The Progress., 1889-03-09
AMERICAN sARDINES.

AMERICAN sARDINEs.
How Herring Are Made to Resemble the
Fronch Fishes.
"Are these the genuine French sar-
dines?n asked well-dressed woman OF
a grocer as she received for Inspection
an oblong tin box, marked on one side
..Sardines a la Francaise. The grocer
looked at her with a slightly surprised
air. and replied: Certainly. " Y on
may send mo three boxes then, said
she, and, after ordering a few more
things, went out As she passed through
the door a reporter, who had been
standing by, inquired: "But were they
real French sardines, after alp"
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 a lady asks
me such a question? / can't explain to
her that nine-tenths of the sardines COM
sumed in the United States come from
Maine, for, although they are just as.
good as the French product, she would
not have them, and I should lose her
trade. Most of the sardines sold now
adays are nothing but small herrings,
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 Jonesport and one each
at Millbridge, Lamoine and Robbins
ton. When it was first attempted to
make sardines from herrings it was
found that the difficulty lay in eradicat-
ing the herring flavor It took years
of experiment to accomplish this. FL
nally a manufacturer succeeded in pro-
ducing combination of oil and spices
which removed the trouble. The her
rings used in making sardines are about
inches long, and can be bought of the
Maine and New Brunswick fishermen,
| when plenty, for about SIS a hogshead,
although when scarce they bring
as high as S15 hogshead.
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 decapitated and cleaned
by children, whose dexterity is marvel
Gus. On the average each child dresses
seventy y-flVe fish a minute. The pay is
| 10c. for a box holding about a bushel.
Some of the children make as much as
| n A =
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 boiling OIL and
4 thoroughly cooked. They are 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
,oiling water for half an hour, and are
then removed and put on an incline
plane, so that the enclosed hot air
rushes to one corner of the box. This
corner is punctured with an aw9, and
the air escapes; the box then being
made air-tight again by a drop of
solder The boxes are ornamented
| with attractive French labels, stating
that the enclosed are ssSardines a la
Francaise. Some are labeled in addi-
ton, ''a Phuile d'oliveI' The oil gen
orally used is cotton seed. Olive oil is,
however, used for the quality marked
prime.
almost the entire product of these
factories are shipped to New York,
whence it goes to retailers all over the
country. One of the Lubec houses pre-
pares about 4,500 boxes per day. The
profit made by the packers is from &c to
&c q box"
"How do you happen to be so well
informed on the subject2'' was asked.
.'Well, / hail from Eastport myself" !"
said the grocer, t.and as a boy used to
work in a sardine factory. IN. Z.
Evening Post.
| Won BULow,it is reported, recently threw
q fiddle at the conductor at a rehearsal. tt