salting them whole and ungutted . It is also amply testi- 

 fied by the smell and visual examioation of an opened 

 fish. Some security might he given to consumers, by 

 Government insisting that every package of fessikh 

 leaving the Mislaha be stamped or branded with the 

 manufacturer's name. In time this certificate of origin 

 would become a guarantee of the quality. 



Salted fish recommends itself to the people from its. 

 cheapness, but on the score of true economy it is not so. 

 By the chemical action of the salt on the food consti- 

 tuents, over one third of them is abstracted. This includes, 

 albumen, creatin, creatinin, etc., substances which form 

 the bulk of meat extract, and give to it its' stimulating 

 virtue. 



To take salt in one's food is one thing, to feed on salted 

 food is another. In the former case it is a condiment 

 and there can be no doubt of its beneficial effect, . while 

 in the latter, not only is there entailed the partaking of a, 

 larger quantity of food, but also, the amount of salt taken 

 into the system acts as a poison, digestion is impaired 

 and the Ileal th of the individual suffers. This, apart from 

 the faulty preparation of fessikh, warrants steps being 

 taken to supersede it by a new, and more wholesome 

 method. 



Methods sug'gested to supersede 

 the manufacture of "Fessikh". 



Much prejudice would have to be overcome in eflfect- 

 ing a change^ and individual taste would require to be 



