98 BULLETIN 908, U. S. DEPARTMENT OF AGRICULTURE. 



ceal damaged arid inferior (belly-broken) fish, and in many canneries 

 it is still done for this purpose. Many cases of sardines which could 

 have been packed brights up were found, however, packed backs up. 

 Undoubtedly a number of fish which are not too badly damaged 

 could be packed backs up to make a wholesome product, thus elimi- 

 nating some waste. Such a product should be sold for just what it is 

 and not in competition with better grades. In any system of grading 

 that may be adopted all sardines that are packed hacks up should he 

 classed as seconds. A premium would then be established for pack- 

 ing brights up and a better appearing "pack assured. 



A standard for the three-quarter mustard sardines, based on the 

 size of the fish, should be adopted. Under present conditions rela- 

 tively large fish are called herring when packed in round No. 1 cans 

 and sardines when packed in mustard sauce in the square sardine can. 

 The sardine is generally regarded as a small fish, and it is important 

 that the canner do nothing to prejudice the consumer against his 

 goods by abusing this justly prevalent idea, such as packing as sar- 

 dines three or four tailpieces cut from large fish. 



Poor quality and overproduction, two prominent factors in the 

 fluctuation of the prices of sardines, may be overcome to a great 

 extent by the adoption of standards of quality. A big season's catch 

 may thus be utilized in several different classes of goods instead of 

 in one grade, making the pack more elastic and at the same time 

 establishing a better quality in the poorer grades. 



It is believed that the production of a pack of sardines of specified 

 standards of quality will in time create a demand for them which 

 will always exceed the supply. At the same time it will bring about 

 a better condition in the marketing of sardines by placing them in 

 the class of staples which can be sold on merit and which the trade 

 will buy because there is a demand for them. It will also tend to 

 eliminate the speculative feature now unfortunately present when the 

 jobber waits till the price suits him before buying. 



SANITARY PRECAUTIONS IN PACKING SARDINES. 



THE WATER SUPPLY. 



The water supply of the canneries is obtained from the beach 

 through a pipe, the opening of which usually is a few feet below the 

 level of the water at low tide. The depth to which this pipe extends 

 varies from being completely out of the water to several feet below, 

 depending upon the location of the cannery and the slope of the 

 beach. At some canneries the intake pipe was found to be in too 

 close proximity to the sewer outlets or to the drainage from the out- 

 door privies attached to the cannery. Table 41 shows the results of 

 a bacteriological examination of representative cannery water sup- 

 plies. 



