The sun. [volume] (New York [N.Y.]) 1833-1916, 1906-07-08

is from this fish that liquid caviare Is made,
a delicacy that is never met with far out Of
Russia, since it is very lightly sailed and will
not keep. A little finds it's way to Persia
and the table Of the Khedive, but even In
Russia it Is rarely to be seen, except at the
Cars table or in court circles.
To make oaviare you must first catch
your sturgeon, and though his may be done
in summer ~caviare making Is q winter in
dustry, and the principal part Of the fishing
takes place in severe weather. The country
through which the sturgeon yielding rivers
flow consists Of large plains, covered for
many months deep in sn ow, and swept by
bitter winds. Here, In dreary wastes, v
thousands Of Russians who subsist almost
entirely on the fish they catch.
The traveller will find a wide and frozen
river. dotted with crowds Of men. But
they are hshi ng in a way that is distinctly
novel to most travellers, for their lines are
pa ssed through holes In the ice on which
thew stand.
When there is a catch-and the sturgeon
are very pientiful-the capture is dragged
bodily through the hole and despatched
with sticks, which each man carries; Great
carts are in waiting to t raj the spolI
no Jl6 BINtNlSt WtClO AN =.
iieved Of their valuable cargo Of eggs forth
with or are despatched to the markets Tor
sale to caviare ma
LIQUID ~caviare is prepared with finest
salt, in the pro Rss i n.r OF b bfo% n = Go . f hes
cent. n fetcnes n a very h'E" priv" ANS
The pressed variety is made with brine,
| the roe being rubbed with q wooden spoon
| through sleeves, so as to secure the remova!
Of all 1igaments from the fish eggs: Liquid
~oaviare is packed in 6otties with ice cen N TN TN
greatest force into canvas bags, Skin
| sacks OF il are submitted to the forc!b!s Per
suasions Of a powerful press 30 hat all the
J brine shall be extracted.
This kind Ia then packed In oaken barrels
lined With cloths, and is known as serviette
caviare, while that which is sold In canvas
bags is known in the trade as sack ca,
Ware. Packed in either way II. will stand
any amount of transport. warsaw has
become the principal market for this COM
modify with western Europe,
These Russian fisheries produce annually
| more than 1000, 900 pounds OF caviare,
Only 1000, 900 pounds of this is In liquid
The nutritive quality Of cayiare is not
generally appreciated. 1t is rich in nitrogen
and fat, besides including sea SAT- ana min
eral components.
It has a stimulating and .energizing
effect on the stomach. Russians yalle
it greatly, aud it is said never to be absent
from the Cars table. =,
That which il supplied to the Imperial
family is the enforced tribute OF the Cos
sacks, who before they may reap the profit
of their own industry must supply, the
Little Father with eleven tons OF the best.
/ To provide this amount OF caviare 5000
sturgeon must be caught.
A certain amount OF eaviare comes to
England, France and Germany, but not
much. A good deal OF that which we eat
ia amade in Germany from the common
sturgeon, and sent or from Hamburg. as
real Russian" Another kind OF ~caviare
ia made from the roes 81 pike and earn;
il ia colorcd red, and is known as the Jews
cavia re-"
Italy also makes a caviare OF her own
which Ia very palatable, being more delicate
than the Russian. For this the Dream
the pike, the perch and countless other
fish contribute their eggs. Norway, too
makes a mock ~caviare, which has only a
local interest.
America, anxious to I've se~lf-supporting,
is making ~caviare also, but fo1many, reasons
Russian caviare commands the market.
Formerly the sturgeon fishers added to
their profit by tho sale Of the air bladder
of the surgeons for making ~isinglass,
and Russia wa for n long time the only
country supplying this commodity. Moo
arm neoessities, however, have led to this
breathing az paratus being appropriated
from other fish than the sturgeon, 30 the
trade has declined.