PACIFIC SALMON FISHERIES. 117 



pose. Generally the cans overrun in weight, frequently as much as 

 2 or 3 ounces. Occasionally a can is weighed on a small balance 

 scales in order to see that the machine is in perfect adjustment. 



After passing the weighing machine any bones and scraps of flesh 

 which may be sticking up out of the can are clipped away by workers 

 armed with scissors. 



In the hand method the fillers stand on each side of a long table 

 with a trough running down the middle from end to end. This is 

 filled with the cut pieces of salmon, and the fillers, usually women 

 and children, put large pieces into the cans at first and then smaller 

 pieces to occupy the vacant spaces. 



From the weighing machine the cans pass to the clinching machine, 

 wliich attaches the top of the can loosely to the body in such a way 

 that it allows the air m the can to escape, yet prevents the fish from 

 coming in direct contact with the steam of the exhaust box. Also 

 the water resulting from the condensation of steam, which accumu- 

 lates in the exhaust box, is kept from entering the can and thus 

 bleaching the flesh. 



In many plants the cans are washed by jets of water or steam 

 directed agamst them in a closed box as they are passing from the 

 clincher to the exhaust box. 



The cans then pass into a steam exhauster, consisting in one type 

 of a box about .30 feet in length, in which are three endless-chain belts 

 running side by side. Under and over each belt are steam coils, and 

 under each of the lower coils are single pipes, which through small 

 holes throw jets of live steam upon the coils, creating an intense 

 heat. The cans pass along the first belt, are then transferred to the 

 second belt, on which they return to the entrance of the box, wlience 

 they pass to the third belt, and continuing along this to the end 

 pass out to the double seamer, the whole operation occupying from 

 5 to 15 minutes, preferably 15. One style of exhauster has 10 ovals 

 formed by the pipe, and the cans pass along these from side to side 

 of the exhauster until discharged at the far end. Another type is 

 formed of a long tube through which the cans pass and are heated by 

 perforated steam pines. Upright exhausters, in which the cans travel 

 along a spiral, are also in use. By this means the contents of the can 

 are heated and the greater part of the air exhausted, which is the 

 object of the first cooking in the retort under the method formerly in 

 general use. In Alaska, where 1 -pound tall cans form the bulk of the 

 pack, the cans are exhausted at a temperature from 206° to 212° F., 

 210° being the favorite. 



A recent invention, which the inventor claims wifl do away with 

 the steam exhaust box, and thus save a large amount of valuable 

 floor space in the canning 'line," is the power vacuum pump, known 

 as vacuum exhausting machine, by means of which air is exhausted 

 from the cans, accomplishing the same purpose as the steam exhaust 

 box. Some of these machines have been in active use for several 

 seasons, with most satisfactory results. 



Leaving the exhauster the cans pass to the double seamer, which 

 fastens the cover on tightly with a double seam or crimp. It should 

 be stated that no solder is used in attaching the top on the can, the 

 curled flanges of the cover being coated around the outer edge with 

 cement or otlier seahng fluid to take its place. Solder, however, is 

 used in joining the side seam of the can, this being done when the can 



