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



shown that the actual weight of a number of tubs of fish, when taken 

 at the weir, averaged more than 100 pounds each. The weight of a 

 hogshead, therefore, should be considered as more than 1,000 pounds. 

 Doubtless these weights vary, and for convenience the numbers of 

 fish per hogshead are given on the basis of a hogshead weighing 1,000 

 pounds. The figures for the fish were determined by counting several 

 100-pound lots of fish of various sizes. The following results, in 

 round numbers, were obtained: 



Length of fish, Approximate number 



inches. per hogshead. 



4 51,000 



5 33, 500 



6 - 22, 300 



7 9, 900 



8 7,200 



The number of fish 4,5, and 6 inches in length necessary to fill the 

 quarter size can was found to be, on an average basis, 22, 11, and 8, 

 respectively. With these figures as approximate data, it is possible to 

 estimate the number of cases per hogshead that may be packed from 

 a uniform lot of fish. The more efficient the operation of the factory 

 the nearer to the theoretical the yield should approach. 



CAPACITY OF THE CANNERIES. 



The sardine canners along the coast of Maine are entirely at the 

 mercy of the run of fish for their supply of raw material. Sometimes 

 in the early spring, and usually from the summer school in August, 

 there is an oversupply of fish, while at other times during a season 

 there is a scarcity. The supply of fish varies during the year and also 

 varies locally, depending upon the places where the different schools 

 strike in. 



There is an urgent need for some method to insure a more uniform 

 supply of fish. During a period of overabundance it would be 

 desirable to store the excess supply for use as needed rather than 

 attempt to use all that can be taken from the water, thereby crowding 

 the capacity of the canneries to the detriment of the quality of the 

 finished product. This would be accomplished, to a certain extent, 

 by the use of pounds or pockets attached to the weirs and by floating 

 inclosures made entirely of nets in which the catch of a few weirs 

 could be stored. Cold storage facilities would also very materially 

 aid in solving this difficulty. It is doubtful, however, if the product 

 could legitimately stand this added cost. 



Using impounded fish only would insure a nearly constant supply 

 of fish free from feed. Such fish could be taken at the proper time in 

 the morning and in the desired quantity. They could be brought to 

 each cannery in amounts governed by the capacity of the particular 

 cannery. Under the present system the supply depends upon the 



