518 HISTORY AND METHODS OF THE FISHERIES. 
steam is confined in a tank, and the fish are subjected to any temperature desired by its pressure 
upon the surface of the water, which raises the boiling point. By these last-named methods the 
time of boiling is reduced to about half an hour. 
When the can comes from the bath its sides are usually bulged out by the pressure of the 
expanded air within. A small hole is at once made through the tin for the purpose of allowing 
this super-heated air to escape, after which it is immediately closed by a drop of solder, and the 
process of bathing and venting is completed. If the can is perfectly tight the sides become con- 
cave as soon as it has cooled. The fact that the can does not ‘‘concave” is considered sufficient 
evidence that there is a defect in the soldering, and it goes at once to the mending room for exam- 
ination. When the hole is found it is closed, after which the can must be reboiled and vented 
before it can be packed. Where the bathing is not properly done a can will keep but a short time, 
and it often happens that many swell and spoil within a few months. Those properly packed, 
however, should keep for three or four years at least. Some of the importers of French sardines 
claim that the loss from “blowers” or spoiled cans received direct from the French canneries is 
very considerable, showing that they are as careless in their work as the Americans. 
CLEANING AND BOXING.—After the fish leave the bath-room they must be carefully wiped and 
cleaned, to prevent them from rusting before they are boxed. In some canneries each can is han- 
dled separately, being first rubbed in sawdust and then wiped dry with a cloth. In other canneries 
the work is satisfactorily accomplished by inclosing the cans in a large barrel, which has been 
partially filled with sawdust. The barrel is fastened to a frame, and is made to revolve on a longi- 
tudinal axis by means of a crank. In this way the cans are thoroughly dried by contact with the 
sawdust as they are tumbled about by the motion of the barrel. They are then packed in common 
wooden cases, the size of which varies with the different brands of fish. For the small sizes cases 
holding 100 cans are invariably used, but for the medium size 50-can cases are employed. A case 
differing in size from either of the others is made for the sea-trout and other brands that are packed 
in the larger cans. These usually hold about two dozen cans each. 
As soon as the cans have been properly packed with a quantity of sawdust i in properly-branded 
cases they are shipped at once to New York parties, who handle them on commission for the can- 
neries. The object in sending immediately is that the agents may be drawn upon for a portion of the 
value of the shipment. An arrangement of this kind between the agents and the canners enables 
the latter to carry on their business with much less capital than would otherwise be required. 
RUSSIAN SARDINES AND ANCHOVIES. 
DEVELOPMENT OF THE AMERICAN RUSSIAN-SARDINE INDUSTRY.—The various brands of 
sardines already mentioned are the only ones put up in cans in the United States; but another 
grade of goods referred to by Mr. Sellmann as Russian sardines, under which name they are known 
to the trade, are extensively packed by the Germans, and fish prepared in a similar way are put 
up in France, England, and other countries. As will be seen by referring to Mr. Sellman’s account 
of the origin of the sardine industry in the United States, the entire business as it at present exists 
in this country is the outgrowth of experiments to find a fish that would answer as a substitute for 
the Russian sardines that were being imported in large quantities from Hamburg. From the time 
that the home-made “Russians” were first well introduced, they have grown in favor among the 
foreign population residing in the United States, and the trade has increased so rapidly from year 
to year that the importation has long since entirely ceased. As has already been mentioned, the 
first herring used for this purpose were salted at Eastport and shipped to New York, where they 
were packed in kegs for distribution to the trade. As the trade increased it was decided to transfer 
the business to Eastport, since it was found necessary to select a certain grade of fish for the purpose, 
