The New York herald. [volume] (New York [N.Y.]) 1840-1920, 1879-02-17
"coMMERc1AL rRoDUcrs OF rar SEA. :"


d. Appleton Co. have reprinted from the English
edition handbook of the marine contributions to
food, industry and art, by p L. Simmonds of Lon.
don. Although several books have been issued treat
ing upon special fisheries there has previously been
comprehensive work of the kind covering this
peculiar field Of research completely and systematic
cally. The book, while of English origin. embraces
valuable statistics taken from the public documents
of different government, and, indeed, some of the
interesting data those OF the fisheries of the
United States TO the general reader the chapters on
sardine and pearl fisheries 40 likely to prove pecu-
liarly engaging 1t is well known that the delectable
sardinc takes its from Sardinia its birthplace:
but 1t 10 not generally known, perhaps that the deli
cato fish is caught and cured the coasts of France
Quitting the Mediterranean the tiny fishes on the
first approach OF fine weather. pass along the coast
of spain and finally reach France in May. Those
that halt at Province. the Mediterranean arc Sc
cured at once by rapacious fishermen. while those
who travel further allowed respite as late AZ octo-
Der. There il large market for the fresh fish in
France. and it is cured in various ways and sold i'm
that country. but the trade in little fishes billed in
lie Is by far the larger interest and it has in
creased within the past ten years that the shipment
now ranges from $500 900 TO f750.0o0 annually &C.
cording to the abundance OF the fish, In Japan tho
sardine is used for very different purpose from
that which II In America, where the largest
supply In boxes is consumed. Tho Japanese
farmer the dried ssrdine tshasi-ha'J as
We use guano. but the price L. fire.
quently beyond the means Of poor cultivators.
The author tells us that entcrprising American
has discovered process by which the bones are re.
moved from the menhaden. aud that the interest of
preserving these native Ash In oil 10 progressing
WE'LL The preparation OF these fish for preserving is
n m f---ssI hev Ara 6rsf hrau 20.
scaler which consists Of long shaft, ON which are
twelve wheels filled with long. blunt teeth. These
revolvo very rapidly and take OF every scale in an
incredibly short space of time. From the scalers
they are passed to hands who chop of the heads and
cut out the entrais. They then placed IN wash
circular brushes, by contact with which the insides
are thoroughly cleaned They are then deposited in
pickle vats where they remain for few hours until
they are sufficiently salted. after which they are
spread upon large tables and placed In cooling cans.
This done, they taken to the stcaming tanks.
transferred to the permanent cans, when they are
oiled and spccd. and then handed over TO the tin.
smiths to be soldered.' Three days are consumed In
these processes, including the boxing and labelling.
1000 boxes at time being put up. Regarding pearls
the author says 1t was long supposed that pearls
were only formed in bivalve Shells and IL was there
fore dfhcult to understand what shell IL was that
yielded the pink pearl. for no known bivalve Of any
sse haa aS1nh q colored inner surface, IL is now