126 PACIFIC SALMON FISHERIES. 
after it makes two revolutions the cans are forced into an inclined 
trough under a stream of water. The usual method, however, is 
for the cans on leaving the soldermg machine to pass under sey- 
eral jets of water to set the solder and at the end of the belt to be 
transferred by workmen to coolers or crates, which are made of flat 
strap iron, square shaped, and holding about 96 cans. The cooler 
having been filled, it is placed upon a square truck and rolled aside, 
where the vent holes are stopped with a drop of solder. 
TESTING. 
The testing tank is a square wooden tank filled with water heated 
almost to the boiling point by steam pipes arranged in a coil at the 
bottom. ‘The coolers are hoisted into the test tank by a block and 
tackle attached to an overhead track, which permits them to be 
swung to any place desired. 
This test is for the purpose of detecting leaks due to imperfect 
soldering and is conducted by two workmen skilled in this operation. 
The slightest leak is detected by the appearance of small bubbles 
issuing from the cans. The spots where the bubbles appear are 
marked with a small iron tool held in the hand, and the cans are 
taken out and placed in small wooden trays, in which they are carried 
to the bench men, whose duty it is to mend them. Cans that have 
been mended are again tested as before. The bench men are located 
in front of a long bench on which are numerous fire pots, supplied 
with oil and air led through small tubes, in which the soldering irons 
are kept heated, the heat and air being regulated by connecting 
valves. Kerosene oil and gasoline are the fuels generally used now. 
COOKING. 
The salmon are invariably cooked in rectangular retorts which rest 
in a bed and have a track running the long way. In front of each is 
a turntable for the purpose of receiving trucks coming from any direc- 
tion. Four trucks, each holding 6 coolers of cans, piled one upon 
another, are run into the retort, which is then closed and steam 
turned on, entering at the bottom. The amount of pressure is from 
6 to 12 pounds, the heat 250° F. In most establishments the first 
cooking is continued about 60 minutes. 
After the first cooking the coolers are taken out and placed on a 
long table called a “venting table,” where the cans are pricked with 
a wooden-headed hammer fitted with a small brad, to allow the steam 
and superfluous water to escape. After the venting has been done the ~ 
holes are soldered up, the coolers again loaded on a truck and rolled 
into the second retort, where they are subjected to the same pressure 
of steam and heat as in the first cooking and for a period of about 60 
minutes, 
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