﻿FISHEBY 
  INDUSTRIES. 
  89 
  

  

  times. 
  Each 
  run 
  is 
  supposed 
  to 
  take 
  a 
  minute 
  and 
  a 
  half, 
  with 
  a 
  

   total 
  of 
  about 
  10 
  minutes 
  for 
  a 
  can 
  to 
  pass 
  entirely 
  through 
  the 
  box, 
  

   but 
  as 
  a 
  matter 
  of 
  fact 
  the 
  time 
  is 
  often 
  nearer 
  9 
  minutes. 
  The 
  heat 
  

   is 
  theoretically 
  supposed 
  to 
  be 
  maintained 
  at 
  the 
  boiling 
  point, 
  but 
  

   was 
  never 
  found 
  to 
  be 
  in 
  excess 
  of 
  210° 
  and 
  more 
  often 
  less, 
  usually 
  

   about 
  206° 
  to 
  208°. 
  In 
  one 
  cannery 
  the 
  exhausters 
  were 
  similar 
  in 
  

   all 
  respects 
  except 
  width, 
  having 
  9 
  runs 
  instead 
  of 
  7. 
  In 
  practice 
  

   the 
  cans 
  required 
  a 
  full 
  10 
  minutes 
  to 
  pass 
  through. 
  The 
  heat 
  was. 
  

   the 
  same. 
  At 
  still 
  another 
  cannery, 
  using 
  the 
  same 
  type 
  of 
  apparatus, 
  

   the 
  exhausters 
  were 
  45 
  feet 
  long 
  and 
  it 
  took 
  15 
  minutes 
  for 
  a 
  can 
  ta 
  

   traverse 
  the 
  7 
  runs, 
  with 
  the 
  heat 
  maintained 
  theoretically 
  at 
  212°. 
  

   This 
  was 
  the 
  first 
  year 
  the 
  sanitary 
  system 
  had 
  been 
  used 
  at 
  this 
  plant,, 
  

   and 
  the 
  management 
  very 
  evidently 
  was 
  not 
  disposed 
  to 
  take 
  any 
  

   chances 
  with 
  a 
  weak 
  vacuum. 
  

  

  The 
  experience 
  in 
  this 
  regard 
  is 
  interesting. 
  It 
  was 
  soon 
  found- 
  

   that 
  the 
  fish 
  upon 
  leaving 
  the 
  exhaust 
  had 
  dried 
  out 
  alarmingly. 
  

   A 
  dozen 
  cans 
  carefully 
  weighed 
  beforehand 
  were 
  found 
  to 
  have 
  lost 
  

   a 
  good 
  half 
  ounce 
  apiece 
  during 
  the 
  passage 
  through 
  the 
  box. 
  This 
  

   was 
  at 
  a 
  temperature 
  of 
  210°. 
  The 
  length 
  of 
  one 
  of 
  the 
  boxes 
  was 
  

   therefore 
  cut 
  down 
  to 
  30 
  feet, 
  so 
  that 
  a 
  can 
  was 
  in 
  the 
  exhauster 
  

   only 
  10 
  minutes 
  with 
  the 
  same 
  temperature 
  of 
  210°. 
  This 
  was 
  

   found 
  to 
  give 
  a 
  satisfactory 
  vacuum 
  without 
  noticeable 
  loss 
  in 
  weight. 
  

   By 
  the 
  time 
  these 
  changes 
  had 
  been 
  completed 
  the 
  packing 
  season 
  

   was 
  at 
  its 
  height, 
  and 
  as 
  there 
  was 
  more 
  time 
  and 
  labor 
  required 
  

   than 
  could 
  then 
  be 
  devoted 
  to 
  remodeling 
  the 
  other 
  boxes, 
  the 
  

   remodeled 
  box 
  was 
  left 
  as 
  it 
  stood, 
  but 
  the 
  temperature 
  was 
  cut 
  down 
  

   to 
  200°. 
  The 
  cans 
  had 
  been 
  cooking 
  for 
  only 
  75 
  minutes 
  at 
  240° 
  

   in 
  the 
  final 
  heat, 
  but 
  after 
  the 
  change 
  this 
  was 
  increased 
  to 
  85 
  minutes 
  

   for 
  both 
  boxes. 
  

  

  It 
  is 
  believed 
  that 
  a 
  temperature 
  of 
  more 
  than 
  210° 
  with 
  the 
  top 
  

   loose 
  all 
  around 
  the 
  rim, 
  as 
  in 
  the 
  clinching 
  method 
  used 
  w^th 
  sani- 
  

   tary 
  cans, 
  is 
  dangerous, 
  for 
  the 
  following 
  reason. 
  As 
  the 
  heat 
  sur- 
  

   rounding 
  the 
  thin 
  shell 
  of 
  tin 
  forming 
  the 
  can 
  liberates 
  the 
  juices 
  

   of 
  the 
  fish 
  content 
  the 
  juices 
  gravitate 
  to 
  the 
  bottom 
  and 
  are 
  drawn 
  

   out 
  to 
  the 
  sides, 
  against 
  which 
  they 
  cling 
  by 
  capillary 
  attraction. 
  

   The 
  extraction 
  of 
  these 
  juices 
  is 
  assisted 
  by 
  the 
  salt 
  with 
  which 
  the 
  

   can 
  has 
  previously 
  been 
  charged, 
  and 
  as 
  soon 
  as 
  the 
  liquor 
  reaches 
  

   above 
  the 
  top 
  of 
  the 
  fiesh 
  it 
  w411 
  be 
  found 
  to 
  stand 
  at 
  a 
  slightly 
  

   higher 
  level 
  all 
  round 
  the 
  side 
  of 
  the 
  can. 
  Between 
  this 
  level 
  and 
  

   the 
  lip 
  of 
  the 
  can 
  the 
  distance 
  is 
  very 
  short, 
  and 
  after 
  this 
  stage 
  has 
  

   been 
  reached 
  any 
  rise 
  of 
  temperature 
  to 
  or 
  above 
  the 
  boiling 
  point 
  

   will 
  almost 
  instantly 
  affect 
  the 
  free 
  liquor 
  and 
  by 
  the 
  combined 
  

   action 
  of 
  ebullition 
  and 
  capillary 
  attraction 
  carry 
  it 
  out 
  over 
  the 
  

   lip 
  of 
  the 
  can. 
  It 
  seems 
  quite 
  evident 
  that 
  a 
  sufficient 
  vacuum 
  may 
  

   be 
  secured 
  without 
  danger 
  of 
  loss 
  in 
  weight 
  by 
  a 
  temperature 
  of 
  a 
  

  

  