so familiar on our tables in the form of sardines cured in oil. This method is applied 

 to several kinds of fish in foreign countries, but has been only tried in our own within the 

 last few years, and that with young pilchards, the fish which in France are so largely cured 

 and sold under the name of sardines. 



Curing with salt and smoke is a more elaborate process, which is especially carried out 

 in this country, and the several models of curing-houses here exhibited well illustrate the 

 manner in which red herrings, bloaters and kippers are prepared for the home and foreign 

 markets, and will be examined with general interest, This mode of curing has been enor- 



