The home journal. (Winchester, Tenn.) 1858-188?, 1874-11-19
SARDINES.
uo,v They are Caught and Prepared to'
Market.

SAkDlNES. vi
How They are Caught and Prepared Tor il
Market. l.
The sardine fishery, with all It's at- o
tendant industrial activities, Is one n
Of the important business features OF +
the coast OF France. There are lndlca' {
tions. however, that these toothsome
little fish are either becoming scarce or
else less easily caught than aforetlme,;
for the Weld grows less every year, both
in the aggregate quantity obtained and
the average caught per boat. The fish
erv il prosecuted from April to Octo-
ber, and furnishes employment TO some
2O, 900 sailors, with their 3, $40 boats, on
the water, and some 5000 men, women
and children on land, in preparing the
fish for market. Every year shows
diminution in the catch and advance IN
the price. This is shown by a table,
recently published, which gives the
! figures of the sardine fishery for the
| mat thirty wears, and exhibits the an
mai decline in quantity caught and the
, corresponding advance in market price,
o Whereas. from 1910 to 1Si9, the aver.
s ooe catch per boat was 1886, 600 fish, and
J, Ibe;r nrice about one dollar per l,OOo,
e the catch last year averaged only 3d.
IL OOO fsh per boat and the price has
ID mounted M to some eight dollars ana
rs half per 900 fish. 1t is, therefore,
quito probable that, unless some chahge
at soon comes, sardines will take their
c. place among epicurean raritles, anu
Is will command that pecnllar respec'
he which. while 80 numerously and cheap
st lv procured they have failed to compel.
We The preparation of sardines Tor mar
ne ket is quite an interesting performance,
nd and il mostly done by women and cml
dren who leave country homes to speno
Ike tLo usor5ine season" on the coast
IRE These do all the handling OF the nsl
INT from the time they leave the boats uh
to til they are ready to be finally soioete. re,
to mn in their boxes. They WORK 'ei
, 1t hours day, as rule, and may 40 u
III much overwork rs they choose, NJ iron
three to four and q half cents m houI
irl- They usually make sixteen hours aay
work. and as they are free TO eat
many sardines as they want (aithoug
the axnected to " find themselves IN
niff other Other respects), they generally nanaf
'ing 70 make enough during the sardlne SCI .,
of son to keep their families through u
This inter. They sleep i'll an clubhouse
nor va T'n shortv description, and supply the
pear own beds and do all, their own hous
81 SAM keeping. ,. .frst cat,
He vour fish having been comphe1 wiz
iica- The sardines are taken to the wofEsno
ort ; where they are at once salted, Whict
,lace Jnno nv throwing into each basket II
hondfnls of rock salt, and shaking
real hnske az 40 that the salt shall reach eve
ming Geh Then they are spread out up
niorE tables covered with ENC anu ~ io'U W., w.,
oked three or four hours, to allow III ~,
, de- to drain off, Next they are decaplIa'
4 mp, md deprived of their insldes by me'
0 full Of sharp knives, which are maao
main onerate with wonderful dexterity
come tbe hands of these female and ih1an
eynerts. Washing with sea water ID
ID me next process, after which the hsli
SO my laced tails up, in Il wire basket OF
ringly por1ines capacity, which is hung ~
there; ~ tbn oman air for several hours, unu
sented S,, oontnnta are dried. Frying comes
Of the IN order and this is done, not IN
@ des- nl,,,, 80 Cot of which the fish have no
: dur ,"robnndonce. but in the best KIN
easy tJ;ye oil in pans each just large emo
this. - ia one of the wire baskets. !
rs fill tTnH w. ,o simmer in the boiling oil from
loman tn t,,J Ton minutes until by testing they
dozen So,nd So r to be cooked. This testing
dashed aista in taking out fish and break
, there i''' w. two when. if it is white and
h,oLhore quickly detaches ltseli
% Gsb ia considered cooked and the
Let is taking from the pan.
kha hQGkptH OIL lib
impa,, taken away aud hung just over d
8 head table for three or four hours,
a wild, thew drip until perfectly dry, an an
lat was then placed before the women W
The hacking. This ia the only nan
1t there thew get after being stood up 10
nreyiously @ described. They are
to the taken ont of the baskets one by OF
laid in the boxes, literally sardine
ii some ',' ;nn and are overhowed with pure
d harm ~, nJ;no oil As the fish absorb
itticism. ~ of the oil. there ID no stintlng
welcome u 3o,uae tbey receive. The boxe'
ar oas 70 the hands OF the soldere
IL, clear, pn1 ppmorates with an iron kept hot by
distance. ,,t,.nar =" in its midst" connecte
sponded, rnbber tube with tho gas PIP.
voice. haD;no ] befere him table so al
ung from "a TO revolve and save time III !
d me, he lotinp the boxes. The process
hold of aring is swift and systematic, a; a
we 90, / uovnIution of the iron compie''
ana ne job. :; t,a denositinp
upon the boxes, 800 or 1000 at once III III
receives where they are made to Doil t,.n .en
upon the tonn minutes. After this they
in few away for day or two in a room
senseless dor % TO see if any fermentation II
to take place, and then they III ~
lg in the W W n room knee-deep with 81 y
steaming where O. swarm OF girls are ,e"u q,
am reiat- them with sawdust until al u
,f station wined off and the boxes are as
crate bat can be. Then they go to tne
I'd of two p room and thereafter to the p
meet with ] nointed for all good sardines.
7 bad him The Boys in Bed.
ing in" to ,. hos lifted the cur