New-York tribune., 1874-03-14

...ment of IN. sturoso, roa. and their conversion
into caviare aud it may DO OF some ser''oo
to those interested in tho Haue 70 h"V'
how this Is prepared in tho Wnite oea anu
the Caspian the headquarters Of the business
According TO Mr. Alexander Schultz, two k'nds arc
made one fresh or grained and the other the haro
or pressed In both cases. tho roes are placed upon
n web or network. with narrow meshcs. forming
kind Of sieve. stretched over WOODEN hoop. N"'
sibly fine wire gauze would answer st'it oo',"
purposeJ The fish eggs are then forced through 'io
meshes By pressing the whole mass hgh"y' unh
nothing is left on the upper surface but the cehor
tissue the fat and tendons. The eggs taii 'hto
wooden receptacle placed beneath ana arc hoA'
sprinkled with very fine salt of the best qually ,o
mass being stirred with largo wooden fork having
eight or ten teeth. The quantity OF salt necessarily
varies according TO the season. from to /. that If
To saw in the month of August three to iye pouhus
of salt are used to the pond S6 pounds OF roes ana
L. to 2k in the Winter Tho less the caNao 10 o"''"
the more il is esteemed
Al first the eggs mixed with salt, exhibit pasty
appearanee when stirred; but after each grain IL
thoroughly impregnated with the salt the mass
sweIls and when stirred there is . slight rusthng.
similar TO what would DO the in the stirring OIL
fine particles of glass This is sign that tho prep
aration is complete The cayiaro Is then placed IN
casks of linden wood which imparts no unpleasant
taste. as might be tho case with most other ma
terials.
TO prepare the pressed 'caviaTo, a tub half filled
with pickle. less strong with salt, according
the temperature of the season. s placed under me
network. To secure thorough impregnation OF the
eggs by the pickle the is stirred with a
wooden fork turning it always from the Same side.
Then the eggs are strained out, and when thor
oughly drained quantity OF about 100 pounds ls
placed in "A sack and subjected 10 the action OF
press in order TO remove all of the pickle, and con-
vert the whole into compact mass, as curd Is CON
verted into cheese. In thus preparing the cayIare
number of the eggs are broken and portion OF tho
contents runs off with the pickle. so tha6
for each poud there Is loss OF ten 10
twelve pounds. Alter removing the preSseu
caViare from the box. il is placed IN casks, h0dbg
about so pounds the interior of which s llned WIN
napkin cloth, on which account, IN commerce. dnls
always hears the name Of napkin caVlare' Inc
better quality of the pressed caYlare that Is TO saw
that which has been less mashed and salted, Is
placed In narrow, cylindrical cloth bags, ana III IL
then called bag Cayiare. Caylare IS also trans
ported in boxes Of tin. Theoretically sealed. tre5h
cayiare is always preferred to she pressed. but Is
more expensive Thus at AStrachan, fresh caNlare
is worth from 80 TO 81 roublcs the poud wbile me
pressed is worth only 2i IL IA much more profitable
10 prepare the green cayaro than tho pressed as II
brings a better price takes less salt, aud requires
less labor There are exported every year from AS
trachan about II 900 pounds Of caviare, which goes
especially to Berlin, Dresden, and Vienna.
In commerce tho caviare from the roe of the Bel,
onga Sturgeon, (AcpenSer hnsO). is more esteemed
than that from the se0tus. The best OF all Is that
of the Steet "A. ruthfRus hut tins scarcely enters
INTO commerce. The different kinds of sturgeon
have roes differing IN SIZE this depending upon the
quality OF the fish. the season. and tho paI ocular
place of capture. The of sturgeon which are
taken in the sea- between the Sth Of July and tho
18th of August are allowed to remain only few
hours IN the pickle, and they are then removed and
placed without being pressed, IN casks ot TO 10
pouds H. ON touching the roee. they are found TO he
lender and the oyaries have already begun to decay
the roe oyaIies and all are thrown INTO the pickle
This is he most inferior quality, aud is shipped IN
casks Of q pOuds cach and is worth only three or
four roubles per poud. This is known as summer
cayiare. The total amount Of oaviare obtained i'll
the Caspian Sea fisheries, amounts in one year to
i9Q 900 ponds about 502O000 pOundsl. worth 1922,
OOO roublcs. OF Si,lO5,OOO.