522 
NEWFOUNDLAND  COD-LIVER  OIL. 
agitating  it  with  dilute  glycerin  ;  but  the  separation  takes  place 
slowly,  rendering  repeated  agitation  and  boiling  with  glycerin 
necessary. 
FlUckiger  (Schweiz.  Wochenschr.  f.  Ph.,  1870,  No.  26)  sug- 
gests to  agitate  from  2  to  10  grammes  of  the  oil  with  50  to  100 
times  its  quantity  of  hot  water  ;  after  cooling,  the  latter  is  poured 
off  and  concentrated  by  slow  evaporation  at  a  low  temperature. 
To  a  few  cubic  centimetres  of  the  aqueous  solution,  a  drop  of 
ammonia  is  added,  and  a  small  quantity  of  good  chlorinated  lime 
sprinkled  upon  it;  if  phenol  has  been  present,  the  liquid,  after 
some  agitation,  will  assume  a  green  color,  passing  into  blue, 
which  is  permanent  for  some  days.  Pure  oil  of  cloves  does  not 
show  this  behaviour. 
Phenol  dissolved  in  100  parts  of  water  strikes  a  beautiful 
violet  color  with  ferric  chloride ;  in  the  presence  of  oil  of  cloves, 
the  reaction  either  does  not  take  place,  or  not  sufficiently  dis- 
tinct. M. 
NEWFOUNDLAND  COD-LIYER  OIL. 
The  process  of  manufacturing  the  far-famed  cod-liver  oil  at 
Portgual  Cove,  Newfoundland,  is  described  in  the  St  Johis 
Telegraph.  The  livers  of  the  cod  are  sold  by  the  fishermen  to 
the  manufacturer  of  the  oil  at  the  rate  of  24c.  a  gallon.  On  the 
average  it  requires  2J  gallons  of  liver  to  produce  a  gallon  of  oil. 
The  livers  are  first  carefully  washed,  and  must  be  "  cooked  "  at 
once,  while  fresh.  They  are  first  put  into  a  large  tin  boiler. 
This  is  plunged  into  a  larger  iron  boiler  filled  with  hot  water, 
the  water  not  being  allowed  to  touch  the  livers,  which  are  thus 
gently  steamed  till  a  quantity  of  oil  is  floating  on  the  surface. 
This  is  dipped  out  and  filtered  through  blanketing  first ;  then 
twice  afterwards  it  is  filtered  through  bags  of  moleskin.  From 
the  last  filtration  it  comes  out  of  a  beautiful  crystalline  trans- 
parency, and  without  any  unpleasant  smell  or  taste.  The  oil  is 
now  poured  into  60  gallon  casks,  and  forwarded  to  the  exporting 
merchant.  The  refuse  is  placed  under  screw  presses  and  the 
remainder  of  the  oil  extracted.  This  is  not  refined,  but  sold  as 
common  cod  oil,  and  is  used  largely  on  railways  and  for  lubricat- 
