G 
BESEAKCHES ON THE COMPOSITION 
the rest of Japan. This quantity though considerable in 
itself, is not very large when compared with the demand 
of the entire cultivated land (about 4.5 million chof) for fer¬ 
tilizers, or with the enormous extent of the shores of the 
Japanese islands. Of the other kinds of fishes which are 
occasionally made into manure, the following deserve to he 
mentioned : Scomber pneumatophorus japonicus (saba) 
Chatoesus punctatus (konoshiro), Trachurus trachurus (aji), 
Trichodon Stellen (hata-hata), Ammodytis (konago), Hip- 
poglossus vulgaris (okigarei) and various kinds of sharks. 
According to the methods of preparation fishmanure is 
divided in Japan into hoshika, which is obtained by simply 
drying the fish in the air, and shiine kasu, which is prepar¬ 
ed by boiling, pressing, and drying, whereby a part of the 
fish oil is gained. A third kind, called ara kasu has recent¬ 
ly been made from the heads, vertebrae, and tails of large 
fishes Thynnus Sibi (sliibi) and Thynnus pelamys (katsu- 
uwo) and consists of coarsely granulated fragments, while 
the two former sorts are made of whole fishes or large frag¬ 
ments of them. 
The specimens of shiine kasu and hoshika examined in 
our laboratory were the following : 
No. 1. Sliime kasu from sardines, produced in the in¬ 
land sea (uchi umi), marked as 1st quality. 
No. 2. Shime kasu from sardines, from the same place 
as No. 1, marked as 2nd quality. 
No. 0. Shime kasu from sardines, made in the inland 
sea. 
No. 4. Shime kasu from sardines, made in the province 
of ShimGsa as 1st quality. 
No. 5. Shimekasu from sardines, made in the Miyagi 
prefecture. 
f 1 c7to=0.y9l74 hectare. 
