[135] HISTORY OF THE MACKEEEL FISHERY. 225 



oughly cooked. They are next " vented," and after cooling are sent to 

 the paint-room, where they are dipped in thin paint or varnish, which 

 serves to protect them from rust. When dry they are covered with at- 

 tractive paper labels and packed in cases for shipment. The cans used 

 are similar to those employed for packing fruit, being made of tin and 

 having a cylindrical form. Two sizes are used by most of the canners. 

 The smaller, for which there is a large demand, is 4^ inches in height 

 by 3 inches in diameter, and holds about 1 pound of fish; the other is 

 4J inches high by 3^ inches in diameter, and contains about 1^ pounds, 

 though it is ordinarily known as a 2-pound can. A larger size, holding 

 3 pounds, is sometimes employed. The loss in dressing varies from 25 

 to 35 per cent., according to the size and condition of the fish, while the 

 labor of cleaning and canning costs from 18 to 22 cents per dozen cans. 

 Fifteen to twenty-five persons constitute an average working force for 

 a cannery. One-half of these are women and children, who receive from 

 50 to 75 cents per day for their services; the remainder are tinsmiths 

 and laborers, whose compensation ranges from $1 to $3 per day, a(;- 

 cordiiig to agreement. 



The price of canned mackerel is largely dependent upon the quantity 

 packed during a given season. In 1880 the price at the factory was 

 $1.25 per dozen for the 1-pouud cans, while the 2-pounds sold for $1.85. 

 In 1881 it is said to have been reduced to $1 for 1-pounds, and $1.50 for 

 twos. 



Until 1880, as already stated, the canning of fresh mackerel was con- 

 fined almost exclusively to the lobster canneries on the coast of Maine. 

 At this time, however, a number of Boston dealers engaged extensively 

 in the work, and, according to Mr. Wilcox, 750,000 pounds of fresh mack- 

 erel were used for canning, the product of the canneries amounting to 

 480,000 1-pouud and 24,000 2-pound cans, valued at $53,700. During the 

 same season the Maine canners purchased 1,252,455 i^ounds of mackerel, 

 from which 814,668 cans of the various brands were put up, their value 

 at wholesale prices being $96,749. In other portions of the country a 

 limited quantity of mackerel, estimated at 60,000 cans, valued at $6,500, 

 were packed. In 1881 the Boston business had, as we are informed by 

 Mr. Wilcox, increased enormously, and during the summer 1,764,000 cans 

 were put up. The quantity for Maine was increased to about 1,000,000 

 cans, and that for other places doubtless reached 100,000, making a total 

 of 2,864,000 cans. In 1879 the quantity for the entire country did not 

 exceed 900,000 1-pound cans. 



Salt mackerel. — The canned salt mackerel, as has been remarked, 

 are put up from the ordinary pickled fish. Different brands are used for 

 this purpose. Some packers select large fish of the best quality, though 

 a majority use standard !N"o. 2'8. In preparing them for the cans, they 

 are carefully washed and scraped so as to give them a neat and attra<'- 

 tive appearance. Frequently the heads and tails are removed, and, if 

 of large size, the mackerel are cut in halves to facilitate packing. WTieu 

 S. Mis. 110 15 



