PACIFIC SALMON FISHERIES. 123 
ound, at first perfectly plain, commenced to show patterns more or 
ess complicated, and at times quite pretentious, so as to take away 
from the design proper. 
Gradually the panel design disappeared. _ In place of it some showed 
one continuous picture on the label, which was very unsatisfactory 
and soon disappeared, as only a fraction of the picture could be seen 
at one time. Others had two subdivisions, one showing the name of 
the brand with its illustrations, occasionally used as a trade-mark, 
the other showing the article packed in the can, both named and 
illustrated. Unfortunately, these subdivisions were so large that 
the roundness of the can prevented one from seeing the picture as a 
whole, but this was soon remedied by making the subdivisions nar- 
rower and filling in between with directions, weight of contents, etc. 
From this point on the general plan of labels underwent few changes 
except that the work, both of the artist and pressman, improved 
wonderfully, some of the labels now designed and printed being 
real works of art. 
Up to a few years ago one of the most serious evils in the trade 
was the use of misleading and lying brands. The high-grade product 
would almost invariably be correctly and fully branded, but ‘‘chums”’ 
and ‘“‘pinks’”’ were usually branded as ‘‘Fresh salmon,” ‘‘Ch ice 
salmon,” etc., which would deceive all persons but those well ac- 
quainted with the industry. ‘‘Do-overs,” and very poor fish, were 
usually marketed under a brand which bore the name of a fictitious 
company or of no company at all. 
The passage of State laws of varying degrees of efficiency govern- 
ing the branding of salmon helped slightly to remedy this condition 
of affairs, but it was not until the pure food and drugs act, approved 
June 30, 1906, was put into force by the Government that any radical 
improvement was noticeable. At the present time but few mislead- 
ing brands are in use. 
BOXING OR CASING. 
A case of salmon generally contains 48 one-pound cans or their 
equivalent, 1. e., 24 two-pound cans or 96 half-pound cans. Some 
canneries pack their half-pound cans in cases of 48. These cases are 
usually made of wood and cost from 9 to 11 cents each knocked down. 
CAN MAKING. 
Some of the canneries in the coast States and Alaska purchase their 
cans ready-made, but the usual method is to purchase the sheet tin 
and make up the cans in the canneries. This is especially necessary 
in Alaska, as it would be impossible to find room on the cannery 
ships for such a bulk as they would make in addition to the other 
supplies necessary. Furthermore, the making of cans provides work 
for a large part of the crew, otherwise unemployed while the rest are 
getting ready the other necessary paraphernalia. The work is done 
by machinery and occupies several weeks’ time. 
Of recent years the objection to the great amount of space occu- 
pied by the cans when shipped by freight has been overcome by mak- 
ing the body of the can, pressing it flat, and shipping it in this com- 
pact shape along with the ends. At the cannery is a machine for rim- 
ming the flattened body into a round shape once more, when the end 
can be put on with the regular double seamer. 
