The early history of Scott and Bowne's cod liver oil

according to how long the livers were left, resulting in three grades of oil: pale, light brown and dark brown. Ludovicus Josephus de Jongh of the Netherlands produced the first extensive chemical analysis of cod liver oil in 1843. His studies of the three grades of oil led him to conclude that the light-brown oil was the most healthy. He attributed this superiority to the larger quantities of iodine, phosphate of chalk and volatile acids found in it. In 1846, de Jongh traveled to Norway to obtain the purest oil available. By the 1850s, Dr. de Jong's Light Brown Cod Liver Oil was marketed throughout Europe and exported to the United States. Each bottle had de Jongh's signature and stamped seal on it- a blue codfish on a red shield-guaranteeing that the product was put to the test of chemical analysis. Advertising emphasized de Jongh's credentials as a doctor and chemist, and included testimonials from other men of science and medicine. However, even the most enthusiastic supporters of cod liver oil admitted that the highly disagreeable taste and smell presented a significant obstacle to its use. De Jongh believed the problem of the oil's unpleasant taste and smell could be overcome with a little perseverance or, failing…