﻿THE 
  HERRING 
  INDUSTRY 
  OF 
  THE 
  PASSAMAQUODDY 
  REGION. 
  477 
  

  

  sufficieutly 
  cooled 
  the 
  flakes 
  are 
  taken 
  from 
  the 
  racks 
  and 
  carried 
  to 
  the 
  

   packing-room. 
  In 
  the 
  large 
  canneries 
  there 
  are 
  from 
  30 
  to 
  50 
  persons 
  

   employed 
  as 
  packers, 
  who 
  are 
  assisted 
  by 
  men 
  or 
  boys 
  to 
  bring 
  the 
  fish 
  

   and 
  place 
  them 
  on 
  the 
  packing- 
  tables. 
  

  

  The 
  herring 
  are 
  packed 
  in 
  cottonseed 
  oil, 
  mustard 
  sauce, 
  or 
  vinegar 
  

   with 
  spices. 
  The 
  spices 
  used 
  are 
  usually 
  mustard 
  seed, 
  allspice, 
  cloves, 
  

   and 
  bay 
  leaves. 
  Vinegar 
  is 
  also 
  used 
  for 
  diluting 
  the 
  nuistard 
  sauce. 
  

   Under 
  the 
  regulations 
  prevailing 
  in 
  1895, 
  prescribed 
  by 
  State 
  law, 
  not 
  

   less 
  than 
  one 
  gallon 
  of 
  the 
  preservative 
  should 
  be 
  used 
  to 
  each 
  case 
  of 
  

   sardines. 
  The 
  quantity 
  seems 
  to 
  have 
  fallen 
  short 
  in 
  some 
  instances, 
  

   which 
  may 
  be 
  partially 
  explained 
  by 
  the 
  fact 
  that 
  in 
  dipping 
  the 
  oil 
  or 
  

   other 
  packing 
  materials 
  the 
  rapidity 
  with 
  which 
  the 
  work 
  is 
  done 
  is 
  

   liable 
  to 
  result 
  in 
  the 
  measures 
  not 
  being 
  completely 
  filled 
  unless 
  con- 
  

   siderable 
  care 
  is 
  exercised. 
  The 
  packers 
  first 
  fill 
  the 
  cans, 
  one 
  at 
  a 
  

   time, 
  with 
  the 
  oil, 
  mustard 
  sauce, 
  or 
  vinegar, 
  as 
  the 
  case 
  may 
  be. 
  For 
  

   this 
  purpose 
  sealed 
  measures, 
  containing 
  one-hundredth 
  part 
  of 
  a 
  gal- 
  

   lon 
  for 
  quarter 
  and 
  one-fiftieth 
  of 
  a 
  gallon 
  for 
  three-quarter 
  cans, 
  are 
  

   used. 
  Some 
  of 
  the 
  factories 
  use 
  an 
  oiling 
  machine, 
  which 
  fills 
  25 
  cans 
  

   at 
  a 
  time. 
  After 
  the 
  cans 
  have 
  been 
  filled 
  the 
  fish 
  are 
  packed 
  in 
  them 
  

   in 
  three 
  layers 
  of 
  from 
  three 
  to 
  four 
  fish 
  each. 
  The 
  fish 
  vary 
  from 
  4 
  to 
  

   6 
  inches 
  in 
  length. 
  The 
  small 
  ones 
  are 
  packed 
  in 
  the 
  quarter 
  and 
  the 
  

   large 
  ones 
  in 
  the 
  three-quarter 
  cans. 
  Herring 
  too 
  large 
  for 
  sardines 
  

   are 
  packed 
  to 
  some 
  extent 
  in 
  vinegar 
  and 
  spices 
  in 
  3-i)oun(l 
  oval 
  and 
  

   1-pound 
  round 
  cans. 
  They 
  are 
  also 
  salted 
  in 
  barrels 
  and 
  sold 
  as 
  Rus- 
  

   sian 
  sardines. 
  These 
  are 
  afterwards 
  repacked 
  in 
  smaller 
  packages 
  by 
  

   the 
  dealers 
  and 
  the 
  requisite 
  spices 
  added. 
  The 
  final 
  work 
  of 
  the 
  

   packers 
  is 
  the 
  "heading 
  off" 
  or 
  placing 
  the 
  covers 
  on 
  the 
  cans. 
  The 
  

   cans 
  are 
  then 
  taken 
  to 
  the 
  sealing 
  room, 
  where 
  the 
  covers 
  are 
  soldered 
  

   on 
  by 
  the 
  sealers, 
  and 
  are 
  then 
  ready 
  for 
  bathing. 
  

  

  The 
  bath 
  tank 
  is 
  generally 
  separated 
  into 
  two 
  compartments, 
  which 
  

   are 
  filled 
  with 
  water 
  and 
  heated 
  by 
  steam. 
  The 
  steam 
  is 
  conveyed 
  

   from 
  the 
  boiler 
  of 
  the 
  engine 
  by 
  iron 
  pipes, 
  which 
  pass 
  around 
  the 
  

   inside 
  of 
  the 
  tank 
  in 
  a 
  number 
  of 
  €oils. 
  The 
  pipe 
  in 
  the 
  tank 
  is 
  per- 
  

   forated, 
  so 
  that 
  the 
  steam 
  may 
  come 
  in 
  contact 
  with 
  the 
  water. 
  Each 
  

   compartment 
  of 
  the 
  tank 
  is 
  fitted 
  with 
  six 
  coolers 
  or 
  large 
  wire 
  baskets. 
  

   The 
  cans 
  are 
  placed 
  in 
  the 
  coolers 
  and 
  lowered 
  into 
  the 
  tank, 
  where 
  

   they 
  are 
  completely 
  submerged 
  in 
  boiling 
  water. 
  Tlie 
  quarter-oil 
  cans 
  

   are 
  allowed 
  to 
  remain 
  in 
  the 
  bath 
  about 
  one 
  and 
  one 
  half 
  hours, 
  and 
  

   three 
  quarter 
  mustard, 
  or 
  other 
  large 
  cans, 
  about 
  two 
  hours. 
  They 
  are 
  

   then 
  hoisted 
  out, 
  and 
  the 
  bottoms 
  of 
  the 
  coolers, 
  which 
  are 
  arranged 
  to 
  

   slide 
  out, 
  are 
  removed, 
  and 
  the 
  cans 
  are 
  released 
  at 
  the 
  head 
  of 
  a 
  chute 
  

   or 
  screen 
  in 
  the 
  floor 
  which 
  leads 
  down 
  into 
  the 
  testing 
  room. 
  They 
  

   are 
  first 
  cooled 
  and 
  dried 
  in 
  sawdust, 
  and 
  then 
  shoved 
  down 
  the 
  chute 
  

   by 
  means 
  of 
  a 
  wooden 
  scraper. 
  The 
  hoisting 
  apparatus 
  by 
  whicli 
  the 
  

   coolers 
  are 
  managed 
  consists 
  of 
  a 
  chain 
  gear 
  operated 
  by 
  hand. 
  In 
  

   some 
  instances 
  the 
  coolers 
  are 
  operated 
  by 
  an 
  ordinary 
  block 
  and 
  

   tackle; 
  in 
  others 
  coolers 
  are 
  not 
  used, 
  and 
  the 
  cans 
  are 
  removed 
  from 
  

  

  