New-York tribune., 1899-07-23

Although the product is OF recent introduct,on
sales have already reached several thousand
cases per year and the demand is steadily in
creasing. II is a new food. and the price Of it
is very reasonable not exceeding 81 30 gal
lon in tins.
Other brands Of clam extracts are obtained
from round" or hard clans. which are pre-
pared as by product incidentally TO the can
ming Of these mOllusks. The latter are opened
with a knife. and the meats are mixed with
disks Of white potatoes, onions and other vege-
tables to make Chowder. the product being put
no in cans. Meanwhile the waste liquor con-
dersed by evaporation. is poured into glass jars,
which are sealed Theoretically, and in this shape
it comes 10 market. tablespoonful is suit-
cient. with hot water added to make cup Of
broth
VALUE OF THE NEW IDEAS.
The greatest value Of these new ideas lies in
the fact that they make use OF food materials
hitherto regarded waste. Until very recently
the eggs Of fishes were mostly thrown away but
now they are utilized in a variety Of valuable
sold under the name Of caviare. and ii viii
probably astOnish most persons to learn that
three hundred thousand pounds Of this product,
worth $1SODp0 are put up annually in the
United States. Mullet roes are dry salted or
picked all along the Atlantic shore from North
Carolina to Florida and the Indians Of the
Northwest coast dry large quantities Of eggs ot
various fishes, the product being held over until
winter when it is pounded between stones and
beaten with water to a cream or else boiled
with dried berries and moulded in wooden
frames into cakes foot square and an men
thick.
Caviare is made from sturgeon eggs. salted IN
brine. 1t is the most costly product Of the
fisheries Of this country and while largely rel
ished by epiCures, a taste for IL must usually be
acquired. Until recently its manufacture was
monopolized by the Russians most Of it being
prepared on the VOga River and Caspian Sea.
and at the present time about eight million
NJ rp annually from
dOminions Of the Car. The abundance OF stur-
geon in the United States led to the preparation
OF cayiare the Hudson River as early as
1850 Much secrecy attached in those days 70
the process Of its manufacture, and as much as
$500 sometimes paid for instruction In
the method. At the present time. on account or
the high price at which the article sells5O cents
to - cents a pOund-every locality in America
where surgeons abound is being vigorously
fished and on the Delaware female sturgeon sell
for so each. while as much as 500 is some
times obtained for a single roe fish
The best caViare in the United States Is made
from the roe Of the lake sturgeon the eggs
being larger than those Of the common river
species Increasing scarcity Of sturgeon eggs
and the high price Of the picked product have
put premium substitutes sufficiently Ike
to serve as cOUnterfeits, but up 10 date nothing
satisfactory has been found. The eggs or
horseshoe crabs have been tried. but they are
too small and become hard ani tastee5s when
saIted Garfish eggs have been utilized expert
mentally but. while big enough, they are WITH
cut NaVor ana nave a QlSaBreedOIe anu even iS-
pusive odor
CAVIARE FOR THE TURKS.
The roes OF the perch and club are utilized
for making kind Of caviare which finds mar
ket principally in Constantinople and Greece
Greek merchants visit fishing establishments
near Astrakhan. buy the fresh eggs and have
the product prepared under their own super
vision. The roe bass are placed in dry salt
under pressure and are thus kept for a month
Hebrews in Italy and Eastern Europe are not
1crmitted by their religious laws to eat sturgeon
eggs because that FISH is destitute OF scales
and so they manufacture their cavlare from carp
roes Fishermen Of the Dardanelles prepare
kind Of cheese from fish eggs by drying ana
tressing them BY dipping In melted wax the
Jumps thus formed are covered with an ar
rroof coat inside Of which the roe undergoes a
sort Of fermentation. giving il very piquant
favor II is said TO taste ike mixture Of hne
sardines. caviare and old cheese.
In Norway and other countries OF Northern
Europe various preparations In the nature or
pastes or extracts are made from hsh. Ihe wen
known ishmeal of Norway is composed oi the
flesh Of fish reduced TO powder. in Whlch all the
nOurishing materials are concentrated II ls
claimed that this hshmeal contains four times
as much nutriment az beef. and sixteen times
as much as milk or rye bread. On the coast
Of Cochin China large quantities Of an eX-
tremely nutritious fish paste are prepared from
shrinp and small fishes. The Chinese say that
this preparation is brought 10 perfection only oy
being buried In the earth for several years.
There are a few lost arts in the preparation
of fishery products. and one Of these has TO 90
with the ancient Roman sauce known as 'garunl
sociorum Pliny says that this was fermented
extract Of the entrail Of certain fishes. ana he
adds. You can scarcely buy two boxes Of ten
pounds each for thousand pieces OF money.
No fluid sells for so high price. The fishermen
and it is in great demand by all classes OF
society"