160 REPORT OF THE COMMISSIONER OF FISHERIES. 
of the cars finish this work, and the cans then go into the cooling room, 
where a stream of water is played upon them. If the weather is rainy, 
they are frequently put out of doors upon the wharf and there allowed 
to cool. During a heavy run of salmon it often happens that the 
cooling room is blocked, and at such times the wharf is usually resorted 
to. The cans are tested during the cooling process, and many are 
noticed which require repair; in fact, in every handling more or less 
defective cans are found, and with all the care exercised, there is at 
the end of each season a considerable number of cases that can not be 
labeled as being first class. ‘These are put into separate lots and 
labeled ace odin to quality. 
While co colnee the top and bottom of the cans immediately commence 
to contract, and for several hours a sharp popping sound is heard. 
Here the cans are again tested, this time by tapping the tops with a 
small piece of iron about 6 inches long, a 12-penny nail being some- 
times used. The sound conveys to the ear of the operator an unmis- 
takable meaning as to the condition of the can. The rapidity with 
which this work is done is remarkable, and the cans that escape notice 
during the other tests are invariably found in this one. 
Lacquering and labeling.—From the cooling room the cans are trans- 
ferred to another part of the building, where the lacquering is done. 
They are piled on end from 18 to 20 tiers deep, usually covering a 
space 30 by 60 feet. In many large canneries double this amount of 
space is covered with cans to a depth of 5 or 6 feet. 
The lacquering and sane are usually done during the middle and 
latter part of the season, or at times when there is a ‘‘slack spell ” in 
the run of fish. Genersli@ two men do the laequering. At the end 
of the season, however, when the cannery is being eleancd and put 
in order for the winter, more men are engaged in this work. Three 
vases of salmon are immersed at one time. The lacquer is held ina 
box or trough 7 feet long, 3 feet wide, and 14 inches deep. The sides 
and ends of the trough are made of wood, the bottom of iron reds 
running lengthwise 3 inches apart; a tray fits in at the top. The cans 
rest on the rods at an angle, and are placed to avoid contact with each 
other. It is necessary that they should not touch, for if thrown 
together in any manner the lacquer would not present a smooth surface 
when dry. On each end of the trough is an upright with block and 
tackle attached, for lowering and hoisting the tray, which is filled wit 
cans. After being lowered into the liquid it is immediately raised to 
the top edge of the trough, where it remains until the cans are dry 
enough to handle. They are then taken to the labeling room and 
stacked in tiers as before. From eight to ten lacquering troughs are 
in operation, and as the lacquer dries very quickly the work proceeds 
with great rapidity. 
