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T HE  following experiments form part of the general scheme of research undertaken with the object of providing a sound scientific basis for methods of fish preservation and storage.  The bacteriological part of the investigation was first undertaken by the author a year ago and the time has been spent in endeavouring to become acquainted with the peculiarities and characteristics of herring bacteria. There is still a large amount of work to be done in this field before practical experiments on a large scale can be carried out to yield really satisfactory results.

Report of Experiments on the Cold Storage of Herrings carried out at North Shields (June and July, 1919)