CONTENTS. 



Page. 



Introduction 5 



Cod fishing 6 



Grand Bank fishing or trawling 6 



Dory hand-line fishing 10 



Rip fishing 11 



Georges hand-line fishing 11 



Classifying and handling the fish on shore 12 



Curing 13 



Pickling 14 



Waterhorsing 15 



Drying 15 



Quality and quantity of salt used 18 



Storage 20 



Dressing and packing '. 21 



Losses in weight 22 



Shipping packages 23 



By-products 25 



Factory experiments in curing codfish 25 



Changes effected by salting 25 



Effect of the different kinds of salt on skinning and appearance 30 



Effect of exclusion of air 30 



Effects of temperature 32 



Use of acetic acid to prevent reddening 33 



Sanitary conditions 34 



Handling and storage 34 



The water supply 38 



Disinfectants 38 



Preservatives 39 



Bacteriology of reddened codfish 40 



Earlier investigations 40 



General observations on reddening 43 



Description of organisms 47 



Coccus 48 



Growth in various media 49 



Temperature tests 51 



Reaction of media 51 



Bacillus 52 



Growth in various media 52 



Enzy ms 53 



Brown mold 53 



Appearance of mold 53 



Effect of fungus 54 



Loss 54 



3 



