PRESERVATION OF FISHERY PRODUCTS FOR FOOD. 
423 
inches apart, the rows of Hakes or trays being contained in coinpartnie.nts that are traversed hy pipes 
in whicli steam or hot water is permitted to circulate. Tlie maximum temperature whicli the steam 
or hot water in the pi])es should impart to the compartments is about 95° F. 
The fish having been spread upon the trays or Hakes iu the compartments are allowed to remain 
in a temperature of 90 to 95 degrees for a few hours, until they are thoroughly warmed, whereupon 
currents of cool, dry air are forced over and under the fish on these Hakes or trays. These currents of 
dry air come from < hannels or Hues that open into the compartments. By opening and closing these 
cold dry-air Hues at proper intervals of, say, two or three liours, thus alternately cooling and heating 
the fish, from 1 to 2 pei- cent of moisture per hour is taken from the fish. The products of evaporation 
are carried oH' from the compartments hy Hues running to a chimney, or suitable ventilators may ho 
placed iu the tops of the comp.artments for carrying off the moisture to the roof of the building, or 
otherwise. It will he perceived that if the heating process were carried on hy itself continuously 
instead of interruptedly, the atmosphere surrounding the fish would soon he charged with moisture 
to such an extent as to prevent any further evaporations, and the fish, too, would he injured by being 
warmed for too long a time or too thoroughly. The currents of fresh air which alternate with the 
heating process described serve to bring down the temperature of the fish and also to carry off the 
moisture-laden atmosphere which surrounds the fish, bringing into action fresh air which is ready to 
he charged with new moisture carried away from the fish hy the next heating process. 
The following account of the application of the Whitman process to curing cod- 
fish is abridged from a report made by the owners of the patent in the United States; 
The first apparatus for practical working of the Whitman process was put up hy the patentee at 
Annapolis, Nova Scotia, in a building 40 hy 80 feet of 2^ stories. This fish-drying establishment 
has been in constant active operation for four years, and has turned out from the green and kench- 
salted fish about 10,000 to 15,000 quintals of dry fish annually for export to West Indies, Central and 
South America, and long-voyage tropical fish markets with very profitable results, giving employment 
to large numbers of men and fishermen, causing a large increase in Bay of Fuudy hake and haddock 
fishing, and a steady advance in prices, till now these fish are actually commanding higher prices at 
the Bay of Fundy ports of Nova Scotia than the hake taken hy United States fishermen off the New 
England coast are selling at in Gloucester or Boston ; all this being the result of drying the fish 
suitably for tropical markets, which it has been found impossible to do in the ordinary way hy the 
sun, owing to the humidity of the atmosphere and prevalence of fogs on the Nova Scotia and New 
England coasts. The same successful results have followed with all the fish-driers Mr. Whitman 
has had erected for his own account or for others at Halifax, Nova Scotia. 
At St. Johns, Newfoundland, for Messrs. Bowring Bros., and for Messrs. Job Bros. & Co., two of 
the largest fish-exporting firms in America, these drying establishments have been in active operation 
almost constantly, night and day, since erected, about three years ago, and Messrs. Bo wring Bros, have 
juirchased Mr. Whitman’s patent right for the island of Newfoundland and dependencies of Labrador. 
At St. Pierre, Miquelon, under Mr. Whitman’s French patent in 1897, he erected a drier for 
Messrs. Beust & fils, of Granville, France, who have a large fish establishment at St. Pierre and a fleet 
of vessels employed in fishing on the Grand Banks of Newfoundland. This drier they operate on a 
royalty, and have made a good success of it, drying fish for export to Madagascar and other French 
colonies in tropical countries, which it was impossible to do on the Newfoundland coast in open air, 
owing to humid climate and fog. At Paspiheac, Quebec, Canada, Mr. Whitman erected for Messrs. 
Charles Robin, Collas & Co., Ltd., an extensive drier, costing $.5,000, which has been most successfully 
operated for two years past hy Charles Robin, Collas & Co., who, only two mouths after they had 
commenced operations, bought of Mr. Whitman the patent rights for the Province of Quebec and 
Bale de Chaleur coast and paid £1,000 in cash. 
A small drier was erected at Halifax, in 1896, for Messrs. Geo. E. Boake & Co., especially to dry fish 
for their .lamaica trade, which has been in constant use over two years and jiroved a great success 
iu saving of time and labor. At Halifax Mr. Whitman erected, in 1895, a large drier building, 60 by 
120 feet, which has been in very successful operation ever since, and has enabled his company to open 
up large and profitable fish markets iu Central and South America, foi merly largely controlled by 
Norwegian fish-dealers. Mr. Whitman is now erecting a fish-drier at Gloucester for Messrs. John 
Pew & Son, and is about to organize a joint-stock company to operate a large drier at Boston, not only 
to dry fish for the cutting and other branches of the domestic trade, but for export fish trade. 
