560 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
septic, and 25 gallons of water. The casks are then headed and connected with a force 
imnip and more of the solution is forced in until the contents are well saturated. The 
fish may then be shipped in the casks or they may be removed from the cases, sprinkled 
with dry salt, and marketed dry. 
JANNASCH PRESERVATIVE. 
A comj)ound patented by Hugo Jannasch, of Germany, and in use at Gloucester 
and some other ports, is said to be prepared in the following manner : 
Equal parts of chloride of potassium, nitrate of soda, and chemically pure horacic acid are 
dissolved in the proper quantities of water. A solution of chloride of potassium is then heated in a 
kettle up to the. boiling point, and a solutiou of nitrate of soda added thereto. This solution is kept 
on a brisk fire until the lye has become perfectly clear. The solution of horacic acid is then added 
under continual stirring. By the influence of the horacic acid, at a temperature of 212° F., a 
reaction takes place, which is indicated by the mass assuming a yellowish -color, and by the escape of 
chlorine gas. After the reaction has taken place the solution is slowly evaporated at a low tempera- 
ture, until a dry salt is obtained, which is composed of a combination of hyponitrate of potash, 
hypochlorate of soda, borate of soda, borate of potash, and free horacic acid. 
In tbe application of this compound to tbe preservation of fresh, pickled, smoked, 
or dry- salted fish the following directions are given: 
In preserving fresh fish which are to he shipped or kept on the stand for sale, remove the entrails, 
sprinkle some of the preservative inside the fish, also in the bottom of the box or barrel in which the 
fish are to be packed; then place the fish in the box and sprinkle the preservative over each layer. 
If the entrails and gills are not taken out, insert, according to the size of the fish and the season of 
the year, more or less of the compound in the mouth of the fish, pushing it down as far as posssible; 
then sprinkle some on the gills, after which treat the fish as above when packed in box or barrel. 
Use 1 pound of preservative to 100 pounds of fresh fish. Pickled fish, if packed in kegs or barrels, 
are treated first in the way directed above. The barrels are then headed up and allowed to stand 
from 4 to 6 hours; then the pickle, which can be made much milder than the present pickle for fish, 
is added, and the barrels are rolled to facilitate and quicken the dissolving of the preservative. The 
pickle should be admitted through the bunghole only, to prevent the preservative from being washed 
off. To prevent the brine from souring and to enable its being used several times over again, it is 
recommended that to every 6 gallons of brine 1 pound of preservative be added, first dissolving the 
compound in a gallon of hot water, and after it has cooled off pouring it into the brine. Every time 
the pickle is used over again add sufficient salt to bring if back to the requisite strength ; then use 
only half the quantity of preservative taken the first time, which would be | pound of preservative 
for every 6 gallons of pickle. By this treatment the pickle will remain sweet and free from slime for 
a long time, and thus save the labor and expense of making new brine. 
MISCELLANEOUS ANTISEPTIC COMPOUNDS. 
While horacic acid and other chemicals have not been extensively used iu the 
United States for preserving fresh fish, they have been employed to a considerable 
extent since 1881 in connection with other processes of preservation. Boracic acid 
has long been used in a powdered form on dry-salted cod, especially those put up as 
boneless fish. Its popularity has increased under various names, and it is now 
employed at several boneless-cod, oyster-shucking, and other establishments. It has 
been used to some extent in the preservation of caviar, but salicylic acid seems better 
adapted for this purpose. Most of the preservative antiseptics used are proprietary 
compounds sold under various trade names, such as “ Preservaline,” “Eex Magnus,” 
etc. The following antiseptic compounds have been introduced. This summary has 
no pretensions to completeness, there being scarcely any limit to the number of 
compounds brought to the attention of fish-curers. 
