THE SARDINE INDUSTRY. 523 



they Lave always used a particular species simply because it chanced to be abundant in the waters 

 contiguous to that country, is no proof that it is the only, or even the best, fish for the purpose. 



Mention has already been made of several different species of fishes of even widely separated 

 families, that have been prepared in this way, and some of them are considered superior to either 

 the herring or the sardine. This is particularly true of the mackerel, which has a peculiarly rich 

 and delicate flavor. But mackerel are usually too large for canning in oil, and, though prepared in 

 a somewhat similar manner, the products are so different as to answer a very different purpose, 

 and their manufacture will interfere but little with the demand for fish preserved in oil. 



In order that a fish may be suitable for use in the sardine industry, it is only necessary that 

 it should be of small size and of tender flesh ; it should also be destitute of thick scales or of a 

 tough skin. Little account need be taken of the natural flavor of the fish, unless this be much 

 stronger than is usual with small fish, as the methods adopted in the preparation of oil and spiced 

 sardines are such as to impart an artificial flavor, the quality of which depends in a great measure on 

 the quality and kind of materials used, and the treatment to which the fish is subjected in canning. 



THE QUALITY OP SARDINES LARGELY DEPENDENT ON THE OIL USED. That French Sar- 



diues of certain brands are superior to those put up in this country cannot be denied, for a few of 

 the French manufacturers refuse to use inferior oils and take particular pains that their goods shall 

 be first class in every respect. Many others, on the contrary, buy inferior and cheaper grades of 

 olive oil, or are even doing away with this altogether and substituting in its place oil made from 

 various indigenous seeds and nuts. 



For some time the American packers used only the best imported oils, but on account of the 

 cost of the same they soon came to use cotton-seed oil for cooking the fish. A saving of 80 per 

 cent, on their oil bills was no small matter, and in a abort time some of them, like their French 

 brethren, began using the cheaper oils for packing also, and the quality of their goods has been 

 proportionately impaired. 



The average brands of imported sardines are in no way superior to those put up at Eastport, 

 but there is a large class of consumers who insist on using only the best goods, and they are willing 

 to pay the extra price charged for certain well-established French brands. In this way the impor- 

 tat ion of these goods continues, and with them come a large quantity of the cheaper grades, which 

 find a ready market simply because they come from France. 



AMERICAN PACKERS NOW IN CONDITION TO COMPETE WITH THE FRENCH NOT ONLY IN THE 

 UNITED STATES BUT IN OTHER COUNTRIES. Thus far the American goods have been put up 

 with a French label, but the people are coming to learn that they are not only put up in this 

 country but that when properly prepared they are equal in every respect to the best imported ones. 

 The use of French labels might have been a help to the first introduction of the goods, but the 

 time has now unquestionably arrived when the manufacturers should come out boldly with English 

 labels, and, by the use of superior oils and additional care in preparation, win for their own brands 

 a reputation that cannot but result in an increased demand. By adopting this course the imported 

 goods can soon be driven from the American market, and when the supply shall have exceeded 

 the demand there will be little difficulty in establishing a trade with other countries. 



The question of our ability to compete with the French for the trade of other countries is one 

 in which our packing-houses are especially interested. We are placed at a great disadvantage on 

 account of the higher wages paid to American laborers. In the United States the sealers and can- 

 makers receive $50 per month, and the average factory hand is paid $L % 0. France also has an 

 advantage in the saving of duty and freight on the olive oil used, while she is much nearer the 

 principal markets for the manufactured products. The American packers, on the other hand, 



