MAINE SARDINE INDUSTRY. 99 
TABLE 41.—Bacteriological examination of the water supplies from representative sources 
around Eastport, Lubec, and North Lubec, Me. (Sept. 18, 1916). 
B. coli present in— 
Source. = = 
5 ce. 1 ec. O:1 ee: 
North Lubec, Me.: 
QUA ATIVE LO WRVRALO BAe oe er rersiclceee = ciate Sse rcyane cia csiatieisine bie cicieeiniccicin mies + 0 0 
S feet front mouth.of pipe: lowswater<¢: 2. ss. se -ls-1- eee e se ctl a + 2230 0 
TEAST OLS TIN Ret SS Sei a 1 Ene CS ae es eRe NG + 4 + 
Weryineariseanwallseis staan emcee cits cela uigaeemnenitnes cas cee eke ot + + 
+ + + 
Eastport, Me.: 
INGE OIA GEG UA) Alka e een eteoscedeess: oe osceceasoseoscenashoede baleen + 0 
ar ar ar 
DISPOSAL OF SWELLS. 
Swells are caused by the activity of a specific bacterium found in 
and near the canneries, and associated also with the feed of the 
small fish. At many canneries the returned swells are dumped into 
the water near the cannery. 
When loaded into scows the discarded fish and cuttings from the 
packing tables often are spilled near the wharves. If the collection 
of this material becomes too large before it is convenient to remove 
it, it may be thrown overboard below the cannery, where it furnishes 
an excellent medium of growth to the organisms present in the cans 
of swells. At low tide any contamination on the beach is gradually 
washed back by the receding water, and concentrated near the open- 
ings of the intake pipes. Thus the cycle of infection from the re- 
turned swells is completed when the bacteria causing them are— 
pumped up through the intake pipe in the canneries, to contaminate 
the fish which will produce more swells. 
Contamination of the pack in this way may be eliminated only by 
using fresh water free from pollution. The reprehensible practice of 
throwing out upon the beach near the canneries returned swells, dis- 
carded fish, and waste portions and viscera of the fish should be 
abandoned. Moreover, the opening of the intake pipe through which 
the water supply is pumped should be far enough offshore and at a 
sufficient distance from sewer openings to insure water free from 
contamination. 
BOATS AND TANKS. 
In some of the canneries not enough attention is given to keeping 
the holds of the boats and the pickling tanks clean. In order that 
the fish may arrive at the canneries free from any contamination from 
the boats, the tanks in the boats should be inspected, to see that they 
are thoroughly clean and sweet before the fish are put into them. 
These tanks should be absolutely tight to prevent any leakage into 
the bilge to contaminate the ballast. The bilge and ballast should 
always be kept clean. The sluices, pickling tanks, carriers, cutting 
