Richland beacon., 1877-04-07
HOW SdRDINES IRE PREP.fRED.


The American sardire company start
ed the business of preparing -ardincs for
sale about seven years ago, at Port Mon
mouth, New Jersey. Some idea of the
extent Of these works may be gained
from the fact that in 1872 the company
manufactured and sold 10000 cans. Il
quantity which WAS nearly equal to the
total importation of foreign sardines in
1870, the year when the company was
started In 1874 the production was
equally large, but during the last two
seasons the catch has been small owing
to the scarcity of the fish which the COM
pany selected as substitute FOR the sar-
dine-thc menhaden or ocean trout, com
monty called the "mOss bunker" Its
color is silvery, spotted with dark brown.
These fishes abound in the bays and
deep rivers which indent the coasts OF
New Brunswick. Newfoundland and
Nova Scotia, and in the spring and fall
appear also in great numbers along the
New England coast and in the Raritan
bay. Here during the season they are
caught by the employees OF the Sardine
company, who begin operation about
May | and continue the work until
November 1. The flesh Of the menhaden
is sweet and nutritious and is by many
preferred to that of the imported sar-
dine. the only defect being the unusual
number Of bones. These, however, are
now removed by mechanical process. for
which the company secured patent in
1872.
The meDhaden is timid Ssh and
swims upon the surface. When at carly
dawn school is described by the ripples
on the surface. the small boats are
lowered from the sloops which have been
lying off the ground since midnight. and
a long net evcr seven hundred feet in
length and descending twelve or thirteen
feet into the water is carried ont on both
sides until the school ia surrounded.
The fishes a,s then ladled out by the fish
ermen with Scoops" placed on board
the sloOps, and brought to the factory
docks at Poyt Monmouth. In the fac
tory they are first brought to the
"scaler,' long shaft with twelve re-
volving wheels filled with long blunt
teeth, whica remove the scales. The
heads are tAen cut of, and entrails re-
moved, and the fishes are placed IN wash
ing troughs, above which are circular
revolving b,ashes, by contact with which
the fishes are thoroughly cleansed and
the bones removed. They are then put
in picking yats for several hossrs, until
we'll saited; from these they are trans
ferred to she cooking cans, which are
placed in she steaming tanks, seven in
number, each capable of holding 1000
boxes. Prom the steaming tanks they
pass to long table, and are finally
packed in permanent cans. After oil
and spices have been placed in the cans,
They are sealed. The time occupied in
the whole process is about three days.
Prior to 1874 the sales were confined
to this country, but during the last two
years large quantities have been ex-
ported to Russia, Germany, Australia,
England and South America. LAST year
applications for agencies in France were
received, but az, owing to the small
yield last season, the existing demand
could not be supplied, it was deemed
unadvi able to undertake new contracts.
The company now employ about one
hundred and fifty men. An extensive
catch is expected during the coming
season, and preparations are making 10
enlarge the works.-N. Y Tribune.