LOFODEN  NORWEGIAN  COD-LIVER  OIL. 
151 
that  the  northern  races  have  for  the  festival  of  Easter  is  the 
original  cause  for  this  usage,  together  with  the  ardent  desire  felt 
by  every  individual  to  pass  the  holidays  following  that  religious 
anniversary,  preceding  as  they  do  the  joyful  spring  time  and 
much-longed-for  summer,  in  his  own  home.  Quite  recently 
some  employers  have  tried  to  make  contracts  with  their  men  to 
continue  the  fishing  beyond  the  14th  of  April,  if  fish  were 
abundant ;  this,  however,  is  at  present  an  exceptional  stipulation 
and  by  no  means  the  custom. 
On  arriving  at  their  several  huts  and  villages  the  preparation 
of  the  oil  is  proceeded  with,  and  generally  completed  by  the  end 
of  May.  While  the  barrels  of  liver  remain  at  Lofoden,  and 
still  more  during  the  journey  afterwards,  much  of  the  cellular 
tissues  becomes  disintegrated,  and  the  oil  flows  out;  so  soon  as  the 
barrels  are  opened,  the  oil  is  carefully  poured  off  and  kept  apart, 
and  this,  together  with  that  made  at  Lofoden  in  the  open  wooden 
vessels,  is  the  light  yellow  oil.  The  livers  having  been  partially 
exhausted  are  then  thrown  into  iron  kettles  hung  over  an  open 
fire,  the  water  contained  by  the  livers  being  allowed  to  evapo- 
rate;  the  oil  is  poured  off  as  fast  as  it  becomes  disengaged  by 
the  warmth,  and  is  put  into  barrels.  This  is  broivn  oil.  In- 
creased heat  above  212°  Fahr.  is  now  applied,  so  that  drops  of 
rain,  (for  the  operation  is  always  carried  on  in  the  open  air,)  fall- 
ing into  the  kettle  are  instantly  converted  into  steam  with  a 
slight  explosion ;  the  color  deepens  ;  as  the  temperature  increases 
the  oil  gradually  grows  darker,  till  at  last,  when  what  remains 
of  the  livers  floats  about  as  hard  dark  lumps  in  oil  that  is  almost 
black,  the  process  is  considered  to  be  finished,  and  the  remaining 
product  is  the  dark  tanner  s  oil. 
In  Sweden,  Denmark,  and  even  in  Norway  itself,  as  well  as 
in  other  places,  there  is  a  prejudice  in  favor  of  the  brown  oil. 
It  is  regarded  by  many  as  superior  in  its  remedial  properties  to 
the  light  yellow  oil.  But  as  the  light  yellow  oil  is  an  exuda- 
tion at  a  low  temperature  from  the  liver  at  its  freshest  period, 
and  has  certainly  less  flavor  and  odor  than  any  other  kind,  it 
does  not  appear  that  this  preference  is  well  founded. 
It  is  apparent  that  a  variable  and  sometimes  long  interval 
takes  place  between  the  removal  of  the  liver  from  the  fish  and 
