FACTORY EXPERIMENTS IN CURING. 25 



placed in the butts for forty-eight hours, two bushels of salt used, 

 and the butt filled with pickle. 



Hake, cusk, and haddock are put up in packages similar to those 

 used for the cod. 



BY-PRODUCTS. 



The by-products are the gurry or fresh waste, heads, etc., the skins, 

 fins, bones, and the livers and sounds. The heads and other waste 

 portions go- to the glue factory and are converted into fertilizer and 

 chicken feed after the little glue is extracted. The cod and cusk 

 skins are the most valuable for glue, and for these a price of $65 a 

 ton is received. They are carefully separated from other refuse. 

 The hake, haddock, and few pollock skins go with the bones and fins 

 at $16 a ton. 



The livers are all thrown into hogsheads at the time the fish are 

 dressed and are saved for oil. The oil from the old livers is used for 

 tanning leather, the price being about 20 cents per bucket. The 

 livers from fresh fish are sold for about $3 per barrel for the manu- 

 facture of cod-liver oil used in medicine. The oil alone has a large 

 commercial value. One vessel is reported to have received $800 on 

 a single trip for the livers alone. 



Cod and hake sounds are saved, the former for food, and the latter 

 for making isinglass for clarifying beer. The price for cod sounds 

 used to be 42 cents and for hake $1.42 a pound, but the price has 

 greatly declined since seaweed has been introduced as a clarifying 

 agent. Cusk skins are also prepared as a clarifying agent, especially 



for coffee. 



/ 



FACTORY EXPERIMENTS IN CURING CODFISH. 

 CHANGES EFFECTED BY SALTING. 



Experimental lots of iced fish were put up in 100-pound kegs, the 

 salting being done in the same manner as in the butt. The fish used 

 were of average quality and rather small in size in order to accom- 

 modate them to the curve of the keg. At intervals, as shown in the 

 following table, 50 grams were taken from a fish in the third layer 

 from the top for the determination of the moisture and salt content. 



