PRESEEVATION OP FISHERY PRODUCTS FOR FOOD. 
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reduced to a finely comminuted, pulpy mass by cliopping, grinding, or in any other suitable manner, in 
which state it is mixed with a portion of the natural liquor previously separated from the fish, aud 
then subjected to a boiling heat — say 212°. After this cooking process the solid matter is again 
separated from the liquid and the latter combined with what remains of the raw liquor. Then the 
combined juices are subjected to a boiling and skimming process to remove all superfluous matter 
and concentrate aud refine the liquor. This boiling and skimming process serves to eliminate objec- 
tionable matters floating in the liquor and concentrate and cook the juices, so that the resultant 
product will be more refined and will keep in a prime condition for any length of time. To this refined 
aud concentrated liquor is then added a suitable quantity of some farinaceous substance, such as 
flour, meal, cracker dust, bread crumbs, etc., after which the whole is subjected to a boiling temper- 
ature, which will serve to cook the same and thicken and coagulate the albuminous and starchy 
matters contained therein. Then this coagulated mass is thoroughly mixed with the pulpy mass, 
and the whole subjected to a moderate degree of heat to evaporate all the moisture from it, and 
thereby desiccate it. The heat for the purpose of desiccation may be applied by steam, hot air, the 
vacuum process, or otherwise, in order that the desiccation may be thorough. After desiccation the 
product is reduced to a granular form and put up into suitable cans or packages for the trade. 
It is claimed that this concentrated food product will keep in a prime condition for 
an indefinite length of time, and when used for such purposes as soups, chowders, 
fritters, sauces, dressings, etc., the original flavor will be retained and greatly aug- 
mented by concentration. 
One of the most successfully introduced of the proprietary clam exti’acts is made 
by the following process : 
The uncooked clams are placed in a retort or receptacle, which is preferably air and steam tight, 
and live steam is admitted into said retort for 20 minutes, or more or less, as may be desired. The 
steam causes the shell or clam to open, thus liberating the liquid or juice from the solid meat of the 
clams, aud s.iid liquid drops into suitable pans placed for the purpose under the clams, the latter being 
supported by suitable open racks or gratings. The juice or liquid extract thus obtained is next pa.ssed 
through a suitable filter, aud is then boiled to evaporate a j)art of the water aud concentrate the 
extract, thus making a given quantity of it richer than it would otherwise be. The boiling also cooks 
the nutritive elements in the liquid sufficiently to prevent ready decomposition when exj)Osod to the 
air. The liquid is finally put, while hot or cold, into cans or jars and hermetically sealed, the time of 
processing or cooking the jars or cans, so as to exclude the air aud have it keep in any climate, v.arying 
as to whether the concentrated juice or extract is filled into the cans or jars hot or cold. (Letters 
Patent No. 395199, dated December 25, 1888.) 
Large quantities of extract are made from soft clams at several points on tbe 
Maine and Massachusetts coast after the last-described process, the product being 
placed on the market in pint, quart, and gallon tin cans and selling at about 12.50 per 
dozen pint cans, and at proportionate prices for cans of other sizes. The surplus 
liquor from clams used iu the canning factories forms the crude material and this is 
evaporated and prepared in the manner described above. In discussing the introduc- 
tion and use of this extract the inventor states : 
It has been adopted iu very many hospitals, hotels, and large public institutions; it is being 
prescribed as a valuable stomachic by thousands of physicians, and is already being sold by very many 
of the leading grocers throughout the United States aud foreign countries to families who use it as 
food in its various forms upon their tables. Another use to which it is getting to be largely put is in 
making instantaneous hot clam broth or bouillon by dispensers of temperance drinks, being in this 
way used iu conjunction with water or milk, making, with the addition of pepper or salt, a very 
nutritious and palatable drink. Although this “extract of clams” is of recent introduction, yet the 
sales have already reached several thousands of cases per year, aud the demand is steadily increasing 
as the people find out the merits of the article. The prices of this new food are reasonable, so that 
those who are in moderate circumstances can afford to purchase it, the retail price for jjiiit tins not 
exceeding 30 cents per tin and for the gallon tins not exceeding j;1..50 per tin in the United States and 
the principal Euroiieau centers of trade. 
