202 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
Island, 1; Stickeue River, 1; Klawak, 1; in BeUm Canal, 3; in Tongass Narrows, 1, 
and at Port Tongass 1 — the last doubtful. 
The exact value of the buildings and machinery was not ascertained. The capital 
stock of the companies, however, varies from about $75,000 to $300,000, and it is fair 
to estimate the capital invested iu this business at not less than $4,000,000. 
The printed list of the salmon canneries on the Alaskan coast is taken from the 
San Francisco Commercial Herald and Market Review. 
Salmon canneries of Alaska. 
(Plate Lxxxvii.) 
Xame of company. 
Where located. 
Brand. 
Agents. 
Home office. 
San Francisco. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Polar Bear, Ice King . . 
Co. 
Red, King, and Silver . 
Baranoff Packing Co 
Clarence Straits . . 
Wigwam 
Williams, Brown & Co 
Do. 
Do. 
Do. 
Do. 
Astoria, Oregon. 
San Francisco. 
Do. 
Glaciei 
Frank H. Footo 
Our Taste 
Chii^uik Bay CoT 
Comet, Guardian, and 
Crown. 
Scotchler & Gibba 
Do. 
Portland, Oregon. 
San Francisco. 
Townaend, McGovern & 
Co. 
stick. 
Lion and Neptune . . . 
Delafield, McGovern & Co. 
George W. Hume & Co. .. 
Ho. 
Ho. 
Ho. 
brand. 
Ho. 
Moose Head Brand, 
Red, King, and Silver. 
Do. 
Anchor Brand, Red, 
King, and Silver. 
Do. 
Ho. 
Co. ^ 
Ho. 
Sound. 
Ho. 
Ho. 
Ho. 
Pyramid Harbor Packing Co 
Island. 
Pyramid Harbor.. 
Ho. 
Do. 
Do. 
Rtissian- American Pack- 
ing Co. 
Brand 
Astoria, Oregon. 
Do. 
The canneries at Karluk, and on Kadiak generally, get their supiily of fresh water 
from the adjacent mountain streams. At Karluk they make little reservoirs at suita- 
ble elevations and from these carry the water by surface pipes of iron into the can- 
neries, thus utilizing the force of gravity. 
The plantof acanningcompauy usually includes, besides a cannery building proper, 
a fish house and wharf, a salting house, containing tanks for curing salmon, a cooper 
shop, barrel house, a machine-shop, a lodging-house and mess-room, a store-room and 
a warehouse. The method of handling the saimon after they are caught is as follows: 
The fish are thrown from the boats into large bins iu the splitting-house, where they 
