FISII OIL manufacture is carried on all along the western coast of India. The great source of supply is tbo shark and the skate. The livers of these are cut out, and thrown into a vat or old canoe or other receptacle, and trodden on with the feet till the oil is expressed. It is then drawn off, and stowed away. The oil from the variety of skate called Wagli by the natives of the Bom bay coast, seems to have a strong resemblance to cod-liver oil. On the Malabar coast, especially off Vingorla, the seas literally swarm with a variety of the sardine; a coarse, ill-smelling kind of oil, which sells for from six to twelve annas a maund, is manufactured from these. The natives employ it for amearing their boats. The liver of the white shark is that generally used. The mode of preparing the best cod - liver oil is equally applicable to fish liver. The proper season for preparing cod-liver oil is early m January, when the livers are plump, firm, large, white, and full of oil. The livers are sometimes found diseased, and such as aro specifically lighter than water should be rejected. Good livers should cut smooth, and not tear ; when cut, none of the substance should flow out in a half - liquid state. The
quantity of oil produced by livers depends much upon the Ono of the year. In the beginning of January 1000 livers wero found by experiment to yield 37 imperial gallons, and at the end of February an equal number only gave 23 gallons of oil. In the -beginning of January 1000 livers of average size weighed 900 lbs., whilst in the last day of March the saine number weighed only 575 lbs. The oil at these different seasons WILS equally pale, and the livers equally white, although much smaller and more flabby in the latter season. To . . . .
prepare ttie on. wash tne livers very cnretuuy, supposed isinglass is made. There arc two kinns first removing the gall-bladders which adhere to them, and infuse them in rain or other water free from salt. Place them over the fire, and never allow the heat to exceed 120° or 130°. On this head especial care must be taken ; a higher de gree of heat, although yielding a larger product, communicates a rank, fishy taste and smell, and heightens the colour of the oil, thereby rendering it disgusting to the patient.—M. B. J, R. of 1855.