MAINE SARDINE INDUSTRY. 69 
sauce is prepared by an independent company located in one of the 
principal centers of the industry, and a certain amount is furnished 
by a well-known sauce and spice manufacturer. The results of the 
analysis- of samples of the three sauces most widely used are given 
in Table 28. 
TaBLE 28.—Composition of mustard sauce. 
: Nitrogen 
. Total Total ree Mustard 
oe eae ee 4S! nitrogen | protein in Salt and tur- 
Solids. | (NaCl). | acetic. | (Ny l(Nx6.25). salads. | meric 
Per cent. | Per cent. | Per cent. | Per cent. | Per cent. | Per cent.| Per cent. 
11. 8&3 . 36 4.67 
3.12 0.395 2.47 6. 00 
12.00 4. 49 1. 42 - 368 2.30 4. 90 5. 21 
14. 49 2. 75 2. 63 . 923 3.27 4. 46 8.47 
1 Total solics — (salt+-protein}. 
In the preparation of the sauce represented by the second sample 
a smaller amount of vinegar, or one of weaker strength, was used, 
while in that of the sauce represented by the third sample a larger 
amount of mustard or turmeric was employed. These samples were 
also examined microscopically. The first two samples contained a 
great deal of turmeric and more red pepper than is commonly found 
in a mustard sauce of this grade. The last one contained more 
turmeric than either of the other two and not quite as much red 
pepper. The amount of turmeric in this sauce is excessive, compared 
with that in the other two sauces. 
PROCESSING THE SARDINES. 
The method of processing or sterilizing the sealed packed cans by 
heating them in tanks of boiling water is practically universal in the 
Maine sardine industry. At the time these investigations were made 
one of the canneries employed for this purpose retorts in which the 
contents could be heated under pressure. 
The length of time given to processing varied widely among the 
different canneries. The usual period was from 12 to 21 or 24 hours, 
the variation depending on the size of the cans and the canner’s idea 
of the time necessary for sterilization. An instance was found in 
which the canner was giving only one hour to processing in a tank 
of boiling water. 
To obtain data which might be helpful in determining the length 
of time of processing, the temperature of the inside of cans of sar- 
dines, as ordinarily processed in boiling water baths, was determined. 
The results, given in Table 29, show the time necessary to raise the 
initial temperature of the inside of the can to practically the boiling 
point of water. 
1 The .xamination was made by B. Silberberg, of the Microchemical Laboratory of the Bureau of 
Chemistry. 
