52 SALMON FISHERIES OF PACIFIC COAST. 



looks like a hand coffee mill. They pass through here down a 

 smaller chute and are forced by two dogs into a receptacle through 

 which the plunger, or filler, passes. Here the plunger comes opposite 

 the open mouth of the empty can, which when it reaches this point 

 is caught by a clasp or hook and held in front of the plunger, which 

 is immediately thrust forward through a chamber filled with salmon, 

 cutting the fish longitudinally and at the same time filling the 

 can. The next movement forces the can out upon a table. When 

 running at full speed one of these machines will fill about 80 cans a 

 minute. 



On being released by the clamp the cans roll upon a long table 

 and are picked up by a man stationed here, who strikes each one 

 upon a square piece of lead set in the table, in order to settle the 

 contents down into the can and for the purpose of detecting any 

 deficiency in weight. If not quite full the cans are pushed to the 

 other side of the table, where a man adds the quantity of fish needed, 

 a supply of small bits being kept at hand for this purpose. Gen- 

 erally the cans overrun in weight, frequently as much as an ounce. 

 Occasionally a can is weighed in order to see that the machine is 

 in perfect adjustment. 



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 into the cans large pieces at first and then smaller 

 pieces to occupy the vacant spaces. 



WASHING THE CANS. 



The cans are put upon an endless belt by a workman and pass from 

 the filling-machine table to the washing machine. This is a rotating 

 apparatus, consisting of an iron framework holding 10 rests or 

 stands on which the cans sit. Immediately overhead are small per- 

 pendicular shafts with an iron cap, the diameter of a can, fixed to 

 the end of each. Each can as it reaches the machine is caught by 

 one of the washers and the cap brought down over the top, a tight- 

 fitting flange preventing water from getting inside. Revolving rap- 

 idly as it goes, with a stream of water against it of sufficient force 

 to remove the dirt and grease, the can is carried until the machine 

 has revolved 180 degrees, when it is released and passes out on a 

 belt. A more modern method is to use jets of steam for washing, 

 while one of the latest devices is to clean the cans by a cold-air blast 

 which strikes directly on the top edge. A set of brushes against 

 which the cans revolve is used in a few canneries. 



After being washed the cans continue on an endless belt and 

 pass two children whose duty is to put a small piece of scrap tin 

 on the top of each. These pieces are called " chips," are from !•£ 



