PACIFIC SALMON FISHERIES. 39 
Tay for centuries before. In 1856 William Hume went back to Maine, and on his 
return to California the same year was accompanied by his brothers, John and 
G. W. Hume, who also engaged in salmon fishing in the Sacramento River. Among the 
schoolmates of G. W. Hume was one Andrew S. Hapgood, who had learned the tin- 
smith’s trade, and who a short time after G. W. Hume left for California went to Bos- 
ton and entered the employ of J. B. Hamblen, a pioneer in the canning business, 
and was sent by him to Fox Island on the coast of Maine to engage in canning lobsters. 
The canning of lobster was a new and growing industry, and Mr. Hamblen, to increase 
his business, a short time after sent Mr. Hapgood to the Bay of Chaleur, an arm of the 
sea which divides the Province of Quebec from that of New Brunswick, where, in 
addition to the canning of lobster, they also canned a few salmon. I believe this was 
the first salmon canned on the American Continent, and I am informed that the busi- 
ness in a small way is still carried on in that section of the country. In 1863 G. W. 
Hume went back to Maine, and while there visited Mr. Hapgood at Fox Island, to 
which place he had been again sent by J. B. Hamblen to take charge of the works at 
that place. During the visit of G. W. Hume to his friend Hapgood a talk about salm- 
on was had, and it was agreed that if salmon on the Pacific coast were as plentiful 
as represented by Mr. Hume much money could be made in a salmon-cannery business. 
The plan decided on was that G. W. Hume, on his return to California, should try and 
induce his brother William to engage in the business with them, and, if he succeeded 
in so doing, Mr. Hapgood should purchase the necessary machinery and come out to 
California in time for the spring season of 1864. William Hume being agreeable to 
take part in the enterprise, Mr. Hapgood set out on the journey and arrived at San 
Francisco on March 23, 1864, and a few days later at the location where the operations 
were afterwards conducted. 
* * * * * * ¥* 
For a considerable time after the salmon-canning business was inaugurated the pack- 
ers suspended operations in the early part of July of each year, as at that time the 
market would take only goods which showed a rich oil and the best food values. 
The business languished after the firm established its cannery on 
the Columbia River, but in 1874 was renewed again by others and 
continued with varying success until 1905, when it ceased tempo- 
rarily, owing to the smaller quantity of fish available and the diffi- 
culty of competing with the mild-cure packers and the fresh-fish deal- 
ers. Several times since small packs have been made when, for 
some reason, mild-curing was unprofitable. 
Monterey Bay.—The first harbor south of San Francisco is Mon- 
terey Bay, a large indentation cutting into Santa Cruz and Monterey 
Counties. Only a portion of it is well sheltered, however. For a 
number of years it had been known that salmon frequented the 
waters of this bay for the purpose of feeding on the young fishes 
which swarmed there. Sportsmen frequently caught them with rod 
and reel, but it was not until the early eighties that the industry 
was established on a commercial basis. It has since grown very 
rapidly. The catch has either been mild cured at Monterey or 
shipped fresh. A few were canned in 1915. 
«The description of the machinery used and the methods of canning have been quoted in full under 
“Canning”’ elsewhere in this report. , 
>The first salmon cannery. ByR.D.Hume. Pacific Fisherman, Seattle, Wash., vol. 0, no.1,January, 
1904, p. 19-21. 
