i5o 



mortgage on the factory. In this way Government 

 would be spared aU disputes and compHcations and the 

 canner would naturally take good care of his own 

 property. 



As regards (c) it is known that this canner is working 

 by ordinary French (Brittany) methods and does not 

 use steam pressure cookers but simple, open brine baths ; 

 hence he may be unable to instruct in the use of the 

 more modern plant which, however, is desirable for many 

 reasons, and must eventually be worked up to. It is 

 believed also that his sardine tins are sent out from 

 France ready cut and shaped but in the flat, so that he 

 has nothing to do but solder the tins up and affix the 

 labels which are also imported. 



15. Canning plant is b) no means expensive. For 

 can-making the manual or foot power machines are 

 simple and comparatively cheap ; one American list 

 works out at ^80 f.o.b, for plant for 2 lb. and 3 lb. cans, 

 to which must be added the dies (^8) required for sardine 

 cans; ^i 10 should sliffice to land a full plant on the 

 West Coast. A London firm quotes me a small manual 

 plant for round and sardine tins for ^75 f.o.b. and less 

 5 per cent, discount, and I should recommend this offer 

 if a plant is needed, as it could be landed for less than 

 ^100. 



As regards canning plant ; by a printed American 

 price list machinery for 5,000 round cans (2 lb. and 3 lb.) 

 per day with steam boiler, scalding and exhaust tanks, 

 one steam pressure processor, and many etceteras, should 

 cost about ^140 f.o.b. From correspondence with 

 London firms this is about the mark, the chief items being 

 a vertical self-contained steel boiler complete with steam 

 fittings (^50 to ^60), a steam processor also complete 

 (^50 to ^60), an open boiler, steam heated (^ 10 to ^ 1 2), 

 and etceteras ; one firm ofters the goods at these rates 

 f.o.b. and less 5 percent, discount. Hence ^200 should 

 see a small but good modern plant delivered on the 

 West Coast. Of course, it is possible to can as the 

 French canner does, with mere open brine baths over 

 furnaces, in which case a (gw hundred rupees would be 

 ample for the actual canning plant. But as stated above, 

 I strongly recommend processing under steam pressure 

 at a temperature of say 240" F. as against the cheaper 

 and easier open (brine) bath system ; it is far safer as 



