consists in the oil being extracted from the fresh clean livers of the cod by a melting process in double-walled vessels. Between the external and internal walls water is kept at boiling point, or a current of steam is conducted directly into the liver mass (direct steam). In this way the liver cells are disintegrated and the entire extrac- tion process is the work of but a few minutes. Later follows a low-temperature refining process by which the solid fatty matter is removed. This makes for a further improvement of the flavour, odour, and appearance of the oil. The high degree of quality which is claimed for Norwegian cod liver oil does not refer to oil produced in special instances and at extra cost; it is characteristic of the whole of the Norwegian output, and is due first and foremost to the fact that the liver can be treated whilst in a perfectly fresh condition. This, in turn, is possible because the fish is caught close to the coast where the location of the oil works enables them to receive the livers with a minimum of transportation. Such natural facilities for the production of cod liver oii are found only by way of exception in other parts of the world. Furthermore, buyers of Nor- wegian medicinal liver oil have a guarantee of purity in the official cod-liver-oil control service. The extent of cod liver oil production is de- termined by three variable factors, viz., the yield of the fisheries, the size of the livers, and the fat content of the liver. Norway has many hundreds 148