The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1882-10-18
COD-LIvER OIL.


How They Make and How Aduiterate 1t.
Long before these lectures were delivered,
Captain Atwood had exchanged the toll
some life of fisherman fora more con-
genial and lucrative occupation on the
shore. Sailing into Boston one morning in
1919, with cargo of fresh cod, he found
that cod-livers had advanced in price from
20 cents bucket TO 37l, and inquiring into
the case, found that cod-livsr oil before only
used by curriers', was fast coming into use
as remedy for pulmonary complaints.
This, he thought, was a business suited
his capacity, and he asked the manufac-
| turer-a druggist named Southmayd-how
| he prepared the oil. The latter told him that
intricate chemical processes were en-
| ployed, but on his applying to his learned
friends to know what these might be they
| assured him that care and cleanliness were
| the chief essentials, and advised him to en-
bark in the business. His first venture was
| in q small vessel to the coast of Lambrador
| from which he returned with 800 gallons of
| oil. This he disposed Of alta high figure to
Joseph Bennett, who agreed to take all he
could make. After this Captain Atwood
| sailed no more in quest of livers, but estab-
| lished himsef at Provincetowu, and had
| them brought TO him. His oil was taken
as fast rs made, at first at the wholesale
dealers In Boston, but oflate it has become
so well known that it is taken entirely by
consumers. Calling on him the other day,
| found him in his shop filling some bot
| ties to be sent away, and gained some in
| sight into the business.
There is no product more frequently
adulterated than cod-liver OIL" he began,
as the last bottle was put away. 'Rogues
can mix 1t with oil from the livers of most
| any fish and escape detection. Oil of the
dog fish is chiefly used, however. Then it
is often improperly made. Here are thirty
kinds of fish oil" opening the door Of a
small closet, that gained medal at our
Centennial exhibition. This clear, prettily
| tinted oil is from the squid, the only mol
lusk that yields oil. These three bot.
ties have stood on my shelves twelve
years. Two of them you see are
nearly half full of sediment, and
have thick scum on the sur
face. The animal matter was not tluy re-
moved. The third, or.my manufacture, has
| stood nearly as long, and has not modi
cum of sediment. This specimen, put up
| for the Spanish market, is simply curriers'
oil. manufacture onlyiN the winter from
December until March. In December the
nslernlen DeBln 10 take COu on tne coast,
and bring them into Herring Cove, just
| across the cape, every day. There they
clean them, and the livers come to me fresh
and sweet. The process OF extracting the oil
is not an elaborate one, and allow any one
to see 1t that wishes. They are first washed
clean, then put into two kettles holding
iorty.hve and sixty gallons, respectively
| | build moderate fire beneath them. and
as the liyers cook reduce them to a pulp
| by stirring. In three or four hours the oil
has risen to the top, and skim it OFF and
pass ii through strainer into barrel.
The barrel, when full, stands in my store
month or two to settle; then | draw it off
and chill it-that is, we force it under
pressure through linen bags of double
thickness, thus making it lighter and re-
moving every trace of sediment. 1t is then
ready for bottling, and is warranted to
stand on n druggists shelves for years
without settlinsg. New York Evening
| Post