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, 
which attaches the top of the can loosely to the body in such a way 
that it allows the air in 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 against 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, whence 
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 pipes. 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 will 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 other sealing fluid to take its place. Solder, however, is 
used in joining the side seam of the can, this being done when the can 
