116 BULLETIN 908, U. S. DEPARTMENT OF AGRICULTURE. 
shown that the actual weight of a number of tubs of fish, when taken 
at the weir, averaged more than 100 pounds each. The weight of a 
hogshead, therefore, should be considered as more than 1,000 pounds. 
Doubtless these weights vary, and for convenience the numbers of 
fish per hogshead are given on the basis of a hogshead weighing 1,000 
pounds. The figures for the fish were determined by counting several 
100-pound lots of fish of various sizes. The following results, in 
round numbers, were obtained: 
Length of fish, Approximate number 
inches. per hogshead. 
a ae a toni egg MPI re i right ON aN A SE Eo 51, 000 
Be STEEL GES OU) ee ON hala Os a i ee 33, 500 
Ge Deg Ss es STG SA a Ea eee 22, 300 
Tes asas BAS BON, (a Te abe oleae att cee ate eee eae Sea Ae 9, 900 
ee ee Reon ean Nn tre eee eRe ee A el 7, 200 
The number of fish 4, 5, and 6 inches in length necessary to fill the 
quarter size can was found to be, on an average basis, 22, 11, and 8, 
respectively. With these figures as approximate data, it is possible to 
estimate the number of cases per hogshead that may be packed from 
a unttorm lot of fish. The more efficient the operation of the factory 
the nearer to the theoretical the yield should approach. 
CAPACITY OF THE CANNERIES. 
The sardine canners along the coast of Maine are entirely at the 
mercy of the run of fish for their supply of raw material. Sometimes 
in the early spring, and usually from the summer school in August, 
there is an oversupply of fish, while at other times during a season 
there is a scarcity. The supply of fish varies during the year and also 
varies locally, depending upon the places where the different schools 
strike in. 
There is an urgent need for some method to insure a more uniform 
supply of fish. During a period of overabundance it would be 
desirable to store the excess supply for use as.needed rather than 
attempt to use ail that can be taken from the water, thereby crowding 
the capacity of the canneries to the detriment of the quality of the 
finished product. This would be accomplished, to a certain extent, 
by the use of pounds or pockets attached to the weirs.and by floating 
inclosures made entirely of nets in which the catch of a few weirs 
could be stored. Cold storage facilities would also very materially. ie 
aid in solving this difficulty. It is doubtful, however, if the product © 
could legitimately stand this added cost. 
Using impounded fish only would insure a nearly constant supply _ 
of fish free from feed. Such fish could be taken at the proper time in 7 
the morning and in the desired quantity. They could be brought to | 
each cannery in amounts governed by the capacity of the particular ~ 
cannery. Under the present system the supply depends upon the © 
