REPORT UPON THE DIVISION OF FISHERIES 355 



vent the reddening in summer that results from the growth of a plant 

 (Clathrocystis)) much to the detriment of the trade. In this case, how- 

 ever, the material will not be employed to preserve the fish, which are 

 already heavily salted, but the object is simply to prevent the growth 

 of the noxious plant. 



It is also possible that antiseptics may be used to advantage on bait, 

 particularly on clam bait, in conjunction with common salt; though it 

 is probable that an extended series of experiments will be required to 

 fully determine the effect of this treatment upon the flavor of the bait. 

 The mere preservation of bait from deterioration is a secondary matter 

 as compared with the retention of that flavor which is attractive to fish, 

 and which is often present to a considerable degree in fish or mollusks 

 that are heavily salted. However, if these can be kept in a compara- 

 tively fresh condition, with the original flavor correspondingly unaffected, 

 much benefit might accrue to those engaged in the hand-line bank cod- 

 fishery, in which salt bait is chiefly used. 



Dr. Kidder has recorded the results obtained from the experiments 

 conducted by him, and I understand that, as soon as his time will per- 

 mit, notes containing a full discussion of the experiments made and re- 

 sults secured will be prepared and printed. It is anticipated that these 

 notes will contain much that will be instructive and of interest to those 

 concerned in the preparation of fishery products. 



1 have had the opportunity of observing the results obtained in sev- 

 eral practical tests of two of the best known "processes." These are 

 known to the trade as the Roosen and Purcell methods. In the fol- 

 lowing notes the result of the experiments, as they came under my 

 observation, are briefly stated. 



27. The Roosen process. — I have had only two opportunities for exam- 

 ining food products preserved by the Roosen method, as follows: 



On April 24, 1888, I was present at the warehouse of Hon. E. G. 

 Blackford, at New York City, when two packages of fish were opened 

 which had been put up in accordance with the Roosen formula. There 

 were present also Hon. E. G. Blackford, fish commissioner of the State 

 of New York, Dr. J. H. Kidder, Mr. C. G. Kidder, Mr. 0. H. S. Schultz, 

 aud another gentleman. 



The first package opened contained a lot of codfish that had been 

 eviscerated and placed in the solution on February 24, precisely 2 

 months previously. The metallic cask in which the fish were packed 

 was about half full of cod, but was well filled with the preserving fluid. 

 The solution was clear on top of the cask, nearly odorless, and tasted 

 like salt water. 



The skin of the cod looked bright and fresh, but the eyes were sunken 

 and red ; the flesh, too, where it had been cut in the process of evis- 

 ceration had a reddish tinge and a slight odor. Some of the fish were 

 cooked and eaten, and proved very palatable. 



The second package was a cask containing herring, which were 



