300 HISTORY AND METHODS OF THE FISHERIES. 
of a new supply. They often catch their fare upon La Have or Brown’s Bank, and return home 
without having anchored. The bait is good for three weeks. | Captain Ashby states that he has 
used it on the thirty-third day. 
Tun CAPE ANN METHOD OF ICING BAIT.—On board the Gloucester vessels the menhaden are 
not eviscerated, nor are they packed with so much care; consequeptly they never last more. than 
three weeks. Since twenty-four hours or more are usually occupied on both outward and home 
voyages, there is only a short time left for which the supply of bait can be counted upon. If by 
any means this time could be doubled an important advantage would be acquired. Vessels would 
often be able to complete their fares on the eastern banks without going to Newfoundland for 
bait. Does the Connecticut method fulfill this requirement? Captain Hurlbert, one of the most 
experienced fishermen of Gloucester, says no. He claims that neither cod nor halibut will bite 
well at a fish which has had its blood removed. He says that a half-decayed fish, with the blood 
still in it, is better bait than a perfectly sweet one kept by cleaning it. He says, still further, that 
Gloucester fishermen formerly followed this method, but that it was abandoned many years ago, 
as early as 1866. 
THE COMPARATIVE VALUE OF VARIOUS METHODS OF ICING.—The comparative value of the 
different methods of preserving bait was discussed by Professor Baird in his testimony before the 
Halifax Commission, which is quoted: 
“Question. Now will you state what observation you have made respecting the method of 
preserving fresh bait from the start all the voyage through ?—Answer. As a general rule it is 
now preserved either by salting or freezing. Of course they keep it as long as it will remain 
without spoiling, and when you have to carry it beyond that time either ice it or salt it. Salting, 
of course, is a very simple process, but it alters materially the texture and taste to such a degree 
that fish or other bait that under certain circumstances is highly prized by the fish is looked 
upon with a great deal of indifference when salted. Now, there are special methods of preserving 
the fish or bait by some chemical preparation, which preserves the fish without giving the saline 
taste. There are preparations by means of which oysters or clams or fish can be kept in solutions 
tor six months without getting any appreciable taste, and without involving the slightest degree 
of deterioration or destruction. One process submitted to the group of judges, of whom I was 
chairman, was exhibited by an experimenter, who placed a jar of oysters in our room prepared in 
that way. I think about the Ist of August those were placed in our room, and they were kept there 
until the middle of September, for six weeks during the hottest part of the Centennial summer, 
and that was hotenough. At the end of that time we mustered up courage to pass judgment upon 
this preparation, and we tasted these oysters and could not find them affected. We would have pre- 
ferred absolutely fresh oysters, but there was nothing repugnant to the sensibilities, and I believe 
we consumed the entire jar. And we gave the exhibitor, without any question, an award for an 
admirable new method. That man is now using that process on a very large scale in New York for 
the preservation of fish of all kinds, and he claims he can keep them any length of time and allow 
them to be used as fresh fish quite easily. I don’t suppose any fisherman ever thought of using any 
preservative except salt. 
“Q. That is entirely experimental?—A. It is experimental, but it promises very well. Now, 
borax is one of the substances that will preserve animal matter a great deal better than salt, and 
Without changing the texture. Acetic acid is another preparation, or citric acid will keep fish a 
long time without any change of the quality, and by soaking it in fresh water for a little while the 
slightly acidulated taste will be removed. I don’t believe a cod will know the difference between 
a clam preserved in that way and a fresh clam. 
