64 THE CANNING OF FOODS. 



where planting has been done. The usual equipment consists of a 

 schooner of about 48-foot keel, 55 feet over all, and 16-foot beam. 

 When loaded, this will carry about 275 barrels of oysters. The crew 

 consists of a captain and four men. A dredge is carried on each 

 side of the boat and operated by two men. The dredge consists of 

 a heavy iron rake about 3 feet wide, to which is attached a chain or 

 heavy cord purse, the mouth of which is held open by an iron bar 

 just above the rake. The dredge is lowered to the ground and 

 dragged along by the movement of the boat. The rake loosens the 

 oysters from the rock or ground and they are collected in the purse. 



At short intervals the dredge is drawn on board by means of a 

 windlass, the purse is emptied, and the operation repeated. The 

 oysters are culled in some places, the small ones being returned. The 

 catch is put in the hold if the boat is out in warm weather or is to 

 be gone for more than a day. The trips are generally limited to 

 from three to five days in order to insure delivery in a fresh condi- 

 tion at the cannery. Other varieties of smaller boats are also used, 

 though power boats are generally barred. The Gulf-coast factories 

 pay about 60 cents per barrel for oysters used in canning and 80 

 cents per barrel for those used in the fresh trade, owing to the 

 difference in size. The barrel is rated by measure and not by weight. 

 On the eastern coast the measurement is by the bushel. 



The oysters are rated by size. If there are from 800 to 1,000 to a 

 barrel they are known as standard, from 600 to 800 per barrel as 

 selects, and from 450 to 600 per barrel as extra selects. The largest 

 oysters, known as " counts " on the east coast or as " plants " on the 

 Gulf coast, run less than 450 per barrel and are always sold raw. 

 The larger oysters are found on certain reefs on which work has 

 been prohibited for given periods or in certain water where plant- 

 ing has been done. The term " plants " when applied to eastern 

 oysters refers to those taken from deep water, transplanted in shal- 

 low water, and cultivated until they have attained a desired size. 



When the oysters are brought in, they are hoisted directly from the 

 boat to the steaming car. These iron cars or crates are 28 inches 

 wide, 19 inches deep, and 8 feet long. They will hold five barrels 

 of 2J bushels each. As soon as the car is filled the oysters should be 

 given a thorough washing with clean water to remove the dirt and 

 mud attached to the shell before it goes to the steam box, otherwise 

 there is contamination during the shucking. The cars are wheeled 

 from the dock to the steam box, which accommodates three cars. 

 The steamer is a rectangular iron box, just large enough to admit 

 the cars, and is 25 feet in length. There are a few variations from 

 these sizes, but these are standard. The doors are closed at either 

 end ; steam is turned on until a pressure of 10 pounds is reached, and 

 this is maintained for 5 minutes. The doors are then opened and 



