-n - 



considered. An improved method of salting might be 

 introduced which would satisfy the requirements of a 

 sanitarian. Want of enterprise is apparent in the absence 

 of the well-known method of curing, viz : that by smoke, smoke curing 

 All kinds of fish can be treated in this manner, and they 

 are much esteemed and appreciated by most people. The 

 fish are cleaned, gutted, and suspended in a closed shed 

 in which sawdust, or any similar woody material is kept 

 burningl In the course of h''om 12 to 20 hours, the fish, 

 so treated, are ready for transportation and will withstand 

 putrefactive influences for a comparatively long time. 

 The preservative pznnciple is to be found in the oreasote 

 present in the wood smoke, which latter acts also as a 

 drying agent. The processes of salting and smoking may 

 be combined, and the product therefrom possesses fewer 

 disadvantages than that preserved by salt alone. 



Boracic abidand borax have been much used of lalein Boracio acid, 

 jpreserving milk, meat, and other foods. Either maybe 

 employed alone, or together with the other. Boracic acid 

 acts as a- preservative for fresh meat only; that which is 

 previously salted cannot be pre erved by it. 



The element boron, of which the two above-named 

 substances are compounds, does not naturally occur in 

 the human body, but, as small doses of these are not inju- 

 rious to man, and small quantities only are necessary to 

 postpone putrefaction, no harmful effects are anticipated 

 from their use. Some years ago. Prof. Ewart of Edin- 

 burgh University, late Chairman of the Scientific Coni- 

 mittee of the Scottish Fishery Board, examined the desi- 

 i-ability of preserving fish by means of boracic acid, with 



