688 HlSTOliY AND METHODS OF THE FISHERIES. 



introduction of the process into the United States we are indebted to Mr. Charles Mitchell, now of 

 Charlestown, Mass., a practical canner of Scotland, who had learned his trade of John Moir & 

 Son, of Aberdeen, the first Scotch firm, it is claimed, to put up hermetically sealed preparations of 

 meat, game, and salmon, their enterprise dating back to 1824. 



Mr. U. S. Treat, a native of Maine, appears, however, to have been most active and influential 

 in starting the enterprise and in introducing canned goods into the markets of the United States. 

 Mr. Treat was, at an early period, engaged in the preparation of smoked salmon on the Penobscot 

 Eiver, and in 1839 removed to Calais, Me., where he continued in the same business. About 1840, 

 he associated with him a Mr. .Noble, of Calais, and a Mr. Holliday, a native of Scotland, who had 

 also been employed in the salmon fisheries of the Penobscot Eiver, under the firm name of Treat, 

 Noble & Holliday. This firm moved to Eastport in 1842, for the purpose of starting the manu- 

 facture of hermetically sealed goods, and began experiments with lobsters, salmon, and haddock. 

 Their capital was limited, their appliances crude, and many discouraging difficulties were encoun- 

 tered. The quality of the cans furnished them was poor, causing them often to burst while in 

 the bath, and the proper methods of bathing and of expelling the air from the cans were not under- 

 stood. The experiments were continued for two years with varying success, and in secret, no 

 outsiders being allowed to enter their bathing room. Though fairly successful in some of their 

 results, they could not always depend upon their goods keeping well. 



In 1843 they secured the services of Mr. Charles Mitchell, who was then residing at Halifax, 

 and who was not only well acquainted with the methods of bathing practiced in his own country, 

 but also a practical tinsmith. He had been employed in the canning of hermetically sealed 

 goods in Scotland for ten years, and came over to Halifax in 1841, where he continued for two 

 years in the same occupation, exporting his goods to England. After Mr. Mitchell's arrival at 

 Eastport, no further difficulty was experienced in the bathing or other preparation of the lobsters, 

 and a desirable grade of goods was put up, but they found no sale, as canned preparations were 

 comparatively unknown in the markets of the United States. Mr. Treat visited each of the larger 

 cities with samples of the goods, and endeavored to establish agencies for them, but he was gen- 

 erally obliged to send on consignment, as few firms were willing to take the responsibility of buy- 

 ing on their own account. A patent was also applied for, but the claim was not pressed, and the 

 patent never received. 



In 1845, or perhaps earlier, Mr. Treat withdrew from the partnership, and the firm became 

 Mitchell & Noble, with W. K. Lewis as agent. In 1846, Mr. Treat purchased the island between 

 Eastport and Lubec, which has since gone by his name. On one side of the island he constructed 

 a large herring weir, and in connection with it extensive smoke-houses. He did nothing, however, 

 in the canning line for three years, and in 1849 leased his wharf to Mr. Henry Evans, of New York, 

 whom he assisted in the canning of several kinds of fish. In 1852 he began again on his own 

 account and on an extensive scale, and continued canning for eight or ten years, putting up 

 lobsters, salmon, halibut, and vegetables. His New York agents were Wells, Miller, Provose & 

 Co., and he also shipped to California from 1854 to 1856. In 1855 be first introduced the method 

 of pressing herring for pomace and oil, and this branch of his business was kept up until 1873. 



A Mr. Samuel Kumrey, of West Lubec, obtained employment in the Eastport cannery of Treat, 

 Noble & Holliday soon after the process of canning had been made successful, and shortly after 

 learning its secrets, he hired out to W. K. Lewis & Brother, of Boston, under whom he established 

 a lobster cannery at Portland, Me. A lew years later Mr. Eumrey left Portland and started 

 another cannery at South Harpswell, in connection with Mr. Burnham, of the present firm of 

 Buruhain & Morrill. 



