14(1 



BULLETIN OF THE IH'REAE OF FISHERIES 



(4) Fro.m the vat the jelly is dipped with a peculiar rectangular wooden vessel 



and poured into wooden trays to eool. These trays are about 2 feet long', 1 foot wide, 

 and 3 inches deep, and are arranged in rows in the open air, resting on parallel poles 

 •so as to be clear of the ground. 



(5) At a certain stage of the cooling and hardening process, the contents of the 

 trays are cut into pieces of uniform size, in order to facilitate handling. The cutting 

 is done by means of oblong iron frames, adapted to the shape of the trays, divided 

 into squares of various sizes. One face of the frame has sharpened edges, and the 

 cutting is done by inserting the frame along one side of I lie tray and drawing it 

 horizontally through the jelly. 



(6) The liars are then put one by one in a wooden box slightly larger than them- 

 selves and with a coarse wire orating over the lower end. A wooden piston with a 

 broad end fits into this box, and is pushed against the bar of jelly, forcing it 



Articles used in cutting sea-weed jelly into sticks and bars. 



through the orating in the form of slender sticks. Another way in which kanten 

 is prepared is in the form of blocks, 1| to H inches square and 10 to 12 inches 

 long, which are made with a cutting frame such as has been referred to. There is 

 a shrinkage of one-third in bulk in the course of solidifying. 



(7) The sticks and bars of hardening jelly are arranged in regular rows on 

 Makes occupying an exposed position on a mountain or hillside. The congealing 

 requires one to three days, according to wind and temperature, and si further drying 

 of three or four days is usually allowed. A northwest wind is considered as giving 

 the best results. 



(8) The thoroughly dried pieces are trimmed to uniform lengths and baled for 

 shipment. The thin sticks, known as huoso-kantt n (slender kanten), are 10 to 14 inches 



