XXIV 
INTRODUCTION. 
NATIVE STATE OF TRAVANCORE. 
Exports and Imports of Fish Oil by Land and Sea from 1030 to 1039 Malabar Era. 
IXS 4-55 18X3-64 
EXPORTS. 
IMPORTS. 
By Sea. 
By Land. 
Total. 
By Sea. 
By Land. 
Total 
\ ears 
of Malabar Era. 
Quantity. 
Cwts. 
Tariff 
Value. 
G. P.s. 
Duty. 
G. Rs. 
Quantity. 
Cwts 
Tariff 
Value. 
G. Rs. 
Duty. 
G. Rs. 
Quantity 
Cwts. 
Tariff 
Value. 
G. Rs. 
Duty. 
G. Rs. | 
Quan¬ 
tity. 
Cwts. 
Tariff 
Value. 
G. Rs. 
Duty. 
G. Rs. 
Quan-! Tariff 
tity. Value. 
Cwts. | G. Rs. 
Quan¬ 
tity. 
Cwts. 
Quan¬ 
tity. 
Cwts. 
Tariff 
Value. 
G. Rs. 
Duty. 
G. Rs. 
1030 
Grx 
20 
1 
138 
424 
21 
144-j% 
444 
22 
31+ 
95 
4 
31+ 
95 
4 
1031 
17+ 
54 
2 
17 5 
54 
2 
1032 
619| 
1,768 
88 
5b 
17 
7 
8 
6251 
1,785 
88+ 
1033 
6361 
1.960 
9S 
1701 
524 
26 
807 
2,484 
124 
1031 
89+ 
276 
13 
206+ 
635 
31 
296+ 
911 
44 
4+ 
14 
4+ 
14 
1035 
1,300+ 
4,023 
201 
1,694+ 
5,217 
260 
3,000+ 
9,240 
461 
. . 
, . 
1036 
561 
172 
8 
476 
1,972 
98 
532+ 
2,144 
106 
3+ 
10 
3+ 
10 
1037 
13+ 
130 
6 
13+ 
130 
6 
72 
223 
11 
72 
223 
11 
1038 
8 
1 
J{> 
3,070 
1 
731 
234 
14 
731 
234 
14 
1039 
1,451 
14,257 
845 
2 0 
1,619 
15,906 
934 
30,163 
1,779 
4 
12 
4 
12 
There are several modes in which fish-oils are prepared, as well as several descriptions of fish 
from which they are manufactured. Some oils are contained in the areolar tissue beneath the skin, 
or between the folds of the lining membrane of the abdomen, or in the substance of the liver. 
Eroni the livers of the Rays, Skates and Sharks is prepared the best fish-liver oil, which is 
almost invariably extracted by heat. In the Madras Exhibition Report it is stated that the bad 
taste and smell are due to the employment of the livers of this last family. The gland is removed 
from the fish and carefully washed, the gall bladder having been rejected, it is then cut into pieces 
and gently boiled in a large earthen pot for about an hour; if the heat is excessive the quantity 
of oil obtained is greater, but it has a rank fishy odour, and its colour is heightened. Whilst the 
boiling is going on, the fluid is kept stirred about with a wooden spoon, and as the oil floats it is 
skimmed off. The residue is then allowed to settle for two days, when it is again subjected to the 
same process, with the addition of filtration for the purpose of clearing away impurities. 
Fish-liver oil should be of a clear amber colour, and its smell and taste almost the same as 
that of cod-liver oil. The rancid odour and bad taste which are often present are probably due to 
great heat in boiling; the admixture of impurities consequent upon proper care not having been 
taken in the careful preservation of the livers from tainting, or in choosing those most adapted for 
the purpose. If sulphuric acid be poured on the oil it causes discoloration, the same as in cod-liver 
oil. Even the most transparent specimen deposits after many filtrations a considerable quantity 
of white slightly thick gTumous matter. 
Iu the Report of the Juries for the Madras Exhibition for 1855 it is stated that the livers are 
specifically lighter than water, and if when they are cut into any of their substance flows out in a 
