40) BULLETIN 908; U. S. DEPARTMENT OF AGRICULTURE. 
periods in pickle. The loss at the end of 12 hours in both was greater 
by approximately 2 per cent than that at the end of the 10-hour 
period. A greater loss of total nitrogen and of ammonia and amine 
nitrogen occurred in the eyiscerated than in the uneviscerated fish. 
More nitrogenous material was extracted from these fish than was 
lost by the lot used in the previous experiment when held in either 
pickle or dry salt. The weight and volume and specific gravity 
changes were slightly greater in the case of the pickle from unevis- 
cerated fish, showing that a larger quantity of water was removed 
from uncut fish than from those in which the viscera had been re- 
moved. There was practically no difference in the total amount 
of nitrogen found in the pickle of the eviscerated and uneviscerated 
fish. The quantity of total volatile nitrogen, however, was slightly 
greater in the case of the uneviscerated fish. 
It is seen from these three sets of experiments that fish lose more 
water when dry salted than when held in strong pickle. The amount 
of nitrogenous material extracted in proportion to the amount of 
water removed is very much less in the case of fish held in dry salt 
than that extracted from fish held in pickle. More nitrogenous sub- 
stances are extracted from eviscerated fish than from uneviscerated 
fish, while a-greater amount of nitrogenous extractives is removed 
from fish relatively poor in fat than from fairly fat fish. 
LARGE SCALE. 
To secure experimental conditions which would approximate as 
nearly as possible those of actual practice and still keep the work 
under control, two additional experiments were conducted on the 
dry salting of fish. 
The first one was made on fish from Grand Manan, which had been 
about 8 hours out of water. The weather was decidedly cool, so 
that they were in good condition. The largest fish were discarded, the 
experiment being conducted on 70 pounds, accurately weighed to one- 
half ounce, of one-quarter oil and three-quarter mustard size. 
The salting, which was done in a small barrel provided with a hole 
in the bottom, through which the pickle could be drawn off at inter- 
vals, was at therate of one sack to a hogshead, which 1s approximately 
180 pounds of salt to 1,000 pounds of fish, or 13 pounds to 70 pounds 
of fish. The brine was drawn off after the first hour and the second 
hour, and then at 2-hour intervals. A sample of the fish designated 
as fresh was taken from the lot as it was being salted. After drawing 
off the brine at each time interval, a sample of fish was removed, 
weighed, washed free from adhering salt, the heads removed, and 
eround thoroughly. The brine collected after each interval of time 
