502 FOOD PRESERVATION 
shown in Table XLIX. From this, as Thom has pointed out, it will be 
seen that the lower percentages of salt delayed growth but did not 
prevent it completely. At 15 per cent salt concentration the molds are 
inhibited. 
Taste XLIX 
SHOWING THE EFFECTS OF DIFFERENT CONCENTRATIONS OF SALT 
ON THE DEVELOPMENT OF MOLDS 
With 5 Per With 10 Per With 15 Per 
Check, Cent Sodium | Cent Sodium | Cent Sodium 
Chloride. Chlonde. Chloride. 
[stemmed 
7 days |34 days | 7 days. |34 days.| 7 days |34 days | 7 days |34 days. 
anenetenesammmnel tnetitentnenenntiend tatnenemel benemenenneeimeeed teminanedemmntenen lanmaemeeimeed teem 
P. camemberti......... 0.8 | 1.0 | 0.7 | 1.0 | 038 | 0.6 | 0.2 | 0.8 
P. italicum............ 0.8 | 1.0 | 0.8 ]...... 0.0 | 0.4 | 0.0 | 0.1 
P, expansum........... 0.9 | 7.0 | 0.8 | 1.0 |} 0.5 | 0.8 | 0.1 | 0.4 
P, roqueforti........... 0.6 | 1.0 | 0.4 | 0.7 | 0.8 | 0.6 | 0.1 
P. commune........... -0.8 | 1.0 | 0.7 | 1.0 | 0.1 | 0.7 | O.1 | 0.8 
P. chrysogenum........ 0.8 | 10); 0.9 | 1.0 | 0.4 | 0.6 | 0.38 | 0.8 
P. viridicatum......... 0.8 |; 1.0 | 0.9 | 1.0 | 0.4 | 0.8 
P. cit. glabrum......... 0.9 |; 1.0 | 0.8 | 1.0/0.3 | 0.6 | 0.2 
P. cyclopium........... 0.8 | 1.0 | 0.6 | 1.0 | 0.4 | 1.0 | 0.2 | 0.9 
P. solitum............. 0.9 | 1.0 | 0.9 | 1.0 | 0.5 | 0.9 } 0.2 | 0.8 
P. piscarium........... 0.9 | 1.0 | 0.9 | 1.0 | 0.4 | 1.0 | 0.2 | 0.9 
P. lanosum...../...... 0.7 | 1.0 | 0.7 | 1.0 | 0.8 | 0.6 | 0.2 | 0.8 
In recording observations 8 the normal colony on this medium as represented by the check cul- 
ture at its typical stage of development is recorded as 10. Less vigorous growths are recorded in 
tenths upon the observer's judgment. Germination of spores without further development of a 
colony 1s recorded arbitrarily as 0.1. (After. Thom, 1914.) 
Karaffa-Karbutt (1912) found salt to possess weak bactericidal 
power. Saprophytic bacteria required a higher concentration than 
pathogenic bacteria. Hight to 9 per cent inhibited the colon groups 
while the pyogenic bacteria required 10 to 12 per cent. Many yeasts 
grew in a 25 per cent solution. Concentrated salt solutions kill vege- 
tative bacteria in two to three months but not spores. 
The preparation of cod which has been described by Bitting (1911) 
furnishes a good illustration of the use of salt for preserving meat. He 
reports that 25,000 long tons of salt are used in a year at Gloucester, 
Mass., alone. As soon as the fish are caught, they are cleaned, which 
consists in removing the head, viscera and backbone. They are then 
piled up in the hold and sprinkled with salt. About 1.5 bu. of salt 
may be used per 100 Ibs. of fish. The water is drawn out of the fish and 
this brine runs to the bottom of the hold from which it is pumped out. 
