﻿FISHERY 
  INDUSTRIES. 
  93 
  

  

  it 
  heretofore 
  has 
  been 
  customary 
  to 
  treat 
  the 
  cans 
  upon 
  removal 
  from 
  

   the 
  retorts. 
  Part 
  of 
  the 
  lye-bath 
  treatment 
  is 
  the 
  brisk 
  scrubbing 
  of 
  

   the 
  can 
  tops 
  with 
  stiff 
  brushes, 
  and 
  it 
  has 
  been 
  conclusively 
  demon- 
  

   strated 
  that 
  under 
  this 
  action 
  slightly 
  scratched 
  surfaces 
  have 
  been 
  

   almost 
  entirely 
  denuded 
  of 
  their 
  coat 
  of 
  lacquer. 
  To 
  avoid 
  this 
  as 
  

   much 
  as 
  possible, 
  some 
  canners 
  have 
  adopted 
  the 
  plan 
  of 
  washing 
  and 
  

   spraying 
  the 
  cans 
  both 
  before 
  entering 
  and 
  after 
  leaving 
  the 
  exhaust 
  

   boxes. 
  The 
  strong 
  lye 
  bath 
  is 
  then 
  less 
  necessary, 
  and 
  in 
  fact 
  has 
  been 
  

   eliminated 
  to 
  a 
  considerable 
  extent 
  at 
  quite 
  a 
  number 
  of 
  canneries. 
  

   Instead, 
  the 
  cans 
  are 
  merely 
  rinsed 
  in 
  a 
  tank 
  of 
  warm 
  water 
  in 
  which 
  a 
  

   small 
  quantity 
  — 
  about 
  a 
  pound 
  or 
  two 
  per 
  day 
  — 
  of 
  caustic 
  soda 
  has 
  

   been 
  dissolved. 
  In 
  spite 
  of 
  all 
  these 
  precautions, 
  however, 
  defaced 
  

   cans 
  continue 
  to 
  occur, 
  which 
  is 
  further 
  argument 
  against 
  the 
  use 
  of 
  

   the 
  prelacquered 
  tops. 
  

  

  Another 
  phase 
  is 
  that 
  in 
  the 
  double-seaming 
  process 
  the 
  thin 
  coating 
  

   of 
  varnish 
  is 
  broken 
  through 
  entirely 
  around 
  the 
  rim 
  of 
  the 
  can, 
  leaving 
  

   it 
  without 
  protection 
  from 
  rust 
  at 
  a 
  point 
  where 
  the 
  metal, 
  already 
  

   strained 
  by 
  the 
  bending 
  and 
  crimping 
  to 
  which 
  it 
  has 
  been 
  sub- 
  

   jected, 
  stands 
  in 
  need 
  of 
  greatest 
  protection. 
  

  

  Labels, 
  which 
  are 
  ordinarily 
  attached 
  by 
  means 
  of 
  simple 
  flour-and- 
  

   water 
  paste, 
  afford 
  only 
  partial 
  protection 
  from 
  rust. 
  As 
  a 
  matter 
  of 
  

   fact, 
  with 
  the 
  type 
  of 
  labeling 
  machine 
  commonly 
  employed 
  it 
  is 
  

   necessary 
  to 
  apply 
  the 
  paste 
  rather 
  freely, 
  and 
  the 
  moisture 
  thus 
  

   coming 
  in 
  contact 
  with 
  an 
  unlacquered 
  or 
  unprotected 
  surface 
  has 
  

   been 
  found 
  to 
  cause 
  corrosion 
  and 
  pitting 
  and 
  in 
  time 
  will 
  show 
  

   through 
  the 
  label 
  itself. 
  Unlacquered 
  fruit, 
  vegetable, 
  and 
  milk 
  cans 
  

   subjected 
  to 
  the 
  salt 
  air 
  and 
  moist 
  climate 
  of 
  coastal 
  Alaska 
  are 
  found 
  

   to 
  rust 
  under 
  the 
  paste 
  of 
  their 
  labels, 
  and 
  the 
  same 
  is 
  true 
  to 
  a 
  greater 
  

   or 
  less 
  extent 
  of 
  unlacquered 
  salmon 
  cans. 
  

  

  Whether 
  the 
  old 
  plan 
  of 
  lacquering 
  the 
  entire 
  can 
  will 
  be 
  resumed 
  is 
  

   uncertain, 
  yet 
  many 
  packers 
  are 
  paying 
  constantly 
  more 
  and 
  more 
  

   attention 
  to 
  this 
  feature 
  of 
  their 
  work. 
  A 
  rusted 
  can 
  handed 
  out 
  by 
  a 
  

   retailer 
  is 
  open 
  to 
  the 
  suspicion 
  of 
  being 
  old 
  and 
  shopworn 
  and 
  an 
  

   inferior 
  article. 
  It 
  would 
  seem 
  very 
  questionable, 
  therefore, 
  whether 
  

   in 
  the 
  long 
  run 
  it 
  will 
  be 
  deemed 
  profitable 
  to 
  use 
  the 
  prelacquered 
  

   end 
  in 
  Alaska 
  as 
  against 
  the 
  earlier 
  plan 
  of 
  lacquering 
  the 
  entire 
  can. 
  

  

  Do-overs. 
  — 
  The 
  matter 
  of 
  do-overs 
  is 
  one 
  that 
  should 
  receive 
  most 
  

   serious 
  consideration 
  at 
  the 
  hands 
  of 
  the 
  cannery 
  men. 
  A 
  few 
  

   do-overs 
  appearing 
  in 
  a 
  well-established 
  trade 
  in 
  salmon 
  will 
  work 
  

   irreparable 
  damage 
  to 
  the 
  sales 
  of 
  a 
  thoroughly 
  wholesome 
  and 
  

   marketable 
  product. 
  Every 
  do-over 
  should 
  be 
  destroyed 
  at 
  the 
  

   cannery. 
  

  

  The 
  sanitary 
  system 
  of 
  processing 
  has 
  produced 
  a 
  new 
  type 
  of 
  

   do-over 
  which 
  in 
  western 
  Alaska 
  is 
  commonly 
  referred 
  to 
  as 
  a 
  "slack" 
  

  

  