494 HISTORY AND METHODS OF THE FISHERIES. 
finally got hold of the French Encyclopédie—Roret on ‘Conserves Alimentaires’—which contained 
a description of the process. 
“The following is a translation of the article above referred to: 
“‘¢As soon as the fish are brought in by the fishermen the heads are cut off and the entrails are 
removed, and in some instances even the bones are taken out. They are then promptly salted. A 
skillful person may prepare a thousand fish in this manner in an hour. After the fish have been 
in contact with the salt fur twelve hours they are washed clean in fresh water or in clean salt 
water, the latter being preferable. In order to prevent any deterioration of the fish the process is 
reversed by some manufacturers by first salting the fish for twelve hours-and then removing heads 
and entrails. Whatever may be the most suitable process, immediately after the fish are washed 
clean they are spread out on willow or wire-work frames for the purpose of drying the same suit- 
ably in the open air, if the weather permits, or in a properly constructed drying-room, by means 
of an artificial current of dry and warm air. After they are sufficiently dried they are put into 
wire baskets and immersed for two or three minutes, according to the size of the fish, in olive oil, 
heated to 250 degrees centigrade. After the fish are thus cooked they are placed horizontally in 
the well-known little tin boxes, which are packed full, the fish being packed as snugly as possible, 
after which a fine quality of olive oil is added, enough being used to fully cover the top layer. 
This done the cover is put in, and the can is carefully sealed up with a soldering iron; after which 
the cans are placed in perforated low iron pans, and subjected to a water bath heated to 100 
degrees centigrade, in which they remain from one and a half to two hours, according to their size. 
This process has the effect of expanding the air in the cans, which, upon being taken out, are con- 
vexed on top and bottom in consequence of the air-pressure from within. The cans are then vented 
by a sharp-pointed instrument, and the vent hole is promptly soldered up as soon as the air has 
blown out. The cans are then allowed to cool, after which, if found to be tight, they are rubbed 
clean with sawdust and packed in wooden boxes for shipment.’ 
“The instructions of the French encyclopedia appeared explicit at first sight, but when it 
came to carrying them out it was found that they were rather general. The apparently simple 
method of drying the fish ‘suitably’ I found to be a matter of extreme difficulty, and the problem e 
bas only been satisfactorily solved after many and patient experiments. The advantage in this 
respect of the Mediterranean climate as compared with that of Eastport, Me., is very great, and 
it is a matter of much importance in this industry. Fine drying-weather at Eastport during the 
season of packing sardines is the exception, while on the Mediterranean it is the rule. Fish dried 
by an artificial current of dry warm air are far inferior to those dried in the open air in favorable 
weather. At times the percentage of moisture of the air at Eastport, resulting from the great 
fog factory of the Bay of Fundy, is so great that even our modern drying-rooms, provided with 
powerful blast blowers which supply a current of dry warm air, prove inefficient. I found that 
the most approved drying-rooms in use for drying wood, fruit, and other material were not suited 
to the purpose of drying the little fishes properly. The instructions of the French authority for 
salting the fish for sardine purposes, if applicable to the sardines of the Mediterranean, are cer- 
tainly not suited to the nature of our small herring, experience having demonstrated that instead 
of salting the fish for twelve hours it is all sufficient to give them one hour’s salting here, and if 
the fish are small one hour even is too much. Excessive salting of the fish not only spoils their 
flavor and deteriorates their quality generally, but it increases the difficulty of drying them 
promptly and properly. Now as the fish should .be salted but slightly, it is a matter of much 
importance that the drying process should occupy as little time as possible in order to prevent 
decomposition. I learned at Eastport that an attempt had been made ten years earlier by Messrs- 
