When the fish are brought ashore they are counted into baskets, about 200 to a basket, and those unfit for use are thrown out. They are taken to the canneries as quickly as possible to be cleaned, boiled, dipped in oil, and then hermetically sealed into a tin in which they are sent into commerce. _Adulteration._--The chief adulteration of sardines is found in misbranding as to country of origin. The French catch has the highest reputation of any in the world and for this reason the label is often made to represent the fish as of French origin when in reality they are caught on the shores of Spain or of other countries. Formerly the fish were brought in great numbers from the Spanish coast into France. They were naturally much deteriorated in transit. Nevertheless they were tinned and marked as of pure French origin. This practice has now been forbidden by law in France. The Norwegian fish known as Sprötten (sprats) on the German and Holland coasts are packed as sardines and sent into this country as sardines. =Scup.=--The scup is a fish (family Sparidæ) which is taken in great abundance on our Atlantic coast in the summer and autumn and is brought in immense quantities to the market. The proper name of the fish is _Stenotomus chrysops_. _Composition._-- FRESH. DRY. Water, 74.99 percent Protein, 18.52 „ 75.33 percent Fat, 5.11 „ 19.25 „ Ash, 1.38 „ 5.64 „ The flesh of this fish is a better balanced ration than that of the red snapper, the proportion of fat being much larger.