THE FRENCH SARDINE INDUSTRY. 
21 
At one factory the writer observed that the fish in course of canning were for 
the most part mutilated, soft, and uneven, and were being put up in peanut oil, and 
learned that these sardines were destined for the American market. 
Sealing the bottoms on the cans —the next step in the preserving process — is one 
of the few things done by men. Soldering appliances of various types are used in 
the different factories. The most convenient, time-saving, and modern soldering iron 
would appear to be that which is kept constantly heated by gas. The handle of the 
iron is pierced by two pipes, one conveying gas and the other air for admixture 
with the gas; and the gas is ignited in the head of the iron in such a way as to keep 
the soldering edge continually at a white heat. The free movement of the iron is 
effected by rubber tubes connecting it with the main supply pipes extending length- 
wise under the table at which the solderer works. While being closed the can is 
held in a frame on a small turn-table moved by the foot of the solderer. The cover 
is applied so as to force out the air, and at the same time a good deal of oil escapes. 
The soldering begins in this oil, at the middle of one end of the can, and is continued 
around by the revolution of the turn-table rather than by the movement of the iron. 
From the soldering table the cans are taken to another room in which they are 
placed in large square iron vessels, open at the top and holding several thousand 
“ quart ” cans. The vessels are then immersed in boiling water for two hours. This 
accomplishes a fourfold purpose: (1) The cooking of the fish is completed; (2) the 
bones are softened; (3) the bacteria in the oil and fish are killed, which would 
otherwise produce putrefaction ; (4) the presence of leaks in the cans is disclosed. 
After cooling, the cans are placed in dry sawdust and stirred from time to time; 
this absorbs the oil and moisture on the surface and renders the cans clean and 
ready for packing. 
There is a comparatively small proportion of the fish prepared as “ boneless 
sardines,” which are rendered “boneless” by bending the caudal peduncle until the 
backbone breaks, and then drawing out the vertebral column with special tweezers 
or pincers. Fish intended for this purpose require more prolonged drying (2 to 3 
hours), so that the muscular tissue may separate more completely from the vertebrae. 
Only fish 60 mm. long or over are made “boneless,” and of even the larger fish 
only a small quantity is so treated. The best sardines are not so prepared, as they 
are fresher when they reach the cooking room, having required only one-half or 
one-third the time for preparation up to that stage. The “boneless” fish, while 
undergoing the additional drying, are deteriorating. The removal of the backbone 
adds about 6 per cent to the value of the fish, although the women who prepare 
them receive no additional wages. 
Tin plate for sardine cans is manufactured at Nantes and other places in France. 
In Concarneau, Nantes, Hennebont, and elsewhere cans are made for the canneries 
at special establishments and are sent to the factories in the same boxes in which 
they are subsequently shipped when filled. At Hennebont there is a plant for the 
decoration of tin plate. 
Most of the canning factories receive their cans ready-made, but some simply 
have the separate parts cut, and during winter give employment to the can-makers. 
Nearly all of the sardine cans are now provided with keys, which are placed on 
the cans as the sardines are boxed for market. The sardines of the best quality 
