96 Production of Isinglass on the Coasts of India. 



value. Besides, there is always a certain degree of trouble and risk 

 with a new substance. 



The Indian Isinglass prepared as it is from the sounds of a fish, 

 undoubtedly possesses all the general characteristics of Isinglass, for 

 which reason it is valued by the Chinese, and imported into their 

 country from the mouths of the Ganges. Yet it has some positive 

 defects, which, though interfering but little with its general proper- 

 ties, may give a colour to the objections of purchasers. 



That this Bengal Fish Sound does possess the general properties 

 of Isinglass may be proved to the satisfaction of any one who will 

 boil a portion of it for a little time in water. If, after straining, it 

 be set aside to cool, it will be found to congeal into a clear, tasteless, 

 transparent jelly, which, when sweetened and flavoured in the usual 

 manner, can hardly be distinguished from any other kind, as has 

 been observed both by Mr. Yarrell and the author. 



Notwithstanding this, some may object to its appearance, as many 

 of the specimens are but imperfectly prepared ; but others are fine 

 and transparent enough to be mistaken for specimens of good Russi- 

 an Book Isinglass. It is not surprising, if without practical experi- 

 ence, and with necessarily imperfect knowledge respecting the best 

 modes of preparing Isinglass on the banks of the Volga, the fisher- 

 men on those of the Ganges should not at first succeed in rivalling 

 this anciently established manufacture. Taking all things, however, 

 into consideration, the success of the first attempts is surprising, and 

 assures us how much more is likely to attend the efforts of those 

 who follow Mr. McClelland's example, when informed of the objec- 

 tions made in the London market to their first attempts. This Isin- 

 glass, however, appears excellent when compared with the simply 

 dried sounds, or the rude thick masses which characterise Brazilian, 

 which has also the disadvantage of a disagreeable smell, and in por- 

 tions being insoluble albumen. 



The defective preparation of Bengal Isinglass is especially observable 

 in its still retaining something of the fishy smell, as well as in being 

 in part insoluble, apparently from some portion of the albuminous 

 membranes still continuing adherent to the purer gelatinous parts. 

 It is probable, that by increased care in cleaning and drying by 

 exposure to air, some of those defects may be removed, especially as 



