FISH MEAL AS A STOCK AND POULTEY FOOD. 17 
crude condition it has a bright, clear appearance, has very little fishy 
odor, and is free from rancidity. Its keeping qualities are excellent. 
Samples of large size obtained from the pressing of sardine waste 
have kept for over a year in as good condition, apparently, as when 
first prepared. 
There is every reason for believing that the fish oil produced in 
the manufacture of fish meal is destined to become a valuable article, 
due to its far superior quality. At its present price the oil obtained 
at certain times of the season is sufficient to defray the cost of manu- 
facture of the dried meal. 
In the German market a fish meal containing a low percentage of 
oil (from 2 to 4 per cent) is considered the best grade of meal. On 
the Pacific coast the extraction of the oil by means of gasoline is 
being considered in the manufacture of fish meal in that locality. 
With a lower fat content a higher protein content is obtained, which 
is, of course, desirable. On the other hand, the fat, which is highly 
digestible, has a definite food value, and since it has been shown by 
experiment that high-grade fish meals of high fat content have been 
fed with no apparent taint being imparted to the final product, it is 
believed that the extraction of a fish meal to a fat content lower than 
that which could ordinarily be obtained by thorough and efficient 
pressing would be unnecessary. This is particularly apparent when 
it is considered that fish meal is to be used in relatively small quan- 
tities as a source of protein in balancing the rations of stock and in 
preparing the finished commercial stock feeds. 
Further, it is believed that any trouble that may have been 
attributed to a high fat content in the meal probably was due to rank, 
rancid oil, developed in decomposing raw material. Such oil is not 
present in meal prepared from fresh, undecomposed fish and fish 
wastes. Certainly a fat content of 14.56 per cent in a meal of this 
character, as in that made from the waste in the packing of sardines, 
would appear to be satisfactory, since no flavor or taint of fish was 
imparted! to eggs, milk, or butter in the experiments which were 
conducted with it. 
Care on the part of the producer and purchaser should be exercised 
to make sure that the meal is of good quality, such as can only be 
obtained by preparation from wholesome, undecomposed raw ma- 
terial. A fish meal should not be manufactured from the waste and 
residues of salt fish. The excessive quantity of salt in such a meal 
may, when it is used for feeding purposes, result in harmful effects ; 
and as a large amount of the protein compounds have been extracted 
by the salt, the resulting meal would be low in food value. With 
care and attention to sanitary features in its production, fish meal 
can be made one of the best and cleanest of feeding materials. 
