160 KEPOKT OF THE COMMISSIOlSrEK OF FISHERIES. 



of the cans tiiiish this work, and the cans then go into the cooling" room, 

 where a stream of water is phiyed upon them. If the weather is rainy, 

 they are frequently put out of doors upon the wharf and there allowed 

 to coc^l. 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 recjuire 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 according to quality. 



While cooling, 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 conve} s to the ear of the operator an unmis- 

 takable meaning as to the condition of the can. The rapidit}^ 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 andUthellng. — From the cooling room the cans are trans- 

 ferred to another part of the building, where the lacquering is done. 

 They a,re piled on end from IS to 20 tiers deep, usually covering a 

 space 30 b}^ GO 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 labeling 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. Generally two men do the lacquering. At the end 

 of the season, however, when the cannery is being cleaned and put 

 in order for the winter, more men arc engaged in this work. Three 

 cases of salmon are immersed at one time. The lacquer is held in a 

 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 rods 

 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 with 

 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 dr}^ 

 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 quickl}' the work proceeds 

 with great rapidity. 



