﻿586 
  REPORT 
  OF 
  COMMISSIONER 
  OF 
  PISH 
  AND 
  FISHERIES. 
  

  

  of 
  cold 
  water 
  from 
  perforated 
  pipes 
  alongside 
  of 
  the 
  incline. 
  The 
  bath 
  

   is 
  simply 
  to 
  cool 
  them 
  so 
  that 
  they 
  can 
  be 
  instantly 
  handled. 
  The 
  cans 
  

   are 
  at 
  once 
  placed 
  on 
  iron 
  trays, 
  known 
  as 
  coolers; 
  they 
  consist 
  of 
  an 
  

   iron 
  frame 
  35 
  inches 
  sqnare, 
  3 
  inches 
  deep, 
  with 
  slatted 
  iron 
  bottom. 
  

   One 
  cooler 
  holds 
  80 
  one-ponnd 
  tiat 
  cans, 
  or 
  IGO 
  one-ponnd 
  tall 
  cans. 
  

   The 
  small 
  vent 
  hole 
  on 
  top 
  of 
  the 
  can 
  is 
  next 
  sealed. 
  The 
  cooler 
  filled 
  

   with 
  cans 
  is 
  then 
  attached 
  to 
  an 
  overhead 
  rail 
  track 
  and 
  transferred 
  to 
  

   a 
  large 
  wooden 
  vat 
  filled 
  with 
  water, 
  having 
  a 
  temperature 
  of 
  212° 
  F. 
  

   The 
  cans 
  remain 
  in 
  this 
  bath 
  only 
  a 
  few 
  moments, 
  which 
  is 
  ample 
  time 
  

   to 
  test 
  them 
  for 
  leaks. 
  If 
  a 
  can 
  is 
  not 
  perfectly 
  air-tight, 
  this 
  fact 
  is 
  

   at 
  once 
  made 
  evident 
  by 
  small 
  air 
  bnbbles 
  rising 
  from 
  the 
  can 
  while 
  in 
  

   the 
  bath, 
  and 
  it 
  is 
  at 
  once 
  removed 
  for 
  repairs, 
  another 
  can 
  being 
  sub- 
  

   stituted. 
  When 
  the 
  test 
  is 
  completed, 
  the 
  cooler 
  is 
  placed 
  on 
  a 
  small 
  

   iron-framed 
  car 
  having 
  a 
  capacity 
  of 
  S 
  coolers, 
  one 
  on 
  top 
  of 
  another. 
  

   The 
  cans 
  are 
  now 
  ready 
  for 
  the 
  cooking 
  of 
  the 
  salmon 
  in 
  large 
  retorts. 
  

  

  Eetorts 
  are 
  made 
  of 
  wood 
  or 
  iron, 
  bnt 
  are 
  usually 
  of 
  boiler 
  iron, 
  have 
  

   around 
  shape, 
  and 
  are 
  about 
  13 
  feet 
  long 
  and 
  5 
  feet 
  in 
  diameter. 
  A 
  

   steam 
  pipe 
  extends 
  along 
  near 
  the 
  bottom. 
  This 
  is 
  perforated 
  for 
  the 
  

   escape 
  of 
  steam, 
  which 
  passes 
  through 
  a 
  small 
  amount 
  of 
  water 
  with 
  

   which 
  the 
  pipe 
  is 
  covered. 
  On 
  an 
  iron 
  track 
  just 
  over 
  the 
  pipes 
  the 
  

   loaded 
  cars 
  are 
  run. 
  Eetorts 
  usually 
  have 
  an 
  opening 
  or 
  door 
  at 
  only 
  

   one 
  end, 
  but 
  in 
  the 
  cannery 
  now 
  being 
  described 
  there 
  was 
  an 
  opening 
  at 
  

   each 
  end 
  and 
  two 
  retorts 
  were 
  used, 
  the 
  few 
  feet 
  separating 
  them 
  being 
  

   connected 
  by 
  a 
  track 
  by 
  which 
  cars 
  of 
  coolers 
  having 
  passed 
  through 
  

   the 
  first 
  retort 
  can 
  pass 
  on 
  into 
  the 
  second. 
  Each 
  retort 
  has 
  a 
  capacity 
  

   of 
  4 
  cars, 
  or 
  3,200 
  one-pound 
  tall 
  cans 
  or 
  2,052 
  one-pound 
  fiat 
  cans. 
  

   Cans 
  of 
  salmon 
  remain 
  in 
  the 
  first 
  retort 
  under 
  a 
  steam 
  temperature 
  of 
  

   230° 
  for 
  one 
  hour. 
  They 
  are 
  then 
  run 
  out, 
  vented, 
  and 
  at 
  once 
  resealed. 
  

   As 
  the 
  top 
  of 
  each 
  can 
  is 
  perforated 
  with 
  a 
  small, 
  sharp-pointed 
  iron, 
  

   the 
  heated 
  air 
  or 
  steam 
  is 
  expelled, 
  and 
  before 
  its 
  place 
  can 
  be 
  taken 
  

   with 
  cold 
  air 
  the 
  vent 
  is 
  closed 
  by 
  a 
  drop 
  of 
  solder, 
  and 
  the 
  can 
  may 
  

   be 
  said 
  to 
  be 
  free 
  of 
  air 
  and 
  air-tight. 
  The 
  cans 
  are 
  now 
  ready 
  for 
  

   another 
  cooking 
  in 
  the 
  second 
  retort. 
  Here 
  the 
  temperature 
  is 
  240°, 
  in 
  

   which 
  one-i)Ound 
  tall 
  cans 
  remain 
  1 
  hour 
  and 
  fiat 
  cans 
  1^ 
  hours. 
  Re- 
  

   torts 
  are 
  under 
  a 
  steam 
  pressure 
  of 
  7 
  to 
  10 
  pounds 
  to 
  the 
  square 
  inch. 
  

  

  On 
  removing 
  the 
  cans 
  from 
  the 
  retorts 
  they 
  have 
  a 
  stream 
  of 
  cold 
  

   water 
  thrown 
  on 
  them, 
  by 
  which 
  they 
  are 
  cooled 
  and 
  cleaned. 
  They 
  

   are 
  now 
  finally 
  tested 
  for 
  leaks 
  or 
  imperfections 
  by 
  tapping 
  each 
  can 
  

   on 
  the 
  top 
  with 
  a 
  small 
  piece 
  of 
  iron, 
  an 
  experienced 
  ear 
  quickly 
  

   detecting 
  by 
  sound 
  any 
  imi)erfection. 
  Imperfect 
  cans 
  are 
  replaced 
  by 
  

   others, 
  and 
  the 
  cans 
  ]>ass 
  on 
  to 
  be 
  lacquered, 
  labeled, 
  and 
  packed 
  in 
  

   boxes, 
  each 
  holding 
  48 
  one-pound 
  cans 
  or 
  24 
  two-pound 
  cans. 
  They 
  are 
  

   then 
  ready 
  for 
  a 
  distribution 
  that 
  reaches 
  almost 
  every 
  portion 
  of 
  the 
  

   civilized 
  globe. 
  

  

  The 
  cannery 
  at 
  which 
  these 
  notes 
  were 
  taken 
  was 
  provided 
  with 
  

   electric 
  lights 
  and 
  ample 
  steam 
  power; 
  the 
  rooms 
  were 
  well 
  ventilated 
  

   and 
  lighted; 
  its 
  walls 
  were 
  white 
  with 
  paint 
  or 
  whitewash. 
  It 
  is 
  

  

  