252 NEW ENGLAND FISHERIES 



and the covers, instead of being soldered are united to 

 the upper edge of the cans by a rimming process which 

 presses closely together the edges of the cover and the 

 can. There are two kinds of sealers, the smaller ones 

 being not unlike the machines for sewing lasts on shoes. 

 The workman places a can on a support, the cover is put 

 on the can, a lever is turned which drops a heavy head 

 on the cover and sets the machinery in motion about the 

 can. When the circuit of the can has been completed the 

 head is automatically raised, the can is removed by 

 the workman and another is placed on the support. 



The larger machines are in general structure like the 

 letter Y placed horizontally. An endless belt feeds the 

 cans into the machine. An operator stands at the side 

 and, as the cans pass in front of him, places covers on 

 them. This requires quick work and both hands have to 

 be used in placing the covers. After the covers are placed 

 the cans pass alternately to the right and left part of the 

 head of the machine where the covers are rimmed to the 

 cans much as they are in the smaller machines. In this 

 method of sealing by machinery there is a great saving of 

 solder, labor, and time. A small machine will seal seven 

 or eight cases an hour, as many as one workman could 

 do in a day; a large machine will seal twenty-five to 

 thirty cases in an hour. After being sealed, the cans are 

 immersed in a hot bath to be cleaned. Then they are 

 lowered through chutes to the packing-room where they 

 are placed in the wooden cases for shipment. The cases 

 when filled weigh 50 pounds and occupy about a cubic 

 foot of space. 



Next to the preparation of herring as sardines that of 

 curing them for market, by smoking, stands prominent. 

 The principal kinds of fish prepared by this process are 

 herring, alewives, halibut, and haddock called after be- 

 ing smoked, finnan haddie. Other kinds of fish are pre- 



