190 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
Formerly from 46 to 47 redfish were counted as making a full barrel of 200 
pounds of the salted product in this district. Inquiry at different places this season 
showed that the number ranged from 48 to 52 redfish to the barrel. The largest 
saltery averages 50 redfish, 50 cohoes, or 14 king salmon to the barrel. 
For other saltery notes reference is made to my former report, page 21. 
CANNERIES AND CANNERY METHODS. 
In my former report this subject was fully referred to and described, and it is 
not my intention to indulge in useless repetition; but since my last inspection many 
other canneries have been visited and considerable time has been spent in observing 
the processing of the fish. Some new “wrinkles” have been noted which, though 
possibly of minor importance, may be of interest. 
The general methods are quite similar in all canneries, though the arrangement 
of buildings and machinery, the amount of the latter, and the detailed appliances 
differ materially. There seems to be no standard; a cannery is built and arranged 
according to the individual ideas of its superintendent, and no two appear to be alike, 
except a few built by one company, which all seem badly arranged. It is rather 
surprising that some model cannery is not constructed as an object lesson. 
It is not ray intention to lay out a plan for a cannery, but simply to make a few 
suggestions and point out special features which may improve them. A cannery 
building should have an abundance of light, be thoroughly ventilated, well drained, 
whitewashed inside, and washed down with a steam hose every working da} r . A 
three-filler cannery should have a width of at least 50 feet, and the length should 
correspond to the machines used in processing, giving ample room, so that the cans 
may go uninterruptedly throughout the whole length of the building. If the ground 
will not admit a building long enough to have the bathroom on the extension, the 
the latter, with the boilers, may be located in an ell. From the door where the fish 
are received to the bathroom, except the mending tables, there should be nothing 
but the machinery and appurtenances for processing the fish. A second floor may 
be necessary over the filling machines for the storage of cans and for the purpose of 
feeding them from an elevation, but it were better to feed with a traveler and leave 
the roof clear for skylights and ventilation. If, however, a second floor is insisted 
upon, it should be double-layed, one course diagonal, to keep out infiltration of dust 
and dirt over the machines. A separate two-story building, parallel with the cannery, 
and joining it by a platform at least 40 feet wide, should be erected for a warehouse, 
the platform to be used for a cooling space. 
The fish-house should be over the water at all stages of the tide, so that boats and 
lighters may discharge at any time, and the muck and gurry be carried away by the 
current. The other buildings, mess-houses, bunk-houses, etc., should be placed con- 
veniently, having due regard for protection from fire. 
A very convenient rigging for transferring fish from the boats to the fish-house 
was noticed at a cannery where there is a large rise and fall of tide, uncovering a 
Hat in front of the building. An inclined plane led from the side of the fish-house to 
below the low-water mark, and a car operated by cable and steam traversed the plane. 
The fishing boats hauled on either side at all stages of the tide and, lying at the same 
