The Fairmont West Virginian. (Fairmont, W. Va.) 1904-1914, 1910-05-13
M5EnK cArIARE colIEs rnosI
The Sturgeon Of Southeastern HIS
sn supplies the Best.

4 Rms sia m tlle gfe ~ 3s tglt on, q
1 ITS south eastern district; i8
The mere word cayiare has come
/ 10 be asynonyin with us for the ex-i
treiie 81 luxury II ssrather a sur
prise therefor to discover that IT Isl
! pref tylearly the star 81 HE among
| the Cossaels tribes, who make the
catching Of sturgeon their winter oc-
eupatloh,
The most generally eaten cayiare,
according TO the Wide World maga-
Zine, ID made from the roe Of the
great sturgeon, fish which runs up
/ 10 itwenty-Hye feet in length. The,
sterlet, a smaller. kind which
reaches a length Of 1--WE feet, has
naturally a smaller supply Of roe.
1T Ii highly priced, however, be-
cause II is from this hsh that liquid
caviare is made, q delicacs that is
never met with far out Of Russia,
since ii is very lightly salted and
will not keep. A little finds 1t way
| to Persia and the table Of the Khel
dive, but even in Russia 1t Is rarely
to be seen, except at the Cars table
or In court circles,
To make .caviare you must first
catch your Sturgeon, and though
this may be done In summer cayiare
makingis a winter industry, and the
principal part of the fishing takes
place ii severe weather The coun-
try through which the sturgeon
yielding rivers. flow consists of large
plains, covered many months deep,
in snow and swept by bitter winds.
Here. in dreary wastes, live thou
sands Of Russians who snbsist al
most entirely on the fish they catch.
The traveller will find wide and
frozen river, dotted with. crowds Of
men. But they are fishing in a way
\ that is distinctly novel to most trav7
ellers, for their lines are passed
through holes in the ICE on which
they stand. tby
when there Is eatchand the
sturgeon are very plentiful-the
capture is dragged bodily through
the hole and despatched with sticks.
which each man carries, Great carts
| are in waiting to transport the spoil
to the sheds, where the. fish are
either relieved Of. their valuable
cargo Of eggs forthwith or are de-
spatched to the markets for sale to
cayiare makers. i.,
Liquid cayiare is prepared with
finest salt. in the proportion of from
| 4 to per cent, and fetches, a very
high price. This kind Is known as
ikra.
The pressed variety Is made with
brine, the roe being rubbed with q
wooden spoon through sleeves, so as
to secure The removal Of all liga=
tnents from the ash eggs. LIQUID
cayiare Is packed IL bottles with ice
in tin boxes, but the pressed is
squeezed With the greatest force into
canvas bags. Skin sacks OF 1t arc
submitted to the foreible persuas-
ions Of a powerful press so that all
the brine shall be extracted,
This kind is then packed in oaken
barrels lined with cloths, and is
| known as serviette cayiare, while
that which is sold In, canvas bags is
known in the trade as sack eaviare.
Packed in either way II will stand
any amount of transport. Warsaw
has become the principal market for
this commodity with western Eu-
rope.
These Russian fisheries produce
annually more than 100000
pounds Of caviare. Only 100000
pounds Of this is in liquid form.
The nutritiye quality Of caYiare Is
not generally appreciated, 1t is rich
in nitrogen aud fat, besides includ-
ing sea salt and mineral components.
1t has a stimulating and energiz-
ing effect on the stomach. Russians
value 1t greatly, and 1t Is said never
to be absent from the Cars table.
That which is supplied to the I'M
perial family is the enforced tribute
Of the Cossacks, who before they
+ may reap the profit Of their own in
dustry must supply the Little Father
with eleven tons Of the best. To pro-
vide this amount Of caYiare 5000
surgeons must be caught,
A certain amount OF caviare
comes 10 England, France and Ger
manysbut not much. a good deal OF
that which we eat Is made in Ger
many" from the common sturgeon.
and sent OF from Hamburg as real
Russian" Another kind of caviare
Is made from the roes Of pike and
carp; tits colored red, and is known
as "the Jew's.cayiare. !"
Italy also makes caviare of her
own, which is 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 cayiare, which has only a
local interest.
America, anxious to be self-sup-
porting, is making caylare also, but
for many reasons Russian caviare
commands the market. III
Formerly the sturgeon fishers
added to their profit by the sale of
Ittc L. t,iG a 5s.,. ~ fha Rti,r1anna fnr