Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1889-01-31
NATIVE SARDINES.
How Herring are Made to Resemble the Frencl
Fishes.

"Are these the genuine French sar
dines?" asked we'll dressed woman of a
grocer as she received for inspection az
oblong tin box, marked on ole side "Sar
dimes la Franchise" The grocer looked
at her with slightly surprised air, anf
replied, Certainly" "You may send me
three boxes them" said she, and after or
dering few more things, went out. Az
she passed through the door a re porter OF
the New York Eve ming Post, who had
been standing by, inquired: "But were
they real French sardines, after all? ?"
The grocer tried to appear indignant
but couldn't. Finally he laughed and
said: 81 guess you know all about it, but
what can / say when lady asks me such
a question: l can't explain to her that
nine-tenths of the sardlnes 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 should lose her trade. Most of the
sardines sold nowadays are nothing but
small behring's, put up in boxes with gaudy
labels and French inscriptions. In East
port there are nineteen places where they
turn out sardines, besides three at Lubec,
two at JoDesport and one each at
When it was first attempted to make
sardines from herrirgs it was found tina
the difficulty lay in Graduating the her
ring flavor. 1t took years of experiment
to accomplish this. Finally manufact
urer succeeded in producing a combina-
ton of oil spices which removed the
trouble. The behring's used in making
sardi es are about four inches long, and
- 49,
Brunswick fishermen, when plenty, for
about S. a hogshead, although when
scarce they bring as high as $15 hogs
head. The fish are caught in huge nets
set along the shore. After capture they
are taken Immediately to the factory and
laid in heaps upon long tables, where they
are deoaptivated and cleaned by children,
whose dexterity is marvellous. On the
average each child dresses IS ish min
ate. The pay is ten cents for box hold
ing about bushel. Some of the children
make as much as $3.50 per day. After
being washed the fish are pickle for half
an hour, and are then laid upon tray 8 and
placed in large drying-room, heated by
steam. When dry they are thrown into
large shallow pans of boiling oil and
Thoroughly cooked. They are the packed
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 the
boiling water for half an hour, and are
then removed and put on an inclined
plane, SO that the inclosed hot air rushes
to one corner of the box. This corner is
punctured with an awl, and the air es
capes; the box then being made air tight
again by drop of solder. The boxes
are ornamented with attractive French
labels, staring that the inciosed are sSar-
dimes a la Franchise" Some are labeled
IN addition, 'lhuile d'Olive." The oil
generally used is cotton seed. Olive oil
is, however, used for the quality marked
p ime.
almost the entire product of tn sc
factories is shipped to New York, whence
it goes TO retailers all over the country.
One of the Lucee houses prepares about
4 500 boxes per day. The profit made by
the packers is from 4 cents to 6 cents a
box"
"How do you happen to be so well in
formed on the subject?" was asked.
swell, hail from Eastport, myselt?"
said the grocer, "and as boy I used to
work in a sardine factory"