MAINE SARDINE INDUSTRY. 67 | 
over the flame, stirring constantly with a thermometer, with the 
following results: 
Corn oil did not boil at 265° C. (509° F.). An odor not disagreeable and hardly 
characteristic of corn appeared at about 150° ©. (302° F.). At 230°-240° C. (446°-464° 
F.) copious fumes with a slightly irritating, pungent, penetrating odor appeared. 
Summer yellow cottonseed oil did not boil at 265° C. (509° F.). A characteristic 
odor appeared at 165° C. (329° F.). Fumes, slight in quantity compared with corn 
oil, but more penetrating, appeared at 245° C. (473° F.). 
Winter yellow cottonseed oil did not boil at 265° C. (509° F.). A slight characteristic 
odor appeared at 160° C. (320° F.). Fumes, slight in amount and with no more 
odor than that obtained from the oil when heated at 160° C., appeared at 250° C. 
(482° F.). 
The results of these tests show that corn oil of the quality rep- 
resented by these samples compares favorably with cottonseed oil. 
It does not stand heating to a high temperature quite as well as the 
winter yellow variety, but is equal, if not superior, to the summer 
yellow grade, particularly when heated at a lower temperature, 
around 150° to 165° C. (302° to 329° F.). Apparently corn oil 
breaks down a little more rapidly when heated at the higher tem- 
peratures. 
When tested by the Kreis reaction for rancidity upon exposure to 
the air, each oil gave a negative test at first. On standing in uncov- 
ered beakers for one and two days, corn oil failed to show a test for 
rancidity at the expiration of 24 hours, the winter yellow cottonseed 
oil gave a positive test at the end of 24 hours, and the summer yellow 
cottonseed oil gave an intensely positive test. At the end of 48 
hours the corn oil showed only a slight positive test for rancidity by 
this reaction, while both the winter and summer yellow oils were 
intensely positive. With respect to the development of rancidity 
on exposure to the air, corn oul appears to be far superior to cottonseed 
ot. EFFECT ON FLAVOR OF SARDINES. 
During the seasons of 1913 and 1914 a number of small packs using 
various kinds of oil—raisin, olive, peanut, winter yellow cottonseed, 
summer yellow cottonseed, and corn—were made. Tests with the 
raisin oul were at once abandoned, as its odor and sweet flavor made 
it entirely unsuited for use with fish. All the methods of packing in 
vogue at that time were employed, as well as the process of baking 
the fish before packing them. Samples of the packs in these oils, 
with the exception of raisin oil, were submitted to different people 
for an opinion as to the quality and taste, the samples submitted to 
each person or group being selected from the same pack, in which 
the source and treatment of the fish were identically the same, with 
the exception of the kind of oil used. 
By all but one or two the samples packed in corn oil were pro- 
nounced superior to those packed in cottonseed oil, Some even prefer- 
