422 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
In 1892 Mr. Thompson introdnced the following improvement on his method: 
A number of light frames of 2 by lA inch lumber, 6 feet in length and 3 feet in width, are 
constructed. One of these is laid upon the lloor and a layer of dry moss and sawdust is spread 
thereon. This is covered with a sheet of cotton cloth large enough to envelop the frame, a layer of 
lish is spread flesh down thereon, and the whole is covered by another sheet of cotton. A second 
frame is placed over the first one and the same process is continued till a height of 3 or 4 feet is 
attained, then a thick layer of moss or sawdust is placed over the last tier of fish and a cover of boards 
sufficiently large to go inside the frame is laid over all. Pressure is then applied, by screw or lever, 
to thoroughly embed the fish in the absorbent. The spreading of the moss and sawdust over the 
layer of fi.sh fills up the interstices between them and brings every part in contact with the absorbent, 
and .at the same time prevents the fish from being pressed out of sh.ape. 
lu the twenty-fifth annual report of the Canadian Department of Marine and 
Fisheries the following account of the above- described process is given : 
A quantity of 200 pounds of cleaned fish, put under Thompson’s process, gave the following 
weights ; 
Duration of test. 
Weiglit. 
Perceiitiige 
After 72 hours pressure 
Pounds. 
170 
15 
After 1201iours jiressure 
155 
22^ 
After 192 hours pressure 
144 
28 
After 204 liours pressure 
134 
33 
After 312 hours pressure 
128 
36 
Thus, 200 pounds of cleaned fish, after a pressure of 312 hours, is reduced to 128 pounds, 36 per 
cent moisture being extracted. This seems sufficient to estalilish the fact that in this way enough 
moisture c.an be extracted by simple and cheap means to secure the fish against damage at times when 
drying under the ordinary process would be impossible. This method could be employed with great 
advantage by fishermen at the places of catch, as the moisture could be removed from the fish con- 
tinuously and quite independent of weather. They coirld then be placed in piles, and the first fine 
day taken advantage of for final drying. For fish which have been cured by Mr. Thompson’s experi- 
ment, six hours in the suu should suffice for the United States market, and from 24 to 48 hours to 
render them suitable for the Brazil markets, where hard and very dry fish are required. Mr. Thompson 
intends to continue his experiments on <a larger scale, to enable him to make the final test of sales in 
foreign markets, when a further report will be made, and, if successful, a bulletin will be issued by 
this dejjartment. The different experiments were inspected by experienced fish-merchants, who have 
certified that in their ojnnion the extraction of 30 per cent will secure the fish from damage until 
suitable weather offers for their final drying by exx>osure to sun and air — for the removal of the remain- 
ing 10 per cent to 15 per cent. This they consider would not require more than from 6 to 48 hours of 
good drying weather, according to the market for which the fish are intended. 
Mr. Thomas S. Whitman, of Annapolis, JSTova Scotia, obtained letters patent on 
May 10, 1892, in the Dominion of Canada, and on the 13th of February, 1894, in the 
United States, for an improved process of curing and drying cod by exposing the fish 
alternately to artificial heat and to currents of fresh, cool air. The inventor claims 
that by his process fish can be cured much quicker than by the present system and 
without any of its injurious effects, and that the exact quantity of moisture desired 
can also be removed from the fish, so as to suit the taste of consumers in different 
countries. 
The following description applies to Mr. Whitman’s process: 
The wet-salted fish are taken from the keuch and washed, after which the surface water and 
[)ickle is pressed out of the fish by steam jjress or otherwise. After having been in jiress for a few 
hours the fish are ready to be spread on the wire flakes or trays that are placed in rows about 9 
