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asserted that Whitman’s dryer does the work thoroughly. The use 
of the mechanical dryer saves much time and labour, for, 
given favourable weather conditions, it requires about six weeks 
to cure and dry fish by the sun and wind process, during all which 
time the fish has to be constantly turned, calling for constant 
attention, while the artificial dryer does the work in forty-eight 
to sixty hours. 
British Columbia’s output of cod for 1908 was only 630,000 pound, 
valued at $37,800, as compared with an annual average of 2,000,000 
pounds valued at $10,000,000 caught by California and Washington 
fishermen. These figures show the opportunities of this industry in 
British Columbia waters. 
HERRING. 
Although there is a great abundance of herring in British 
Columbia waters, the catching and curing of these fish is only 
beginning to secure the attention which its importance deserves. 
The Atlantic herring fishery has been a profitable branch of the 
fishing industry for many years, herring occupying the fourth place 
on the list of principal commercial fishes, from 1869 to 1908, and 
yielding in that period an average value of over $2,000,000 annually. 
Canadian herring have always had as strong rivals in the foreign 
markets, the Scottish, Norwegian and Dutch products, although 
they were declared by experts to be quite equal to their competitors 
in size, quality and flavour, the drawback to their acceptance being 
defective methods of curing and packing, which resulted in 
deterioration if they were kept for a considerable time. To over- 
come this defect the Dominion Fisheries Department engaged the 
services of Mr. John J. Cowie, of Lossiemouth, Scotland, an expert 
herring curer, and a crew of Scotch fishermen and curers, to conduct 
a series of experiments on the coast of Nova Scotia, and prove 
once for all the truth or fallacy of Canada’s claims. These experi- 
ments were carried out during the season of 1904, and proved that 
the quality of Canadian herring is all that can be desired, and that 
the conditions necessary to gain for our herring the highest repute 
and the most remunerative prices are:—(a.) Gutting and curing as 
soon as possible after capture; (b.) Separation and proper selection 
of fish according to grade; (c.) Use of the right kind and quality 
of salt; (d.) Proper packing for shipment to market. By strict 
adherence to these rules and certain minor details, Mr. Cowie 
established the fact that Canadian herring could take rank with 
and command as good prices as the best products of Scotland, 
Holland or Norway, the latter being established by experimental 
