The Camden journal. [volume] (Camden, S.C.) 1866-1891, 1889-02-28
NATIVE SARDINES.
How Herrings are Made to Re-
semble the French Fishes.
American Methods of Counter
feiting the Flnny Delicacy.

care these the genuine French sar-
dines2" asked well-drcssed woman of a
New York grocer as she received for iu-
spection an oblong tin box, marked on
one side "Sariincs Ia Fran caise." The
grocer looked at her with slightly sur
pr;sed air, and replied, "Certainly."
''You may send me three boxes then"
said she, and, after ordering few more
things, went out As she passed through
the door a reporter Of the Post, who had
been standing by, inquired, "But were
they real French sardincs after all2"
The grocer tried to appear indignant,
but couldn't Finally, he laughed and
said: II guess you know all about it,
but what can say when a lady asks me
such question? can't explain to her
that nine tenths of the sardincs 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 1 should lose her trade. Most
of the sardines sold nowadays are moth
ing but small herrings, put up in boxes
with gaudy labels and French inscrip-
tons. In Eastport there are nineteen
places where they turn out sardines, be-
sides three at Lubec, two at Jonesport,
md one each at .Millbridge, Lamoine,
and Robbinston. When it was first at
tempted to make: sardines from herrings
it was found that the difficulty lay
in cradicating the herring flavor. 1t
took years of experiment to accomplish
this. Finally 4 manufacturer succeeded
in producing a combination of oil and
spices which removed the trouble. The
behring's used in making sardines are
about four inches long, and can be
bought of the Maine and New Bruins
wick fishermen, when plenty, for about
S. hogshcad, although when scarce
they brng as l::yh as S15 hogshead.
The fish arc 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 dccapitated and cleaned by
children, whose dextcrity is marvellous.
On the average, each child dresses
:eventy-fvc fish q minute. The pay is
Ten cents for box holding about a
bushe. Some of the children make as
much as $3.50 per day. After
being washed, the fish are picked for
half an hour, r,and are then laid upon trays
and placed in large drying-room,
heated b. steam. When dry they are
thrown pto ;large shallow pans of boil
ing oil, and thoroughly cooked. They
are then packed in boxes by women and
girls, and into each box is poured some
of the patent mixture of ell and spices.
Covers are fitted on the boxes and sealed
by men. The boxes are next placed in
boiling water for half an hour, and are
then removed and put on an inclined
plane, so that the enclosed hot air rushes
10 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 ornamcnted with attractive
French labels, stating that the enclosed
arc 'Sardines Ia Franchise. Some are
labelled in addition, "a huile d'olive.'
The oil generally used is cotton seed.
Olive oil is, however, used for the quail
ty 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 dag. The profit made
by the packers is from four to six cents
box"
"IIow do you happen to be so well
informed on the subject" was asked:
"Wcll, I hail from Eastport myself"
said the grocer, "and as a boy used to
work in sardinc factory"