The bee., 1883-04-07
How "Cod Oil" is Made.

The Edinburgh MedirGt JouTr1os
thus describes Cne of the important
though unsavory interests Of Swamp
scott, Mass: SWampscott is little
town upon the coast of Massachusetts,
not far from Lynn, situated near the
head of bay between Nahant and
Salem. Off this ancient haunt OF
fishermen, at distance of about nine
miles, is place called the "roeks." !"
where. in the winter, the c)dfish come
in shoals to spawn and the striped bass
sport thtms Ives in the summer
During the winter months, be the
weather what it may, unless the wind
be rising for gale. Il little after mid
night III, may be seen gDing about
the village, stopping here and there at
houses, rousing the fishermen, who by
and-bye gather in groups about the
slore, eat b with his "dory," that we'll
known model of Yankee ingenuity
Whi' b at the great Berlin fishery eX-
hib.tion excited so much attention.
The dories and their owners are soon
aboard the various schooners in wait
ing, and at A. N. the fleet is at the
"rocks;" so, when the daylight is suili-
cipnt, the dorie5 anchor abOua tn ir re-
spective larger era Is, each b, at with
it's single occupant hard at work rob-
bng tt sea of its life. About P. NJ.
the signal is given from the schooners
to come aboard; the dories hasten to
their floating castles, with pit ,hfOrks
the various "catches" are soon thrown
aboard, and sail is made for home.
During the passage the fish are Quilted
and the PntrailS are cast into the sea,
and the livers, some of them large
enough to fill quart mug, are put INTO
baskets. When the shore is close at
hand the fish are put again into
dories; but the rOughneSS of the sea
usually is such that these boats. When
loaded, cannot land, and into the icy
sea water the horses are DIR ven until
the carts reach such a place that the
Goldfish can b. put in then, when Off
they go to plod the night through for
the early Boston market. T le
livers are nm dat ly sorted over
and the gall b adders care
fully removed. The great luscious
fabby masses are thrown into a large
oak tub; with this are come ted steam
pipes. When the receptau is full and
closed, low pressure steam is turned on,
and for about two hours and a half
cooking go's Oh. Then the plugs are
taken out at the bottom and the hot oil
streams into buckets. 1t is now place d
in butts in the "coUling-rO IN" and al
lowed to stay there until it freezes
solid. So it is kept Till opportunity
offers, when it is put in canvas bags
holding about four gallons each. These
bags are then p aced regularly upon a
heavy oak tauls provided with outer
grooves for conducting liquid, until
twelve gallons are in Il row. On this
is laid slab, then canvas bags, anil
so, layer after lay r, until about eighty
gallons are piled up. A ton of pig-iron
is then pa ed upon the top slab OF OAK,
and the oil begins to flow out. In about
! twelve hours dripping ceases and the
apparatus is taken apart. Inside of
the bars is foun a ye!lowish, butter
like mass as hard as tallow, which is
nearly pure stearine, with liver debris
and fiberS. This goes to the soap
makers, while the oil finds its way to
the Massachus Its General hospital
and other places where the superiority
of the finest American oil over the
Norwegian is recognized.