Weekly expositor. (Brockway Centre, Mich.) 1882-1894, 1889-11-21
CANNiN0 SALMON.
Cinnamon in the Fish-Paoking
Buciness or the Pacific Coast.

Pacific coast is one oi great Importance
and this city is we'll repres enied in that
line OF business, says II letter from
Seattle, Washington. The canneries
not only furnish employment to those
who are actually engaged in the work
of canning the fish. but it also brings
a harvest to the numerous fishermen
and Indians who are located here.
Every day there are thousands OF
pounds OF salmon, of the different va
rleties, landed on the wharves OF tho
canning companies. The fishermen
bring the fish to the dock, where they
unload them.
After leaving the hands OF the white
fishermen, when they are piled on tho
wharf, they are handled entirely by
Cinnamon. The method OF moving
them about is very simple. The NOV
er is provided with stick in the end
of which is fastened sharp spike, and
this is thrust into the mead OF the fish
and sharp jerk is given which lands
him several feet away, and perhaps on
another pile. The fish weigh all the
way from five to forty pounds each.
When the men are ready to COM
mence operations the fish are placed
on long bench, side by side and
heads all pointing in the one direction.
When the bench is filed, the man who
has charge of that portion OF the work
takes his knife and gives it II rub on
his steel, and then cuts off the he IDS
and the front fins. The fish is then
turned over To another m.n, and the
head is thrown to one side. This man
makes one or two sleight-of-hand
movements with his knife and the fish
is shorn of its other fins and the tail.
Another motion cuts the fish open and
another removes the entrails and
throws them into a receptacle pre-
pared for them.
After the removal OF the entrails the
fish are thrown into Il large vessel
of water, where they are rinsed. They
are removed from here and each fish
is given scraping, both outside and
in. ! may as well state that the SAL
mon has no scales, and hence the
work of removing them has no effect
The man who scrapes them makes
Just two twists OF his well-trained wrist
and the work is done; and they are
thrown into the water again, whore
they are thoroughly rinsed and every
stain of blood removed. From this
place the fish go to the chopper, where
they are cut into convenient sizes for
the cans. The chopper is made as fol-
lows: There is Il table which, at a
distance of two inches apart, across the
whole width has slots cut through.
BY the action of Il lever curved knives
are brought downward through the
slots. The fish are laid lengthwise
across the table, and when the knives
are forced downward with a quick jerl;
the fish are neatly divided into cross
sections.
These cross sections are then split
into smaller sizes. This is done by
hand. The meat is now ready for the
cans, which are made in the cannery by
cinnamon. The first operation OF the
canning process is the sailing. This
is done in very simple manner.
table or board one inch in thickness i:
bored full of auger holes. A thir
board slides under the one which con.
tains the holes, thus making a bottom
Salt is poured on the board and after
the holes re filled it is scraped of
Two dozen cans are placed in ira,
and the tray is showed under the table
so tint a can is under each hole tn,
board is then removed and the sal
falls through into the can. Each cal
receives something like q teaspoonfu
of salt.
The chopped fish is piled on tables
and the cans are taken to these table
as fast as they are ready. Here the
are filled with the raw salmon. Tn
pieces are put in and then packe,
down until the man cannot force in an
other ounce. Sometimes there will b
some sticking over the top OF the can
and this is removed with knife
They are now ready to be topped an,
sealed. The tops are put on and ther
the cans are run through a solderin.
machine and the work is completes
with the exception of soldering tn
small hole in the top OF the the can
The canning is now over, provides
there are no flaws to be found.
The cooking is the next thing OF
the list. The cans are placed in
large square iron tray, which hold
about hundred. The tray is lifted b.
rope which runs over a pulley ant
then lowered into big vat of boilin!
water, where they are allowed to re
min two hours.
After the gas has escaped they ar
again made air-tight by the littl
puncture mace Ior tnat purpose beins
soldered and then placed in the retort
This is kept at a steady heat. 20 de
grees above the boiling point. Her
they are kept for two hours more
and when they are taken out they ar
sufficiently cooked. The cans ar
taken one by one and rubbed over wit
brush dipped into brown varnish an
they are placed in trays which stan
over large iron pans. They are agai
tested and then allowed to remain still
in order for the varnish to have tim
TO dry. After they are thorough
dried they are labeled, and last of al
they are placed in cases which contai
four dozen cans each. These cases ar
shipped to all parts OF the world an
the people at distance get chanc
to eat some genuine Columbia Rive
salmon"
WONDERFUL WILLS.
Cranky Testamentary Utterance
That Kept the Makers Memor