The Saint Paul globe., 1899-08-20

and IN this shape 1t comes to market.
tablespoonful is sufficient. with hot
water added, to make CUP of broth
WASTE MATERIAL PUT TO TrsE
The greatest value of these new ideas
tles e IN the fact that they make use of
1000 materials hitherto regarded az
waste. Until very recently the eggs ca
hshes were mostly thrown away. but novS'
they are utilized in variety of valuable,
ways. sturgeon eggs are salted in
Drlne' TO be sold under the name of
cdVlare and 1t will probably astonish
most persons to learn that 400 OD0 no,,o6
of this product, worth $1800OO are pI1o pSIt ,,-,
annually In the United States MuIle+.3
roes are dry salted, or picked all alouerl
the Atlantic shore from North CaroIfna.
10 FLORIDA. and the Indians of the North
west coast dry large quantities of eggs
oL various fishes, the product being held
| pEer untl winter, when it is pounded
between stones and beaten with water
TO cream. or else boiled with dried.
oeITleS ana nodded in wooden frames into,
CAKES loot square and an inch thick
C"Fiaie Is made from sturgeon eggs
oe'lteu u III prime 1t IS the most costly
product OF the fisheries of this country 3
and while largely reished bv eDicurns -
taste for 1t must annually be aoCi,i.o1 -, a.
Ontll recently its manufacture vas ND
iIOPoIIHeo Dy the Russians most of II
icing prepared on the Volga river and
caspian sea, and at the present tin
aoout o'OOO,OOO pounds of it are exnortad
Mn iudliy from the dominions Of the czar
aDulIudnce or sturgeon in the United
states LED to the preparation of cav{are
on the Hudson river as earIy as 1s5o
Much secrecy attached in those .davs Nto
the process of it's manufactures ana o.,
much as 5000 was sometimes paid for in
ftnuc'ion fiIon on IN the method. AT the present
1Lne, on account of the high price at
Whlch the article seIls-5O can+s - *
cents pound-every locality in Ar,,o.,no -
"here surgeons abound is being yIoor
ousIy hshed, and on the Delaware farooIo
sturgeon sell for so each, while az n1ucb
as SoO Is sometimes obtained for a sinota
roe fish A'i d single
The best caviare in the United States
Is made from the roe Of the lake sturgeon
the eggs being larger than those of tho
common river species Increasing eoar1.
city OF sturgeon eggs and the high ,rIca
OF the picked product have put a nroo
Ihlum on substitutes sufficiently like to
serve as counterfeits, but up to date
hothlng satisfactory has been found The
eggs of horseshoe crabs have been trie5
but they are too small and hacoroa -
ana tasteless when salted Garfsh eppe
nave peen utilized eXperimentally. but.
while big enough, they are without flavor
and have a disagreeable and even ro-
puiSlVe OdOr.
CAVIARE FOR EASTERN EUROPE. v
The roes of the perch and chub are
utilized for making a kind of caviare
winch finds market principally in Com
Stantinople and Greece. Greek merchants
visit fishing establishments near Astrak-
han, buy the fresh eggs and have the
product prepared under their own SUPER
vision. The roe bags are kept for a
I6Ir
Europe are not permitted by their re-
igious laws to eat sturgeon eggs. be-
cause that fish Is destitute Of scales and
so they manufacture their caviare from
carp roes. Fishermen of the DardanelIes
prepare kind of cheese from fish eggs
by drying and pressing them. BY dipping
in melted wax the Jumps thus formed are
covered with air-proOf coat inside of
which the roe undergoes a sort of fer
mentation, giving it a very piquant flavor
1t is said to taste like mixture of fine
sardines caviare and old cheese
In Norway and other countries Of
Northern Europe various preparations in
the nature of pastes or extracts are
made from fish. The we'll known fish
meal of Norway is composed of the flesh
of fish reduced to powder, in which al
the nourishing materials are concen-
trated. 1t is claimed that this fish meal
contains four times as much nutriment as
beef and sixteen times as much as milk
or rye bread. On the coast of Cochin
China large quantities of an extremely
nutritious fish paste are prepared from
shrimp and small fishes The Chinese
say that this preparation is brought to
perfection only by being buried in the
earth for several years.
There are a few lost arts in the prepara-
tion Of fishery products and one of these
has to do with the ancient Roman sauce
known as 'garum sociorum." Pliny says
that this was a fermented extract of the
entralls of certain fishes and he adds;
'You can scarcely buy two boxes of ten
pounds each for a thousand pieces of
money. No fluid sells for so high a price.
The fishermen prepare it from mackerel
fresh from the ocean and it Is in great
demand by all classes of society