36 COD AND OTHEE SALT FISH FOB THE MARKET. 



from four to seven times, and while it may not be demonstrable 

 that this is injurious or objectionable, it does not give an impression 

 of the careful handling which the product deserves. The handling 

 with the pew means, first, throwing the fish upon the deck of the ves- 

 sel, then upon a staging, if the tide be low, and lastly upon the dock. 

 The men walk among the fish, frequently stepping on them, and 

 whether their boots are clean or not this does not seem to be taking 

 proper care. The use of slat platforms on which to pitch the fish 

 was introduced this season and is an improvement but not a sufficient 

 one. A flexible conveyor working from the hold of the vessel to the 

 scales would not be difficult to construct and is certainly needed; as 

 a labor-saving device it should quickly repay the cost of installation. 



While the fish are being pewed from the vessel to the scales, they 

 are examined for spoilage, and this work is very thoroughly done. 

 The writer had an opportunity to see a number of cargoes inspected, 

 and the work was done as carefully as if the presence of an official 

 inspector had been known. 



The fish are thrown from the scales into a tank of water and 

 dipped out again onto trucks to be wheeled into the butt shed. If 

 the fish show any crusting of salt or a poor surface, they may be 

 hand scrubbed with brushes. Sometimes they are passed through 

 two tanks, the water in which is changed frequently, but it soon looks 

 dirty, as would be the case with any like body of water into which 

 are thrown fish or any other product on which there is discolored salt 

 and soluble matter. The washing of the fish at this time or after 

 they have been in the butts is the most disagreeable part of the work 

 about the fish factory and could be greatly improved. It is probable 

 that it could be done with some mechanical appliances much more 

 effectively and economically than by hand. 



The newer butt sheds certainly leave little to be desired from a 

 sanitary point of view. They are built in a most substantial manner 

 on an incline with cement floors and water is supplied to all parts 

 so that everything may be flushed clean. The older sheds have nearly 

 all been repaired until they are in good condition. Some of the butts 

 are old and have been used over and over for years, but apparently 

 are good for many more. The fish are not subject to spoilage of any 

 kind while in the butt and covered with brine. 



The drying is accomplished in the driers and on the flakes, where 

 the greater part of this work is done. Formerly the flake yards were 

 placed on the ground, but these have been moved to the tops of the 

 buildings and out upon the docks in order to avoid the dust from 

 the street. There are only two large flake yards remaining along 

 the roadside and the statement is made that no drying is ever done 

 when the wind is from the direction which would carry dust from 

 the street onto the fish, because the wind blows from this direction 



