38 COD AND OTHER SALT FISH FOE THE MARKET. 



regulations, and spitting should be interdicted for sanitary reasons. 

 These observations on the sanitary features of the work are in line 

 with reasonable and possible improvements comparable with those 

 demanded of the manufacturers of meat food products. 



THE WATER SUPPLY. 



It is generally agreed among the fish packers that sea water is much 

 to be preferred for washing the fish and making the pickle. Well 

 water or fresh water is said to cause some changes which are objec- 

 tionable. At the beginning of this study it was understood that the 

 sea water used was obtained at some distance from the plants and 

 that it was pure. In the course of the examination of the fish organ- 

 isms were found which were recognized as being ordinarily asso- 

 ciated with polluted water, and this led to an investigation as to the 

 cause of their presence. The water used by the packers is from the 

 Gloucester Harbor, and is taken only a few feet from the end of the 

 docks. This harbor is long and narrow, surrounded on three sides 

 by the city, and the surface water from the streets drains into it. 

 Many private sewers and a few fairly large ones discharge into 

 this basin, besides numerous closets upon the docks and those con- 

 nected with cottages that overhang the water. All the brine from 

 the butts, the water from washing fish, and more or less gurry are 

 added to this volume of impurities. The result is a very high bac- 

 terial content and the presence of forms that would condemn the 

 water for any domestic use. Tests were made of the water at all the 

 packing plants and at various places in the harbor beyond the break- 

 water and in the open sea. There was a marked variation in the 

 number of organisms present in the different places and at different 

 stages of the tide. In no case could the water be said to be pure 

 within the inner harbor. The long narrow shape of the harbor and 

 the position of the breakwater preclude the movements of the tide 

 from changing the water each day. A short distance beyond the 

 breakwater, however, and at all points along the eastern coast pure 

 water was obtained, and this should be used. 



DISINFECTANTS. 



A disinfectant is as much needed in fish packing as in any other 

 line of food production. During the part of the year when steam can 

 be used it is very satisfactory for this purpose. A jet of steam di- 

 rected upon the butts, kench racks, carrying boxes, or any other object 

 with which the fish come in contact will be effective if used often. 

 This may be done with a hose by turning the steam upon the walls, 

 etc., or by keeping the apparatus to be disinfected in a tight chamber 

 until a proper temperature has been reached. It is not practicable to 



