PRESERVATION OF FISHERY PRODUCTS FOR FOOD. 
563 
MOSS WATER. 
Among the “Papers in Colonies and Trade” for 1820 a somewhat novel method of 
preserving- herring by means of moss water was described by J. Fred. Denovan, one 
of the pioneers in developing the pickled-herring trade of Scotland. His description 
is as follows : 
Having often observed the strong antiseptic powers of moss water on vegetable and animal sub- 
stances, I conceived that it might be used with effect in the cure of herrings, particularly of those 
intended for a warmer climate, and I resolved to try the experiment on a smali scale: I iirst cured a 
few kegs of the later herrings (in October, 1»18) in the usual way; but instead of throwing away the 
gut, gills, and bloody part, as is customary, I put them into a small cask with a proportionate 
quantity of Lisbon salt, and pres.sing down the whole by means of an iron plate a dissolution of the 
salt took place in a few hours, and a strong red pickle was produced, on the top of which the fixed oil 
was floating. After carefully skimming oft' the oil, I added one-third of strong browuj moss water 
taken from a natural pond formed in the moor near Eyemouth; and having taken the herrings oirt of 
the original pickle, I packed them anew and filled up the kegs with this pickle. On opening them 
some mouths afterwards I not only found they were in excellent preservation, but that the scales 
(which always proves the quality of the pickle) were as bright as when the fish were taken out of the 
water. — (“Papers in Colonies and Trade” for 1820, p. 195.) 
PRESERVATION BY COMPRESSED AIR. 
Various experiments bave been made in preserving meat and lisb by compressed 
air. One of the most important processes is that known as Brandt’s method, devised 
by Martin Brandt, of Denmark. A brief review of this process and its importance 
to the fish trade appears in the Deutsche Fischerei-Zeitung July 8, 1884, from which we 
quote the following: 
Martin Brandt’s new method is said to have this advantage, that it does not change the shape, 
looks, and flavor of the fish, and prevents the development of fungus. It is done by compressed air. 
It may be continued for an unlimited period and be employed in the holds of vessels, railroad ears, 
warehouses, etc. For lining the rooms where the fish are kept metal or cement is used. The pre- 
serving medium weighs very little, as 1,000 cubic feet of compressed air weigh but 10 ]iounds. In 
Mr. Brandt’s warehouse a pipe runs along the wall from the floor to the ceiling, and back again, 
twisting several times, and finally ending on the floor. The machine or develo25ment apjraratus consists 
of an iron cylinder connected with a so-called vacuum air filter. The cylinder is filled with air 
conq)ressed by about 200 atmospheric jjressure. By means of the vacuum apparatus the machine is 
connected with the pipe in the warehouse, and the compressed air flows, after a valve has been opened, 
with great velocity through the filter and the ^lipes. New air is also introduced in the vacuum ap 2 )a- 
ratus through cotton filters, thus imrifying it of all matter apt to decay, and, united with the stream 
of com 2 )ressed air, it continues to pass through the pipes. As the air exiiands it loses some of its 
warmth and is gradually cooling off. When let out of the pipes the air, which has now become quite 
cool, rises evenly throughout the room and drives the warm air, filled with germs or fungi, through an 
opening in the ceiling. As the inventor claims, fish and meat can be kept fresh for an unlimited period 
in rooms whose air has been purified in the manner described above. (Translated in U. S. Fish Com- 
mission Bulletin, 1884.) 
