The Evening post., 1888-12-29
NATIVE SARnINES.
How Herrings Are Made to Resemble the
French Fishes.

trenCh ttSneSs
Are these the genuine French sar-
dines?' asked well dressed woman Of
a grocer as she received for inspection
an oblong tin box, marked on one side
"Sardines la, a,Fraucaise. The grocer
looked at her with a slightly surprised
air, and replied, Certainly" you
may send me three boxes then" she
said and, after ordering few more
things, went out AS she passed through
the door a reporter of the New York
EDening Post, who had been standing by,
inquired: But were they real French
| sardines, after all 2''
The grocer tried to appear indignant,
but couldn't. Finally he laughed, and
said: 81 guess you all know about It, but
what can | say when a lady asks me
such question? ! can't explain to her
that nine-tenths of the sardinos consumed
in the United States come from Maine
for, although they are just as good as
the French product, she would not have
them, and l should lose her trade. Most
of the sardines sold nowadays are nothing
but small herrings, put up in boxes with
gaudy labels and French inscriptions. In
Eastport there are nineteen places where
they turn out sardines, besides three at
Lubec, two at Jonesport, and one each
at Millbridge, Lamoine and Robin
ston. When it was first attempted
to-make sardines from herrings it was
found that the difficulty lay in eradicat-
ing the herring flavor. 1t took years of
experiment to accomplish this. Finally
q manufacturer succeeded in producing
a lNt IA Of oil I'D ,sshfA oh
removed the trouble. The herring used
in making sardines are about four inches
long and can be bought of the Maine
and New Brunswick fishermen, when
plentyf for about s. hogshead, although
when scarce they bring as high as SIS q
hogshead. The fish are caught in huge
nets along the shore. After capture they
are taken Immediately to the factory and
laid in heaps upon long tables, where
they are decapitated and cleaned by
children, whose dexterity is marvellous.
On the average, each child dresses
seventy-fvc fish minute. The pay is
ten cents for a box holding about a
bushel Some of the children make as
much as $3.50 per day. After being
washed, the fish are picked for half an
hour, and are then laid upon trays
and placed in a large drying-room,
heated by steam. When dry they are
thrown into large shallow pans of boil.
ing oil, and thoroughly cooked. They
are then packled in boxes by women and
girls, and into each box is poured
some of the patent mixture of oil and
spices. Covers are fitted on the boxes
and sealed by men, The boxes are next
placed in boiling water for half an hour
aud are then removed and put on an in
clined plane, so that the enclosed hot air
rushes TO one corner of the box. This
corner is punctured with an awl, and the
air escapes; the box then being made air
tight again by drop of solder. The
| boxes are ornamented with attractive
French labels, stating that the enclosed
are 'Sardines la Franchise. Some are
labelled in addition, a Phuile d'olive.'
The oil generally used is cotton seed
| Olive oil is, however, used for the quail
ity marked prime.
"Almost the entire product of these
factories is shipped to New York, whence
it goes to retailers all over the country.
One of the Lubec houses prepares about
$500 boxes per day. The profit made
by the packers is from four to six cents
box"
How do you happen to be so we'll in
formed on the subject?" was asked.
"Well, | hail from Eestport myself, "
said the grocer, "and as boy used to
work in sardine factory"