28 REPORT OF ALASKA INVESTIGATIONS. 



this from Saturday noon to the following Monday noon. This will make the weekly closing period 12 

 hours longer and will not only offer a better time of day to the fishermen in which to close and open their 

 traps, but it will better enable the Government officials to see that the law is being observed. The opera- 

 tion of all seines, gill nets, and other fishing appliances should also be included in this extended closing 

 period, as well as trolling for commercial purposes. 



WATERS EXEMPTED FROM WEEKLY CLOSING. 



When the present law was enacted in 1906, the waters of Bering Sea, Cook Inlet, and the delta of 

 Copper River were exempted from the operation of the weekly closing period. The matter had due con- 

 sideration at that time, and I see no reason now why any change should be made. The exemption was 

 made in respect to Bering Sea waters for the reason, first, that the fishing season is very short, usually 

 lasting only three or four weeks during the month of July; and, second, that the waters of the region are 

 subject to sudden and violent storms, which make fishing impossible for more or less lengthy periods. 

 It is my opinion that a Sunday closing period for Bering Sea is unnecessary. The pack of salmon at the 

 Bering Sea canneries during the season of 1 9 1 4 was the heaviest in the history of operations in that region . 

 This would seem to show that in the past these waters have suffered no serious depletion of salmon. 



When the present law was framed, the plea for the exemption of Cook Inlet waters from the operation 

 of the Sunday closing period was made upon the grounds that a weekly close period was unnecessary, for 

 the reason that weather conditions are so bad that fishing must cease for as long or longer periods than 

 was considered essential to insure an adequate escape of breeding salmon. I believe that in view of the 

 limitations placed upon fishing in all waters tributary to Cook Inlet as established by the closing order of 

 the Secretary of Commerce of November 18, 191 2, no additional restrictions are necessary in the region so 

 far as Sunday closing is concerned. 



In reference to the delta of Copper River, it has been averred that the numerous channels and sloughs 

 comprising the delta afford so many avenues of escape for salmon and at the same time make fishing operations 

 so extremely difficult that a Sunday closing period would inflict an unnecessary hardship upon the fisher- 

 men and is not necessary in order to have a good escapement of breeding salmon. From my knowledge of 

 conditions at the delta of Copper River, these contentions seem reasonable. 



Exceptions ought to be made in the fisheries laws of Alaska in favor of angling for sport or for food for 

 use by the one fishing or his immediate family. 



Another method of guarding against overfishing is to restrict the amount of apparatus that may be put 

 into operation. This can be accomplished by a license system and by the power vested in the Secretary 

 of Commerce to discontinue the issuance of permits for various kinds of fishing paraphernalia if it is shown 

 to him that the fishing is being overdone in any particluar section. 



METHODS OP CANNING. 



The various methods employed in canning salmon are naturally of interest and importance to the 

 people who use this popular food, and a high standard of sanitation and cleanliness in connection with its 

 preparation is demanded at all times. This is now generally the case, as practically all steps in the process 

 of canning are performed by highly perfected machines. Upon arrival at the cannery, the fish are passed 

 through the iron chink, a machine that removes their heads, fins, and viscera. The fish are then washed 

 and cut by an automatic cutting machine into lengths suitable for canning. These pieces are then put into 

 the cans by automatic fillers, following which the cans are closed and are ready for cooking in the steam 

 retorts. From the standpoint of sanitation and cleanliness, these automatic processes strongly appeal to 

 everyone. 



At some canneries hand packing is still partially in vogue. This process differs from the above in that 

 the fish are put into the cans by hand. More workers are thus required. Gloves are worn by some of the 

 employees who handle the fish, and their use by all persons so engaged should be encouraged. 



Turning to another part of the work, I want to speak of the fish pew, or fish fork. These pews are 

 made sometimes with one prong and sometimes with two. They are used exclusively for handling the 

 salmon. I have seen salmon with as many as eight or nine abrasions made by these insanitary pews. 

 There seems to be no regard for the preservation of the flesh or the fact that it is going into cans in a few 



