100 
Appendices to Ninth Annual Report 
ten samples bulk for bulk, dried to the same extent, they were found to 
vary in weight from 389 to 571. This was not wholly dependent upon 
the size of crystals, although this also would naturally have an influence ; 
but the various salts when so far dried retained different proportions of 
water of crystallisation. Then it must be understood, that when thus 
dried they were not necessarily in their normal condition in the ordinary 
humid atmosphere of this country. Some are much more deliquescent 
than others, so that the same weight under ordinary conditions would 
not have the same curative power, but be much less valuable for the 
purpose desired. Others dissolve much more completely, and leave no 
layer of large crystals as an evidence of their presence. Some have 
retained more insoluble matter during the process of evaporation or 
purification. All these matters afl'ect the result of the application of 
any given salt to the contents of a barrel, or for use with dried salted 
fish. On the other hand, when brine of a given standard is supplied to 
fill up a barrel, although roughly speaking it may be up to standard, 
there is no doubt a difference also in curative effect between the 
different solutions to the same standard. For we do not know for certain 
the comparative influence of the different salts on animal matter, and it 
may be necessary to examine further whether chloride of magnesium 
(say) — that would aid in producing the rough standard necessary to float 
an egg or a potato — would aid in the process of preservation ; or what 
special influence it may have on the article treated. It will, therefore, be 
seen that while the quantity of salt used may be steady, the results may 
be most unstable owing to — 
Large crystals, being filled with water of crystallisation, and conse- 
quently occupying greater space for really less curative power. 
Foreign mattpr, not only weakening the influence of the salt by so 
much quantity, but w^hen of a nitrogenous character causing putrefaction, 
as in dried cod. 
Deliquescence. — When extreme, such deliquescent salts have lost 
strength for weight or bulk to the extent of the water absorbed. 
SolnhiJity. — The readiness with which certain salts dissolve may cause 
the pickle to clear off soon, and so leave the barrels, that are at all ready 
to leak, without any preservative agent. Whereas the larger crystals of 
less deliquescent salts would remain to keep up the preservative action. 
Besides these, there are other considerations, such as those of sentiment 
or fashion, or fancy among the purchasers. Thus, in some parts of the 
Continent they do not like to see the salt at all on the herring, the large 
undissolved crystals when in quantity being considered objectionable. 
Yet the barrels containing these may not be really so much cured as 
others with no sign of crystals. Again, other purchasers prefer to see 
large fine crystals on the lower layers, as a sign that the bulk of the 
barrel is suflficiently cured, i.e.^ with a saturated solution, or these 
crystals would have dissolved. This is not necessarily the case ; but we 
are dealing with opinions more than with facts in this connection. We 
do not consider it within the province of the Board to decide on the 
relative merits of different salts, but we think it well to place before the 
trade a series of analyses, wuth a few general principles deduced, whence 
the several curers can better judge of the effect of the several salts upon 
their produce for the different markets. Our object is, if possible, to 
introduce some scientific certitude into the subject, and remove it beyond 
the sphere of empiricism in which it at present rests. 
In papers by Professor Ewart and Dr Edington in our Sixth Report, it 
was noted that ' red cod ' was produced by fungoid growths on the salted 
fish. In America this growth was also found on board the fishing vessels, 
and Dr Farlow ascribes its appearance there to the Cadiz salt employed. 
