12 BULLETIN 908, U. S. DEPARTMENT OF AGRICULTURE. 
Table 2 gives the inside measurements, expressed in inches and 
centimeters, of representative types of the cans in use. This will 
serve as a reference and give a general idea of the size of cans in 
which sardines are commonly packed. 
The size of the sardine cans varies from the keyless one-quarter oil 
and mustard drawn can, which is 43 inches long, 243 inches wide, and 
33 inch high, with the cover set in ¥; inch, to the keyless three- 
quarter mustard size, which is 434 inches long, 344 inches wide, and 
133 inches high, with the cover setin #;inch. The capacity of the 
low-quarter cans in use during the seasons of 1913 and 1914 varied 
from 154 to 157 cc in the case of the keyless type, and from 150 to 
156 ce for the key cans. With the covers on, the capacity was from 
120 to 125 ee and from 112 to 114 ce, respectively, for the two types. 
At the present time, the low-quarter and three-quarter cans (PI. 
TX) are more commonly used than the high-quarter and half sizes. 
The number of the half-size and the high-quarter cans used, however, 
increased greatly in 1916, and it is expected that as the quality of the 
pack improves, sardines in larger cans will be more in demand. The 
quarter-size cans, designated as high-quarter and low-quarter (PI. 
IX, figs. 1 and 2), have the same length and width, while the height 
of the low-quarter size is ¢ inch and that of the high-quarter cans 
14 inches. Both types come in the form of three-piece cans, with 
key openers, and also as the keyless, drawn cans. The same size 
cover serves for both types. The three-quarter mustard cans are 
33 inch higher than the half oils (PI. IX, figs. 3 and 4); otherwise 
the two varieties are of the same size. Both come with the bottom 
soldered on, to permit the use of the key-opening device, but the bottom 
of the keyless three-quarter can is rolled on. The same covers Ht both 
types. The half oil can is the only style in that size now made, and 
it is not used as extensively as its merits would seem to warrant. 
The empty cans are delivered from the can factory to the cannery 
in the shooks or shipping cases, and are generally stored in the can- 
neries until they are needed. The covers are handled separately, in 
large bulk, in special boxes, or crates, for containers. 
EXPERIMENTAL WORK. 
METHODS OF ANALYSIS. 
The methods of analysis used, which were adopted after preliminary 
experiments had been made with them, are as follows: 
SAMPLING. 
Take a quantity of fish large enough to represent fairly the entire lot. Wipe with 
a dry towel or spread out on paper for an instant, to remove the water adhering to the 
surface of the fish. Behead and eviscerate, as the case requires, and thoroughly grind 
and mix by passing a number of times through a meat grinder, previously dried. 
Sample and transfer to a pint size, screw-cap Mason jar, provided with the usual 
rubber gasket, portions of this lot sufficient for analysis. 
