162 BULLETIN OF THE UNITED STATES FISH COMMISSION, 
much credit is due. Mr. Snell has also rendered me valuable aid in the 
elaboration of the notes. The sixth division of the report, on factories 
and products has been prepared by him, principally from notes furnished 
by Mr. Earll. 
Hugh M. Smith. 
Washington, D. C., July 12, 1888. 
I.— EARLY HISTORY OF THE INDUSTRY. 
The first experiments in the manufacture of sardines occurred just 
twenty years ago, when Mr. George Bojnham, an extensive packer of 
lobsters and other canned goods, conceived the idea of utilizing the 
small herring which occurred in such abundance in the vicinity of East- 
port by packing them in oil as a substitute for the French sardines. 
In order to familiarize himself with the methods employed in the prep- 
aration of sardines he went to France and made a tour of inspection of 
the sardine canneries of that country, having with him a man who hired 
out as a laborer that he might thoroughly acquaint himself with the 
details. Returning to the United States he came to Eastport and be- 
gan experiments in putting up the herring, but his studies in France 
had proved too superficial and he met with obstacles which he was not 
able to overcome. Again and again the little herring were packed in oil, 
but upon opening the cans they were invariably found to have a strong 
and unpleasant flavor whicn forcibly reminded one of rancid herring oil, 
and all attempts to keep them for any extended period proved ineffect- 
ual. Mr. Burnham soon became discouraged and abandoned the work. 
The failure, as he has since informed me, was principally due to his not 
having removed the moisture from the fish before canning them ; and 
this moisture remaining in the cans mixed with the oil and soon became 
tainted, thus imparting an unpleasant flavor, not only to the fish but to 
the pure olive oil in which they were packed. 
Nothing more was done in this business till near the close of the 
Franco-Prussian war. At this time a large trade had been developed 
in oil sardines from France, and in Russian sardines and anchovies. 
The war in France seriously interfered with the packing of these fish, 
and with their exportation to this country, and the trade was so thor- 
oughly disorganized that the New York importers began looking about 
for some other fish to take their place. Hearing of the abundance of 
herring at Eastport they sent an order for a small quantity, thinking 
that possibly they could be utilized as Russian sardines. On their ar- 
rival in New York they were carefully examined, and the firm were of 
the opinion that with the proper methods of preparation they could be 
utilized for this purpose, and additional quantities were ordered and 
packed for shipment to he trade. 
It was soon found more profitable to have the fish prepared in East- 
port than in New York, and Mr. Henry Sellmann went to Eastport and 
gave his attention to the work. After examining the freshly-caught her- 
