530 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
or viuegar, as desired. The cans are then soldered and subjected to the action of a bath of boiling 
water for a certain ^leriod, for the purpose of expelling all air from the cans by the usual process. 
The essence of the whole mode of procedure consists in preserving the fish against decomposition 
by steaming and baking, as set forth, thus j)reventing breaking of the skin, curling and breaking of 
the body, and thus evaporating from the fish all water, and then, while in this baked condition, 
subjecting them to the preservative process of canning similar to that i)racticed with sardines, inclosing 
in tin cans with oil, mustard, spices, etc. 
Au appliance recently devised for testing the cans before they are filled is thn.s 
described by Mr. Ansley Hall : 
It consists of a cylindrical tank about 5 feet in length and 1 foot in diameter, fixed in an upright 
position at the end of a table. The tank is filled with water to within about 18 inches of the top by 
means of a pipe leading from the boiler of the engine. Air is forced through another pipe into the 
space above the water by the air pump which suiiplies air for oxygenizing the flame of the kerosene- 
oil stoves used in soldering. The pressure of air, which requires to be about 12 pounds, and the 
quantity of water are regulated by steam and water gauges. On the table, a few feet from the tank, 
is a tin pan or tray, in the center of which is a rubber pad, a little larger than a sardine can. A pipe 
fitted with a valve leads from the tank and passes up through the x)ad from the under side of the 
table. The can when tested is placed bottom upward over the nozzle of the pipe and held in position 
by iiressure applied with a lever worked by the foot. The operator then turns a thumb piece on the 
X)iX)e, which opens the valve and lets a small stream of water into the inverted can. If it is not per- 
fectly tight, the leak is immediately disclosed by the fine jet of water which passes through it. The 
water, after being used, escapes by a waste pipe in the tray. One advantage of this method is that 
it shows which class of solderers has done the x)oor work, whether the seamers or can-makers, and 
the defective cans are returned to them for the leaks to be mended, after which they are again tested 
in a similar manner. If any cans are imperfect after coming from the bath, the fault is known to lie 
with the sealers. An improvement is contemplated by arranging the valve to open with the lever 
when the pressure is axjplied, and thus avoid the movement of the hand in turning the thumb piece. 
The apparatus costs about $15, and is operated by one person. 
On tlie Maine coast many sardines are put np in mustard and in spices, usually 
with a quantity of the best quality of vinegar. While these are considered equal to 
the sardines in oil, they are usually sold at a lower price. In 1892, 154,051 cases of 
sardines in mustard were x) repared, the value of which was $457,445; and 10,020 cases 
of sardines in spices, worth $32,425, were prepared. 
Nearly every year a small quantity of sardines are put up in tomato sauce, but 
these do not keeit very well and the demand for them is small. In 1889 the Maine 
canneries prepared 279 cases of them, worth $762. 
The following shows in detail the sardine output of Maine in 1889 and 1892: 
DesciMptiou. 
1889. 
1892. 
Cases. 
Value . 
Cases. 
Value. 
Sardines in oil : 
261,910 
9, 881 
1,025 
4,127 
158, 009 
1,062 
5, 609 
74 
10 
$1, 013, 877 
56, 716 
4, 100 
20, 635 
553, 242 
5,310 
21, 034 
277 
26 
396, 428 
6,614 
$1, 455, 245 
31, 870 
Tbrec-fiuarturs 
Sardines in mustard : 
Quarters 
5, 031 
149,020 
543 
5, 705 
21, 582 
435, 863 
2,145 
18,011 
Three-quarters 
Sardines in spices : 
Three-quarters 
Two pound 
730 
1,042 
2, 000 
1,643 
3, 120 
7,500 
Odd sizes 
Sardines in tomato sauce : 
36 
256 
23 
126 
704 
58 
Xotal 
1, 676, 105 
1,976,985 
