46 BULLETIN 908, U. S. DEPARTMENT OF AGRICULTURE. 
During the first hour (Table 18) nearly 1 pound of material, or 
0.7 per cent of the total weight of fish and salt at the beginning of 
the experiment, was lost. The greatest loss occurred at the end 
of the 4-hour period. After bemg “dry salted’’ for 20 hours, the 
total loss of material, water, salt, and protein substances amounted 
to 28 pounds, or 19.05 per cent of the weight of the fish and salt at 
the beginning of the experiment. This is 3.12 per cent less than that 
found in Experiment 1. The volume of the brine collected during 
the 20 hours amounted to 10,860 cc, which, as a saturated salt solu- 
tion, would dissolve 3,910 grams, or 8.6 pounds of salt. This leaves 
19.4 pounds as the actual loss of water and nitrogenous material re- 
moved from the fish during the 20 hours in salt, and is 15.65 per cent 
of the total weight of fish employed at the beginning of the experi- 
ment. This is 2.75 per cent less than that abstracted in Experiment 
1 for the same period of time, showing that the fatter fish lose less 
extractive material while in salt. 
Practically one-quarter and one-fifth, respectively, of the original 
weight of fish and salt was lost in 20 hours, the smaller loss occurring | 
in the case of the fatter fish. An appreciable amount of nitroge- 
nous substances was extracted from the fish during the time they 
remained in salt, although, as shown by the figures in Table 15, not 
as much as would have been removed had the fish remained in 
pickle for corresponding periods. This is due to the fact that a 
number of protein substances are rendered insoluble by salt and 
very strong salt solutions. As the solution grows weaker, or if very 
weak pickle is used, a larger proportion of these protein substances 
are dissolved. These substances give fresh fish the characteristics 
which distinguish them from salt fish. The maximum quantity 
of the nitrogenous material was extracted at the end of the first 
4 and 6 hours, a marked increase being shown at these periods 
over the 2-hour period when the fish were salted at the rate of 
one sack per hogshead. 
The results of these experiments indicate that 2 Hone or less is the 
proper period of time for pickling or dry salting the fish, when the loss 
of the minimum quantity of extractive material is considered. The 
time allowed in the older method when the fish were pickled in the 
pickling sheds, usually 2 hours, permits the conservation of the 
maximum quantity of those extractive substances which are char- 
acteristic of fresh fish. 
EFrrect oF VARIOUS STEPS IN CANNING PROCESS ON SALT CONTENT OF SARDINES. 
A number of analyses were made to determine the variation of the 
salt content of the fish at different stages of the canning process 
under actual commercial practice. The results are given in Table 19. 
