﻿480 
  REPORT 
  OF 
  COMMISSIONER 
  OF 
  PISH 
  AND 
  FISHERIES. 
  

  

  of 
  persons 
  engaged 
  in 
  the 
  industry, 
  including 
  proprietors, 
  boatmen, 
  

   and 
  cannery 
  employees, 
  was 
  4,404. 
  Of 
  these, 
  4,172 
  were 
  employed 
  

   directly 
  in 
  the 
  canneries 
  and 
  received 
  in 
  wages, 
  during 
  the 
  season 
  of 
  

   eight 
  months, 
  $556,440, 
  or 
  an 
  average 
  of 
  about 
  $69,555 
  per 
  month. 
  The 
  

   amount 
  of 
  wages 
  distributed 
  at 
  Eastport, 
  exclusive 
  of 
  the 
  earnings 
  of 
  

   boatmen, 
  was 
  $306,448, 
  or 
  an 
  average 
  of 
  $38,306 
  per 
  month. 
  At 
  Lubec 
  

   the 
  average 
  amount 
  distributed 
  per 
  mouth 
  in 
  wages 
  was 
  $13,085, 
  and 
  

   at 
  ISTorth 
  Lubec, 
  $11,711. 
  The 
  cost 
  of 
  materials 
  used 
  in 
  the 
  manufac- 
  

   ture 
  of 
  sardines 
  was 
  $792,292 
  and 
  the 
  quantity 
  of 
  herring 
  utilized 
  was 
  

   30,496 
  hogsheads, 
  or 
  about 
  36,496,000 
  pounds, 
  which 
  cost 
  the 
  manu- 
  

   facturers 
  $114,504. 
  The 
  total 
  amount 
  paid 
  for 
  wages, 
  materials, 
  and 
  

   herring 
  was 
  $1,463,236. 
  It 
  may 
  be 
  proper 
  to 
  explain 
  that 
  this 
  does 
  not 
  

   fully 
  represent 
  the 
  cost 
  of 
  the 
  herring 
  products, 
  since 
  there 
  are 
  many 
  

   items 
  of 
  expense 
  which 
  it 
  is 
  impracticable 
  to 
  include. 
  

  

  The 
  number 
  of 
  cases 
  of 
  sardines 
  prepared, 
  including 
  1,151 
  cases 
  of 
  

   plain 
  herring 
  in 
  1-pound 
  cans, 
  was 
  682,100, 
  the 
  value 
  of 
  which 
  was 
  

   $1,644,526. 
  There 
  were 
  also 
  1,326 
  barrels 
  of 
  Eussian 
  sardines, 
  valued 
  

   at 
  $3,390, 
  and 
  a 
  large 
  quantity 
  of 
  secondary 
  products, 
  having 
  a 
  value 
  

   of 
  $18,902, 
  the 
  total 
  value 
  of 
  all 
  classes 
  of 
  products 
  being 
  $1,666,818. 
  

   The 
  quantity 
  of 
  products 
  prepared 
  at 
  the 
  canneries 
  in 
  each 
  of 
  the 
  

   years 
  of 
  1893 
  and 
  1894 
  was 
  much 
  less 
  than 
  in 
  1895, 
  but 
  owing 
  to 
  the 
  

   higher 
  prices 
  received 
  in 
  those 
  years 
  the 
  value 
  of 
  the 
  output 
  was 
  con- 
  

   siderably 
  greater. 
  In 
  1893 
  there 
  were 
  530,043 
  cases 
  of 
  sardines 
  and 
  

   other 
  canned 
  herring, 
  valued 
  at 
  $1,724,582; 
  810 
  barrels 
  of 
  Russian 
  sar- 
  

   dines, 
  valued 
  at 
  $2,461 
  ; 
  and 
  secondary 
  and 
  waste 
  products 
  to 
  the 
  value 
  

   of 
  $14,868; 
  the 
  total 
  value 
  being 
  $1,741,911. 
  In 
  1894 
  the 
  number 
  of 
  

   cases 
  of 
  sardines 
  and 
  other 
  canned 
  herring 
  was 
  622,487, 
  valued 
  at 
  

   $1,862,972; 
  721 
  barrels 
  of 
  Eussian 
  sardines, 
  valued 
  at 
  $2,076; 
  secondary 
  

   and 
  waste 
  products, 
  $18,366; 
  a 
  total 
  of 
  $1,883,414. 
  

  

  LEGISLATION. 
  

  

  The 
  few 
  laws 
  which 
  have 
  been 
  enacted 
  for 
  the 
  purpose 
  of 
  regulating 
  

   the 
  sardine 
  industry 
  have, 
  in 
  most 
  instances, 
  been 
  confined 
  in 
  their 
  

   scope 
  chiefly 
  to 
  provisions 
  for 
  the 
  cleanliness 
  and 
  wholesomeness 
  of 
  the 
  

   products. 
  Chapter 
  40, 
  sec. 
  18, 
  of 
  the 
  Eevised 
  Statutes 
  of 
  the 
  State 
  of 
  

   Maine 
  provides 
  that 
  no 
  sardines 
  shall 
  be 
  canned 
  between 
  the 
  15th 
  day 
  of 
  

   December 
  and 
  the 
  15th 
  day 
  of 
  the 
  following 
  April. 
  An 
  act 
  passed 
  in 
  

   1893 
  forbids 
  the 
  canning 
  of 
  any 
  herring 
  sardines 
  without 
  first 
  behead- 
  

   ing 
  and 
  eviscerating 
  them. 
  

  

  In 
  1895 
  a 
  law 
  was 
  passed 
  providing 
  that 
  not 
  less 
  than 
  1 
  gallon 
  of 
  oil, 
  

   mustard 
  sauce, 
  or 
  vinegar 
  should 
  be 
  used 
  in 
  packing 
  each 
  case 
  of 
  sar- 
  

   dines. 
  Its 
  purpose 
  was 
  to 
  improve 
  the 
  quality 
  of 
  the 
  goods, 
  and 
  also 
  

   to 
  prevent 
  the 
  exercise 
  of 
  undue 
  economy 
  in 
  the 
  use 
  of 
  oil 
  or 
  other 
  

   ingredients. 
  There 
  was, 
  however, 
  considerable 
  objection 
  to 
  its 
  pro- 
  

   visions 
  on 
  the 
  part 
  of 
  some 
  of 
  the 
  packers, 
  on 
  the 
  ground 
  that 
  if 
  there 
  

   was 
  a 
  demand 
  for 
  sardines 
  packed 
  with 
  less 
  than 
  1 
  gallon 
  of 
  oil 
  they 
  

   should 
  be 
  allowed 
  the 
  privilege 
  of 
  packing 
  them. 
  

  

  