PRESERVATION OF FISHERY PRODUCTS FOR POOD. 
553 
HOW unknown. Athenseus and several other ancient writers speak of it in most glow- 
ing terms, and Pliny, who states that it is an extract from the entrails of certain fish 
that had undergone the process of fermentation, further says: 
The Greeks, in former times, prepared “garum” from the fish called by that name. The best 
“garum” comes now from Carthage, in Spain (Carthagena), and is called “ garuni sociorum.” You can 
scarcely buy two boxes (each containing about 10 pounds) for a thousand i^ieces of money. No fluid, 
except scented waters, sells for so high a price, and it is in groat demand by all clas.ses of society. 
The fishermen of Mauritania, Betica, and Cartega prepare it from mackerel fresh from the ocean, 
which alone are fit for this purpose. The “garum” from Klozomene, Pompeii, and Liptes is also 
highly praised; and the prepared fish from Antipolis, Thurium, and Dalmatia are no less to be 
recommended. (Pliny, .Hist. Nat., xxxi, 8.) 
EXTRACTS OF CLAMS AND OYSTERS. 
It is generally conceded that clams, both hard ( Venus mercenaria) and soft {Mya 
arenoria), form one of the most nourishing and easily assimilated of all foods, espe- 
cially when the hard indigestible portions are eliminated. For this reason there are 
many preparations of these marine products on the market, possessing excellent 
medicinal and restorative qualities, making them almost invaluable for invalids or 
convalescents. In making these preparations the solid matter is usually separated 
from the liquid and the latter reduced in bulk by evaporation. The extract thus 
obtained is rich in nutriment, is easily assimilated, and’is a valuable tonic for people 
of weak or impaired digestive organs, and also as an article of food either alone or 
combined with water, milk, etc. The jnices of oysters and other mollnsks are also 
used at times for preparing similar articles, but they do not possess the nutritive 
qualities of clam extracts. 
The first of these proprietary compounds was introduced by Butler G. Noble in 
18G7,* the extract being iirepared in the following manner: 
The clams .are removed from the shells, rinsed so .as to remove grit or sand, cut into small pieces; 
a small quantity of fresh water is .added and the whole boiled for about an hour. The free liquor 
is then x)Oured oil’, the fibrous mass subjected to xjressnre, and the liquid obtained by this pressure is 
subjected to a process of evaporation .at a temperature not exceeding 190'^ F., and .as much lower .as is 
practicable, until it is reduced to a thick paste, which is further reduced to a state of dryness in 
proper drying chambers. During the process of making, salt, pepper, and other condiments may be 
.added if desired. This extract, which can be made into cakes of any size or reduced to powder, is 
readily soluble in water and contains the essential elements of nutrition and flavor peculi<ar to the 
clam. It is recommended that it be used in the making of soup, in flavoring, or for a variety of other 
purposes in cookery. 
A patent t was granted to the same inventor for a similar process of drying the 
juice or natural liquor of oysters, which in the shucking-houses is generally drained 
off and thrown away. .This waste material was to be reduced to comparative dryness 
by any of the means of evaporation, and then pressed into cakes or any other desired 
form. It is stated that a 2-ounce tablet may contain the nutritive ingredients of 4 
quarts of fresh oyster juice and produce, with the addition of boiling water, 4 quarts 
of strong oyster soup, retaining the natural flavor of the oyster, to which may be 
added some freshly cooked oysters for verisimilitude. It does not appear that either of 
these processes is now used to any commercial extent. 
* Lettera P<atent No. 66616, d.ated July 9, 1867. 
t Letteis P.atent No. 66732, dated July 16, 1867. 
