MAINE SARDINE INDUSTRY. 37 
Other fish of the same lot, in enamel pans, were intimately mixed 
with salt until they were almost covered, when a final layer just 
covering them was sprinkled over the top. A fairly large excess of 
salt in proportion to the quantity of fish was used. 
The changes which the fish held in pickle and in dry salt underwent 
at certain intervals of time are shown in Table 14. 
As was to be expected, the water content of the fish decreased 
during the first 48 hours they remained in the salt and pickle, the loss 
being much greater in the case of those kept in dry salt. At the end of 
the 48-hour period the percentage of water lost by the eviscerated 
fish in pickle was practically the same as that lost by the unevis- 
cerated fish. The uneviscerated fish in dry salt, however, showed 
at this period a slightly greater loss of water than did the eviscerated 
fish in dry salt. The water content of the fish kept in pickle and in 
dry salt for 96 hours increased from that shown for the 48-hour 
period, the increase being more marked in the case of the fish held in 
pickle. 
There appears to be a greater loss of volatile nitrogen, as ammonia 
and amines, from the tissues of the fish when kept in pickle than 
when kept in dry salt. No change of a significant nature was found 
in the results obtained for the amino acid nitrogen or the acidity 
of the fat. 
The fish used in the second experiment, brought to the laboratory 
during cool weather, were in good condition, having been but from 
4 to 6 hours out of the water. They were oil size, packing on the 
average 6 fish to the can. 
After a representative sample, designated as fresh fish in Table 
15, had been taken from the entire portion, 500-gram lots were 
accurately weighed into beakers, and 350 cc of pickle reading 90° 
on the salimeter were added. At the expiration of the time intervals 
indicated in Table 15 the samples were removed and weighed, and 
the volume, specific gravity, and weight of the pickle determined. 
Of the other fish, 500-gram portions were treated with 100 grams 
of salt. At the end of the stated periods the brine which had formed 
was poured off, and the whole mass of fish, rmsed free from adhering 
water and brine, was analyzed. 
The results of the analyses of the fish appear in Table 15, and of 
those of the pickle in Table 16. 
The loss in weight, 4.4 per cent of the original weight of the fish, 
which occurred during the first hour they were held in pickle, was 
almost doubled at the expiration of the 8-hour period. A gradual 
loss in both water and fat, corresponding to the length of time the 
fish remained in the pickle, occurred. 
