180 BULLETIN OF THE UNITED STATES FISH COMMISSION. 
usually canned in mustard or spices. In this way the canneries are 
able to utilize the large fish which otherwise would have to be used in 
the manufacture of oil and fertilizers. They are first washed and salted, 
after which they are packed iu fish-barrels and shipped to New York for 
repacking and further preparation. In this condition they will not keep 
more than two months. The barrels are worthless in New York, and at 
least one firm in Eastport saves that item of expense by preparing its 
own Russian sardines for market. The process consists in packing in 
wooden kegs or pails containing about 4 quarts each, where they are 
well covered with whole spices, including cloves, allspice, mustard 
seed, and pepper, with a liberal allowance of bay leaves. A quantity 
of vinegar is then added, the package is headed up, and it is ready for 
use; but it is considered better after it has been in stock for some time 
and the fish have been thoroughly flavored by the spices. 
We were informed by one of the factory owners that Russian sardines 
of American make were going out of the market, as the foreign were 
much preferred, but comparative figures for 1885 and 1886 show a con- 
siderable increase in their manufacture during the latter year, and the 
importation is steadily decreasing. 
Changes in manufacture since 1880. — The principal changes in 
the methods of preparation since 1880 may be summed up as follows : 
The tails of the sardines are not removed ; the stove-rooms are more 
complete, and there is less drying in the sun ; much of the frying is now 
done by steam instead of by furnace ; ovens are used in many factories 
instead of frying apparatus; a concave cover has been substituted on 
the quarter cans for a flat one, so that it is no longer necessary to vent 
them after bathing, and American labels are placed upon the most 
creditable fish instead of the foreign ones universally used several years 
ago. 
Cost of preparation. — With fish at $6 per hogshead the actual 
expenses incurred in putting up a case of 100 quarter cans of oil sardines 
amount to from $3.75 to $4, divided approximately as follows: About 
40 cents for fish, 40 cents for oil, $1.20 for tin, 60 cents for solder, 10 
cents for the box, 8 cents for salt and coal, 5 cents for miscellaneous 
items, and $1.17 for labor. 
As remarked in an earlier portion of this report, the price of fish 
varies considerably. It averaged about $7 per hogshead in 1885, and 
$9 in 1886. From one hogshead of fish an average of about 16 cases of 
quarter cans or 13 cases of half cans may be put up, the extremes vary- 
ing from 12 to 22 cases according to the condition of the fish. From a 
gallon to a gallon and a quarter of oil, at 40 cents a gallon, is required 
for each case. 
The tin of which the cans are made is usually got direct from England, 
but in some cases is bought in New York. Three cases of tin are used 
in making 20 cases of cans, one for the sides, one for the bottoms, and one 
for the covers. The duty on tin is $1.12 a case. The bronzing of the tin 
