CANNING SARDINES 157 
used for cooling, need not be provided for the new process. However, 
extra space equal to about one-third of the above will be required in 
the brining room for extra brine tanks not needed in the frying proc- 
ess. It Ww ‘ll be recalled that all the fish may have to be held for a 
time in the brine tanks when the new process is used. 
Discussion.—It is realized that the estimates given are only 
approximations. They are liberal ones, however, being high, it is 
believed, for the new process and low for the frying-in- oil process. 
In the absence of accurate data, they are useful in gaining some idea 
as to what actual costs probably will be. Production-cost items 
taken up above total 3.8 cents for the new process and 9.8 cents for 
frying in oil, a difference of 6 cents per case in favor of the new 
process. 
Production costs, however, should not be considered alone; there 
is also quality, which is very important. Fish prepared by the new 
process are better than the general run of fried fish, and if sold in a 
market where quality commands a premium they will sell not only 
more readily but for a better price. It is believed the improved 
quality of the product would in the long run justify the adoption of 
the process in plants now equipped for frying i in oil. 
PRODUCTION AND EQUIPMENT COSTS FOR PREPARING MAINE QUARTER-OIL FISH 
Approximate estimates of production and equipment costs for 
handling 3 hogsheads (3,600 pounds) of “round” quarter-oil fish on 
the flakes, or 4 hogsheads (4,800 pounds) if the “cut” portion only 
is cooked, are given below and compared with estimates for preparing 
the fish by the steaming process. Costs considered are only those 
having to do with handling the fish after they are brined and until 
they are given to the packers to put into cans; other costs should be 
the same. Cooking only is considered, and it is assumed that the 
fish are handled on trucks. 
Fuel.—Fuel required should not be greater than 0.75 gallons per 
case when “‘round”’ fish are handled, or 0.6 gallons of fuel oil per case 
for “cut” fish.” Thecost, then, when oil is 8 cents per gallon, is 6 
and 4.8 cents per case, respectively. For the steaming process, when 
coal is $7.25 per long ton (0.324 cents per pound), the estimated cost 
79 0.324) or’ 2 5 cents per case for preparing “ round”’ fish and 
5.9 X 0.324, or 1.9 cents per case for “cut” fish. The figures 7.9 
and 5.9 represent the amount of coal, in pounds, required to prepare 
a case of fish. If high-pressure steam coils or a heat interchanger 
are used for heating the air, coal being the fuel, the costs for the new 
process should be no oreater than for the old. 
Power.—Ilt was estimated by a firm of drying engineers that the 
total power required for cooking the fish would be about 20 horse- 
power. This is about 15 kilowatts of electricity per hour. At 3.5 
cents per kilowatt-hour the cost is 52.5 cents. For “round” fish it is 
0.7 cent per case and for “cut” fish 0.53 cent. It is assumed that 
the cost for the steaming process is 0.4 and 0.3 cent per case, respec- 
tively, for handling “round” and ‘cut’? fish. 
Labor.—F¥or preparing the fish and placing them on the conveyer 
that leads to the packers there will be required 1 operator, 1 man to 
feed flakes to iene faker, 1 man to place e Pull flakes in the trucks, i to 


8 See p. 150, 67 aloulations are given on pp, 222-223, 65 See p. 2 
