﻿88 
  ALASKA 
  FISHERIES 
  AND 
  FUR 
  INDUSTRIES, 
  1913. 
  

  

  the 
  old-style 
  method 
  of 
  "blowing," 
  whereby 
  more 
  or 
  less 
  of 
  the 
  oils 
  

   and 
  juices 
  of 
  the 
  fish 
  are 
  violently 
  expelled 
  with 
  the 
  suddenly 
  liber- 
  

   ated 
  gases. 
  This 
  loss 
  of 
  juice 
  is 
  certainly 
  a 
  strong 
  argument 
  against 
  

   the 
  earlier 
  method 
  of 
  processing. 
  Where 
  this 
  practice 
  of 
  blowing 
  is 
  

   followed 
  it 
  may 
  be 
  detected 
  by 
  the 
  presence 
  of 
  the 
  second 
  solder 
  dot 
  

   where 
  the 
  vent 
  hole 
  has 
  been 
  stopped. 
  This 
  improvement 
  on 
  the 
  

   old-style 
  method 
  affects 
  a 
  considerable 
  saving 
  of 
  time 
  and 
  labor; 
  also 
  

   a 
  little 
  in 
  material. 
  It 
  is 
  a 
  good 
  method 
  if 
  old-style 
  cans 
  are 
  to 
  be 
  

   used, 
  and 
  has 
  been 
  adopted 
  by 
  a 
  number 
  of 
  cannery 
  men. 
  Others 
  

   have 
  held 
  back, 
  however, 
  believing 
  that 
  it 
  would 
  not 
  be 
  long 
  before 
  

   a 
  decided 
  advance 
  in 
  methods 
  of 
  exhausting 
  would 
  occur. 
  Subse- 
  

   quent 
  events 
  seem 
  to 
  have 
  justified 
  their 
  judgment. 
  

  

  The 
  sanitary 
  method 
  which 
  has 
  come 
  into 
  vogue 
  during 
  the 
  last 
  

   few 
  years 
  has 
  for 
  its 
  features 
  an 
  improved 
  style 
  of 
  can, 
  and 
  in 
  the 
  

   exhausting 
  process 
  the 
  top 
  is 
  but 
  loosely 
  placed 
  on 
  the 
  can, 
  thus 
  

   allowing 
  a 
  gradual 
  expulsion 
  of 
  air, 
  as 
  in 
  the 
  vented 
  top 
  of 
  the 
  

   modified 
  old 
  style. 
  

  

  In 
  the 
  process 
  of 
  exhausting 
  the 
  cans, 
  there 
  is 
  a 
  certain, 
  though 
  

   perhaps 
  relatively 
  slight, 
  loss 
  of 
  the 
  more 
  volatile 
  oils 
  through 
  

   vaporization. 
  It 
  is 
  of 
  importance 
  therefore 
  to 
  see 
  that 
  over-exhaust- 
  

   ing 
  does 
  not 
  occur. 
  Any 
  objection 
  in 
  this 
  direction 
  is 
  probably 
  

   wholly 
  overcome 
  in 
  a 
  lately 
  perfected 
  vacuum 
  machine 
  which 
  

   exhausts 
  the 
  cans 
  without 
  heat 
  or 
  steam 
  immediately 
  after 
  they 
  

   come 
  from 
  the 
  filling 
  machines. 
  There 
  is 
  strong 
  likelihood 
  that 
  this 
  

   or 
  some 
  form 
  of 
  vacuum 
  process 
  involving 
  the 
  same 
  principle 
  will 
  

   supplant 
  present-day 
  methods. 
  The 
  new 
  cannery 
  of 
  the 
  Pacific 
  

   American 
  Fisheries 
  at 
  Port 
  Moller 
  was 
  this 
  season 
  equipped 
  with 
  

   old-style 
  machinery 
  in 
  anticipation 
  of 
  naving 
  the 
  cold 
  exhaust 
  

   vacuum 
  machines 
  ready 
  for 
  use 
  next 
  year. 
  The 
  merits 
  of 
  this 
  new 
  

   form 
  of 
  machine 
  lead 
  to 
  the 
  conclusion 
  that 
  it 
  will 
  be 
  generally 
  

   adopted 
  before 
  long. 
  

  

  A 
  noteworthy 
  exception 
  in 
  the 
  matter 
  of 
  exhausting 
  cans 
  has 
  been 
  

   in 
  vogue 
  for 
  years 
  at 
  the 
  cannery 
  of 
  the 
  Seufert 
  Bros. 
  Co., 
  The 
  Dalles, 
  

   Oreg. 
  At 
  this 
  plant 
  the 
  cans 
  are 
  given 
  no 
  exhaust 
  whatsoever. 
  

   They 
  are 
  sealed 
  tightly, 
  are 
  given 
  a 
  careful 
  cold 
  test 
  for 
  leaks, 
  and 
  

   then 
  go 
  to 
  the 
  retorts, 
  where 
  they 
  are 
  cooked 
  70 
  minutes 
  at 
  240° 
  F. 
  

   It 
  is 
  stated 
  that 
  there 
  is 
  no 
  resultant 
  trouble 
  from 
  swells. 
  Possibly 
  

   there 
  may 
  be 
  some 
  chance 
  of 
  extending 
  this 
  simplified 
  process 
  to 
  

   Alaska. 
  

  

  Exhaust 
  boxes, 
  varying 
  somewhat 
  in 
  style 
  of 
  construction 
  and 
  

   arrangement, 
  are 
  the 
  same 
  in 
  both 
  the 
  modified 
  old-style 
  and 
  the 
  

   present 
  sanitary 
  systems. 
  The 
  methods 
  of 
  processing 
  after 
  exhaust- 
  

   ing 
  are 
  similar 
  in 
  all 
  systems. 
  

  

  Most 
  of 
  the 
  exhaust 
  boxes 
  used 
  in 
  connection 
  with 
  sanitary 
  cans 
  

   are 
  about 
  30 
  feet 
  long, 
  with 
  the 
  cans 
  traversing 
  the 
  full 
  length 
  seven 
  

  

  