The Florida star. (Titusville, Fla.) 1880-1917, 1900-09-21

suSpeCtluS buyers II lIdl the SarQlucS
bought from the retailer are a strictly
foreign product But only In rare In
stances is such the case The French
were the pioneers IN the traffic. hay-
ing discovered the genuine fish in the
waters surrounding the island OF Sar-
DINA. American imitatOrs. however.
soon sprang up and substituted the
most palatable OF the fnny tribes
swarming in the cold currents or the
north Atlantic coast.
or the 100000 cases OF sardines
consumed in the United States last
year ]. 100000 came from the Pine Tree
State. California contributed 100000
cases. and the remainder was exported
by France.
The fish are taken in brush weirs. re-
sembling ordinary pound nets, into
which they are guided by large leaders
and wings, which terminate in n fun
mel shaped entrance. Their escape is
prevented by the extension OF these
wings into the Enclosure. thereby form
ing triangular hook at each end OF
il. SO that the fish. as they circle In
siue lhe "elIs are ulIeCltu past the Sll-
trance.
When the fish are plentiful in the
nets. quantities OF scales appear upon
the surface of the water. The nets are
then lifted. and their contents are
dumped by the fishermen into their
boats. The fish make a little squeak
when taken from the water and die al
most Instantly.
Arriving at the packing house. the
fish are carefully cleaned. This opera
ton over. they are sorted according 10
size and carried into another part of
the establishment. where they are put
into pickle.
The length Of time required by this
operation varies according To the size
OF the fish. After this the fish are
washed and placed with care upon wire
nets with huge wooden frames. called
''grills." on which they are sent to the
drying rooms. There they are dried by
means Of large fans or ventilatorS run
by powerful machinery. When dry and
still on the grills. the fish are cooked
by plunging them into tanks containing
boiling olive oil.
After this cooking the sardines, still
upon the grills. are left To cool. and
when cold the work of placing them i'm
cans filled with olive oil, tomato and
mustard sauce is begun. This work
done, the cans are sealed with solder
and are ready To he put i'm cases. hold
ing 100 tins. for the market.
The story is told that the three mast
ed Sardinr schooner Elsie Belle. Cap
tain IIalStcad. mailing out of Machias.
was totally wrecked hut IL few weeks
ago during IL severe blow hy miSman-
agement OH the part Of the crew. AMI
that many hundreds Of du'iarS' worth
or the fish We're thereby lost. Charles
Dunncll Prindle. Il yachting enthusiast,
spending the summer of 1900 at Cas-
tine. asked permission of Captain Hal
stcd To accompany him on "A "Sarlinc
voyage" IIalStcd consented.
About The last week in August the
Elsie Belle headed for Scrgrantvillr
with an unusually large load i'm tile
hold. AMI Captain IIalStcl anticipated
Scllin" ont for good price. When but
two or three miles OF Pumpkin Island
light. ut tie northern limits Of Prnol-
scot hay. strong gusts Of wind from the
northeast whipped mp Il heavy sea.
Night came "n. Prindlr had volunteer
eel 10 help the crew and WAS standing
Il trick ut the wheel. Although watch
Ing the Pumpkin faShlight very close
ly. Prindlc miScalculatcd his distance
from shore AMI ran the Elsie Belle
hard AMI fast nn the hedges Il half mile
from the beach. The crew became
panic stricken and. crowdin@ Into the
only available boat. Il hue dury.
Swun" NJ the stern davitS. pulled for
the lighthouse. The vessel WAS fast
breaking up. and both Prindlc ana the
captain were forced To- lash themselves
To Il hastily constructed raft AMI allow
the waves TO beat them ashore.
FREDERICK l.. TuuMBs.
DIR. L"Ial Ford's DysPrPticide
is the new and perfect cure for indigestion
ls4-.s l..