REPORT OF THE COMMISSIONER GE FISHERIES. 155 
Weighing and washing the cans.—A cannery that puts up a hand 
pack usually weighs each can of fish, a man being stationed at one end 
of the filling table for that purpose. Where filling machines are 
used cnly an occasional can is weighed. A simple device has recently 
been invented for weighing the cans as they leave the filler. If they 
contain the required amount of salmon they are carried around by the 
machine and landed upona table; tifa can is light in weight it is carried 
only half-way around and automatically forced to one side to another 
table. 
Cans leaving the hands of the two men stationed at the filling 
machine are pushed along the table to the hands of 6 or 8 men or 
women, who remove with dry, coarse cloths the grease or other 
material that may have collected on the outside. Until recently, 
however, in many canneries this labor was performed by a rotating 
washing machine, consisting of an iron cap the diameter of a can, 
fixed to the end of a small perpendicular shaft revolving at con- 
siderable speed. Directly under the cap was an iron rest or stand on 
which the cans were placed one at a time; the foot pressed a lever, 
which carried the can to the revolving cap above. It was then forced 
into the cap about one-eighth of an inch, a tight-fitting flange prevent- 
ing the water from getting inside. The can was set in motion by 
coming into contact with the revolving cap, which also sent a stream 
of water against the can with sufficient force to remove the grease. 
For a long time it was a mooted question among cannerymen whether 
wiping or washing was the better method. A single washer, however, 
performs the work of 6 or 8 men, which is a strong argument in its 
favor. 
The use of this machine soon led to the invention of one of larger 
capacity. ~Instead of one stand, there are 10 joined, forming a circle 
about 18 inches in diameter. The cans are carried to the washer by a 
belt leading from the filling table, and each can, as it reaches the 
machine, is caught by one of the washers and the cap brought down 
over the top. Revolving rapidly as it goes, the can is carried until 
the machine has revolved 180 degrees, then is released and rolls out 
upon a table. In some canneries the grease is removed by steam 
applied in the same manner as the water. One of the latest improve- 
ments is cleaning the cans by a cold-air blast which strikes directly on 
the top edge. A set of brushes against which the cans revolve is 
another method. 
After being washed or wiped, as the case may be, the cans pass to 
the farther end of the table, where a small piece of scrap tin is placed 
on the top of each. The pieces of tin are called ‘‘chips,” and are 
from 1% to 2 inches in diameter. The shape is of no particular 
importance so long as the pieces are large enough to cover the hole in 
the top of the can, or cap, as it is called. A great deal of scrap tin 
