690 HISTOEY AND METHODS OP THE FISHEEIES. 



capital for each cannery of about $12,500. The cost of the buildings and fixtures at each of the 

 canneries ranged from $1,000 to about $4,000, the average cost being about $2,800. 



The canneries of the maritime provinces owned or controlled by capitalists of the United 

 States are scattered along a wide stretch of coast, being mostly located as follows : Nova Scotia 

 Grand Manan, Shelburne, Clarke's Harbor, Chester, Harrigan Cove, Carriboo, Little Eiver, Petpis- 

 wick, Mary Joseph, Crow Harbor, Liscomb, Sonora, Brule, Beckerton, Wood's Harbor; Cape 

 Breton Arichat, Discouse; Prince Edward's Island New London; New Brunswick Shediac, 

 New Mills, Bay Chaleur ; Magdalen Islands ; Newfoundland Placentia and Buren. The capital 

 is owned almost entirely in Portland and Boston, but we have received statistics of only seventeen 

 of the canneries, which are owned in Portland. The combined cash capital of these is about 

 $214,000, or an average of about $12,500 to each. 



In addition to the cannery buildings, the several Portland firms have factories in that city for 

 ' the manufacture of the tin cans and wooden cases, to supply their Maine canneries, and ware- 

 houses for the storage of the finished products. 



PRODUCTS OP THE CANNERIES. Many of the lobster canneries engage in the preparation 

 of other kinds of canned goods, especially outside of the lobster season, these including fish, 

 shell fish, fruits, berries, corn, &c. In the investigations, however, no account was taken of 

 other than the sea products, which were mainly lobsters, mackerel, and clams. In Eastern 

 Maine, however, several of the lobster canneries have become interested in the sardine industry 

 since 1880. Of the twenty -three canneries in Maine, in 1880, ten prepared lobsters only ; six, lob- 

 sters and mackerel ; one, lobsters and clams ; and six, lobsters, mackerel, and clams ; one of the last 

 also put up salmon, fish-chowder, and clam-chowder. 



Several different preparations of lobsters are made, the standard and by far the most common 

 grade, to which nearly all the canneries are limited, being that in which, after boiling, the lobster 

 meat is simply picked from the shells and put in cans. "Deviled lobsters" in one-half pound cans, 

 and "German flats" are prepared by one or more canneries, the former having been first put up in 

 1871 by the cannery at South West Harbor. In 1879, at the suggestion of London dealers, the 

 South West Harbor cannery began to prepare lobsters in the shell for the export trade, for this 

 purpose using two sizes, measuring 12 and 14 inches respectively. They are boiled, the tail bent 

 under the body, and then packed in cylindrical tin cans, 12 and 14 inches long. They are put 

 into the cans dry, bathed afterwards, and vented in the usual manner. These lobsters are 

 used principally for garnishing dishes for the table. 



The mackerel canning season occurs in the fall, following the lobster. As the fish have to be 

 delivered at the works, the fishery is mainly limited to the boat fishermen of the vicinity of the 

 canneries, at such times as the schools approach close to the shore. Occasionally, however, the 

 fish are kept in pickle over night. The prices paid to the fishermen in 1880 averaged about $1 

 per cwt. The clam season varies in length on different parts of the coast. At Jonesport, in 1879, 

 it continued through twelve weeks of December, January, and March, while at South Freeport 

 it extended from October 1 to December 10. The clams are dug by residents near the canneries, 

 who are paid from 25 to 35 cents a bushel; one bushel of clams in the shell is required to fill 

 a dozen cans. During the clam season the canneries are generally run with a greatly reduced 

 force. 



V 



THE CANNING SEASON. Prior to 1879 there were two canning seasons for lobsters every year. 

 The first generally began early in April, and extended to about July 1 or August 1; the second con- 

 tinued from about September 10 to the 1st of November or December. The length of the seasons 

 depended greatly, however, on the state of the weather, the abundance of supplies, and the 



