Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1883-08-31

It is not generally known that very few, il
any, sardues are imported. Nearly all the
fish consumed in America come from the
southeast corner Of this state. At Eastport
there are Il places where they turn out sar.
dimes at Lubec three, and along the coast
at different parts many others are found.
To catch the fish small trees or brush are
thrust into the bottom of little bays or di.
rectly into the main body of water They
are arranged in line close together, running
out from the shore some Is or hundred
feet, then curved like a horseshoe, with a
line returned to the shore. In this is placed
a net. AT the proper,tidal moment the net Is
raised and the fish taken up in scoop nets.
The fish are not sardines at all, but small
herring. The catch is always very unoer-
tain. Sometimes only a bushe or two will
be taken, and at others 30 many as to endan-
ger the safety of the net. They are at once
taken to the packing place and laid upon long
tables in heaps. Tho first step requires the
cutting of of the head and the removal of
the entrais. The degree of dexterity with
which both Of these operations are perform
ed is astonishing, especially as they are done
entirely by very young children. The writer
counted one little girls work during minute
and found she decapitated and removed the
interior portions of so fish in that time A
large box holding about bushel lies directly
at the feet of each operative into which the
fish slides, while the head is thrown by the
same fatal stroke into another, The fish are
then placed in warm water, which is slightly
sgitated in order to cleanse them thoroughly.
After this they are placed on very large grid
irons, and suspended over hot fire. where
they are broiled. After broiling the fish are
ready for the boxes. These are already pre-
pared with the attractive French labels stat.
inc Nbut tho apnlpund M AtSardipag nhufl,
superieure," and others claim to contain
'lhuile d'olve,' but this is false. The oil is
cotton seed, pure and simple.
The boxing or packing is another branch
of the operation at which the little people
are quite expert fish is seized in each
hand and laid lengthwise in the box first a
head at the outer end and then tail In
watching the packing an observer is struck
with the idea that it il much easier to put
them in the box than to take them out After
the box is full "A small quantity of cotton seed
oil is poured in, and then it is passed to an
other set Of girls, who place the bottoms in
position. These fit snugly just inside the
outer rim and rest upon a little shoulder of
tin. The boxes are now ready for the seal
ers. These men sit at long tables, and each
one has a little stove and soldering iron at
his side. The box is placed in little groove
platform, which forms the top of r revolving
frame, extending below the table and worked
by the feet. The solder, in long thin sticks
or coils, is placed about half an inch above
the end Of the hot copper pointed iron, and
is rapidly melted, running down along the
point aud fillingu up the groove. After slight
ly scratching with the point of the copper a
number or mark to indicate the sealer, whose
identity is thereby established in case of bad
work, the boxes are taken to an immense
cauldron, where they are boiled for two
hours, thus completing the cooking process
and dissolvng the bones of the fish.
After boiling the boxes are placed side by
side, aud small hole is puncturrd in one
corner, in order to permit the air, which was
necessarily sealed in the box, to escape. This
sometimes comes with a sudden squirt throw
ing tiny stream of steam and hot oil in ali
directions Immediately after this, n boy
seals the hole with solder, and the box is
placed, with others, in a revolving chamber,
partly filled with sawduSt A few revolu-
tons cleanse them Of all dirt and oil, and
they are then ready for testing. Each box is
taken up separately, between the thumb and
finger and slightly pressed. Ii 1t yields,
there is hole somewhere, through which air
enters the box or there is still some remain
ing air which did not escape when the box
was pierced It is thrown aside aud return
ed to the sealer, who must pay the value OF
the box thus spoiled. The final handling is
done when the sardines are packed in large
wooden boxes for shipment.
Almost the entire product is shipped to
New York, whence it is sold to retailers
throughout the country. One of the estab.
lishments in Lubec prepares about 1000 boxes
daily. When it is remembered that there are
10 such places in Eastport, and many others al
different sea port towns, the enormous con
sumption Of the gentle herring masquerad-
ing under the nober title, may be seen. The
actual cost per box, including all expenses, il
five cents-Letter to P1ilddelrhid Press.