514 HISTORY AND METHODS OF THE FISHERIES. 
on a movable stand, and are thus rolled into the apparatus through door number two. They are 
kept there for a certain time under a certain degree of warmth, are rolled through the center 
closet, and finally out through door number four. As the stands move on rollers the whole process 
is done quickly and with great regularity.”* 
FRYING THE FISH.—After the fish have been dried to a suitable degree they are taken to the 
frying room and arranged un small wire trays or baskets before they are immersed in the oil. The 
frying pans are made of sheet-iron and 4re five or six feet long, two feet wide, and six inches deep. 
Two of these are usually placed on a large brick furnace, being protected from the direct action of 
the fire by sheet-iron plates. Oil is poured in the bottom of these pans until it covers them to a 
depth of about two inches. After it has been raised to a temperature of a little over 200° the wire 
frames on which the fish have been arranged are immersed in it. These frames are made of 
galvanized iron wire and have long handles on either end by which they can be readily lifted. 
The frying requires from one to two minutes, according to the dryness of the fish. During 
the frying any water that may remain in the herring is readily converted into steam, when it at 
once ascends and escapes, its place being supplied by particles of oil. 
The oil generally used for frying is a superior grade of cotton-seed oil, though in some cases 
the oil of different species of nuts is used. It can be used only a short time, as small particles of 
fish are apt to remain in it, and these soon settle on the bottom of the pan, where they form a crust 
which largely destroys the action of the heat, and by burning also injures the flavor of the oil. 
On this account the pan must be frequently scraped to remove the coating, and a greater or less 
quantity of new oil must be introduced. 
When the fish have been sufficiently cooked they are taken out and emptied on a table, where 
they are allowed to drain and coo! before they go to the packing room. In some instances they 
are allowed to remain on the frames on which they have been fried until a greater part of the oil 
has drippéd from them, as the drainage is more perfect when they are left in this way. 
BOILING IN CLOSED VESSELS WHERE ADDITIONAL HEAT IS OBTAINED BY THE USE OF 
SUPERHEATED STEAM.—The method of frying employed by the French in their sardine canning 
is very similar to that already described; but a new method of boiling where steam is employed 
has recently been introduced and deserves mention in this connection. Mr. Wallem, after describ- 
ing the methods of boiling in open pans, gives the following: 
“Tn order to save oil, and at the same time to accelerate the boiling process and make it pass 
off in a cleaner and more even manner, new apparatus have recently been constructed, which are 
heated by steam of an atmospheric pressure of 14 (in some even of 25). In this way the oil can 
be kept at an even degree of temperature (+160°—170° C.), and about 9,000 sardines can be boiled 
in an hour in thirty to forty-five boilings. The quality of the sardines of course depends on a 
careful and clean way of boiling them and on the quality of oil used. * * * Inusing the steam 
apparatus a great deal of oil is saved, but only if the manufacture of ‘sardines in oil’ is carried 
on on a large scale, for otherwise the expense for apparatus, boiler, &c., will swallow up all that 
is saved in oil, and modern apparatus, with drying apparatus, steam-boiler, &c., having one to 
forty kettles for boiling, costs 3,500 to 9,400 crowns [$938 to $2,519.20]. If, as is the case in large 
factories, 10,000,000 to 20,000,000 of sardines are boiled yearly, a steam apparatus will save 60 to 
70 per cent. of oil. Instead of using 2,% kilograms of oil per 1,000 sardines, only 850 grams are 
used, which, for 15,000,000 sardines, would be a saving of 20 kilograms of oil, valued at 19,000 to 
21,000 crowns [$5,042 to $5,628], not counting the higher price obtained for a better article.” 
* Rapport fra verdensudstillingen 1878 i Paris. |Om de franske hakerier | og | nogle fiskeri-industrielle for- 
holde | samt | skibsfartsafdelingen pi udstillingen. | Af Fredrik M. Wallem. | Kand. jur. Rapporter f for Norge ved. 
verdensudstillengen i Paris 1878. | Christiania, | 1880. | Translated by Herman Jacobson. 
