SALMON FISHERIES OF PACIFIC COAST. 55 



and superfluous water to escape. After the venting has been done the 

 holes are soldered up, the crates 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. 



In some canneries the retorts for first cooking are made of heavy 

 plank, well bolted to resist the steam pressure. 



In the early days much secrecy and mystery was thrown about the 

 cooking, and the work was carried on in a separate room, known as 

 the " bathroom," under lock and key. The first cooking was done in 

 common tubs. The early retorts were made of wood. Later, round 

 iron kettles were substituted, nearly one-half consisting of cover, and 

 round crates were used for holding the cans. 



For many years cannery men believed that the double cooking of 

 salmon was absolutely necessary, but in 1898 Mr. F. A. Seufert, at 

 his cannery on the Columbia River, at Seuferts, Oreg., a short dis- 

 tance above The Dalles, discarded this idea, and has since used a one- 

 cooking method. By the new process the cans are tested for leaks 

 after the center hole in the top is soldered up, as before, and are left 

 in the retort 70 minutes at 245° F. and 12 pounds steam pressure. 

 According to its originator, this method saves more than one-half 

 the labor in the bathroom, saves nearly one-half the labor in washing 

 the cans after cooking, and also better retains the color of the fish. 



SANITARY, OR SOLDERLESS, CANS. 



A recent improvement in the canning business, and one which 

 accomplishes the same purpose as the single cooking in retorts, is that 

 of " sanitary cans," so called. In order to use these cans a quite 

 radical, but economical, change in machinery is necessary. As the 

 cans leave the filling machine they pass into a steam exhauster, con- 

 sisting 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 trans- 

 ferred 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 topper and crimper, the whole operation occu- 

 pying five minutes' time. 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. 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 in 

 general use. 



