236 The Commercial Products of the Sea. 



In Sind large quantities of oil are prepared from the 

 livers of different fish. The sharks (Carcharias melanopterus) 

 are caught principally in October and November, for at 

 that period the livers are much more developed than at 

 any other season. The oil obtained from them is of the 

 same quality whatever the season, but they furnish about 

 three times the quantity in autumn that they do in any 

 other season. The most esteemed livers are firm, and 

 of a rose colour ; those which are whitish and flabby are 

 rejected as inferior. After having separated the vesicle, 

 the livers are washed, and all the blood is taken out 

 through incisions. They are then cut into medium-sized 

 pieces, which are placed in a large earthen vessel with 

 enough water to cover them. They are now heated for 15 

 or 20 minutes, after which they are allowed to cool. The 

 oil, which soon floats to the surface, is gathered in ladles 

 made from the half of a cocoa-nut, and is then poured into 

 glazed earthenware jars. It is now passed through a sieve, 

 and all which does not pass through is thrown away. 

 Three or four days later, it is again filtered through a 

 thick strainer, in order to separate the abundant deposit of 

 stearine, and it is necessary to repeat this operation four 

 times, at intervals of from 20 to 25 days, to separate the 

 deposit ; after which the oil remains clear, of a fine straw 

 colour, and smelling very much like cod-liver oil. Thus 

 prepared, it is reserved for medical purposes. 



In India a manufacture of inferior oil is also carried on, 

 which is used for lighting and other domestic purposes. It 

 is prepared from the liver of sharks, rays, and other sorts of 

 fish mixed. The livers are heated without being previously 

 washed or picked, and the product is not purified. 



From Bombay sharks' fins weighing 6cxx) to 9000 cwts. 

 are exported annually, valued at from £\/^fXiO to ;^20,000. 



