256 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
of smoked salmon on tlie Penobscot River, and in 1839 removed to Calais, Me., where he continued in 
the same business. About 1840 he associated with him a Mr. Noble, of Calais, and a Mr. Holliday, a 
native of Scotland, who had also been employed in the salmon fisheries of the Penobscot River, under 
the firm name of Treat, Noble & Holliday. This firm moved to Eastport in 1842, for the purpose of 
starting the manufacture of hermetically sealed goods, aud began experiments with lobsters, salmon, 
and haddock. Their capital was limited, their appliances crude, and many discouraging difficulties 
were encountered. The quality of the cans furnished them was poor, causing them often to burst 
while in the bath, and the proper methods of bathing and of expelling the air from the cans were not 
understood. The experiments were continued for two years with varying success, and in secret, no 
outsiders being allowed to enter their bathing room. Though fairly successful in some of their 
results, they could not always depend upon their goods keeping well. 
In 1843 they secured the services of Mr. Charles Mitchell, who was then residing at Halifax, and 
who was not only well acquainted with the methods of bathing practiced in his own country, but 
was also a practical tinsmith. He had been employed in the canning of hermetically sealed goods in 
Scotland for ten years, and came over to Halifax in 1841, where he continued for two years in the same 
occupation, exporting his goods to England. After Mr. Mitchell's arrival at Eastport, no further 
difficulty was experienced in the bathing or other preparation of the lobsters, and a desirable grade of 
goods was put up, but they found no sale, as canned preparations were comparatively unknown in 
the markets of the United States. Mr. Treat visited each of the larger cities with samples of the 
goods, and endeavored to establish agencies for them, but he was generally obliged to send on consign- 
ment, as few firms were willing to take the responsibility of buying on their own account. A patent 
was also applied for, but the claim was not pressed and the patent was never received. 
The success at Eastport led to a rapid extension of the business in other parts of 
the State. The second cannery was located at Harpswell about the year 1849. A 
cannery was started at Carver Harbor, Fox Islands, in 1851 , and another at Southwest 
Harbor in 1853. In 1857 a cannery was started at North Haven, and at Gouldsboro 
two were started in 1863 aud 1870, respectively. From this time the number increased 
rapidly for several years. After 1880 the number operated fluctuated considerably, 
depending on the abundance of lobsters. Some canneries had to suspend operations 
at an early stage, owing to the exhaustion of the grounds in their vicinity. At most 
canneries lobsters formed only a part of the pack, sardines, clams, fish, and various 
vegetables and fruits being packed in their season. Most of the canneries were built 
and operated by Boston and Portland firms. 
At first the lobsters used for canning ranged in weight from 3 to 10 pounds. 
Gradually the average weight was reduced, until at last it reached as low as f pound, 
or even less. This was caused principally by the high prices paid for large lobsters 
for the fresh trade, with which the canneries could not compete. 
As the supply of lobsters on the Maine coast began to decrease shortly before 1870, 
while the demand for canned lobsters increased at an enormous rate, the dealers 
began to establish canneries on the coasts of the British provinces. As the decline 
in the supply was attributed to the canneries, a sentiment against them was gradually 
formed, and laws were enacted regulating the time in which they could operate and 
the size of the lobsters they could put up. Prior to 1879 they were permitted to pack 
lobsters at any season of the year, but they usually operated only between April 1 
and August 1, and again between the 10th or middle of September and the 1st of 
December, the length of the season depending very largely upon the weather and 
the abundance of lobsters. In 1879 it was enacted that no canning of lobsters should 
be allowed from August 1 to April 1 following. In 1883 it was made illegal to can 
lobsters less than 9 inches in length. In 1885 the canning season was fixed from 
April 1 to July 15. In 1889 the season was fixed from May 1 to July 1, aud the 
minimum length of lobsters to be canned placed at 9 inches. In 1891 this act was so 
