110 TRANSACTIONS LIVERPOOL BIOLOGICAL SOCIETY. 
Obviously, the problems involved in the attempt fully to 
utilise the enormous quantities of sprats available in British 
seas are (1) overcoming the difficulties of an intensive, short 
seasonal fishery everywhere—the disposal of “ gluts ” of fish ; 
(2) industrial enterprise directed to conserving large quantities 
of fish by smoking, canning, and the manufacture of paste ; 
and (3) some means of preserving the fresh fish either for 
consumption as such or for further treatment in the factories. 
The problem (3) has been attacked by study of the brine- 
freezing methods and the solution may be regarded as unlikely 
of attainment when the cost of the treatment is fully considered. 
The problem (2) is touched upon later in this report. 
222 W hate bat. 
A few samples of whitebait were examined in connection 
with questions of conservation. It would be premature to 
consider these results here, and the analyses are given later in 
the report. 
3. Hermetically-Sealed Herrings, 
Brisling aad Pilehardgt 
Herrings, Brisling, French (Clupanodon pilchardus) pilchards 
and Californian (Sardinia caeruleus) pilchards, packed in tins 
in various media and under various conditions, were examined. 
The object was to find nm what ways the chemical composition 
of the flesh was changed by the various processes and cooking 
media employed. Details of the analytical results are given 
later on and are discussed—to a certain extent. It soon became 
evident that more subtle methods than those employed in the 
determination of “ proximate food stufis”’ were necessary, 
and until such are elaborated much discussion is needless. — 
The processes employed in the production of “ hermetics ” 
are, in very general terms, as follows :—The fish are trimmed 
(gutted, beheaded, or otherwise prepared), salted, pickled 
and (more or less) dried or smoked. The pickle varies in com- 
