The Evening statesman. [volume] (Walla Walla, Wash.) 1903-1910, 1907-02-09
|p,ocpss is Intricate and Machines
| Do The Work
|vrBy LITTLE IS DONE BY HAND
Wall WANT THE INCEST SAL
MON GET THAT PUT UP IN
THE TALL CANS.

c,Inon for canning purposes are not
rb+ Inv hook and line, but in gill
&c seines or traps, and are, imme-
,.+elv after catching, brought to the
a,rneries in boats, scPws or steamers.
1ror these vessels the salmon are
/ .i,od nv elevators to the fish dock
-, Given thorough external wash
mo In modern canneries they are
.,s, bntechered and cleaned by ma
cninerv. and after being critically ex-
,,;rad mass into brine tanks for a
anal cleansing, says ]. K. Armsby, in
. communication printed in the Cleve-
| land Inland Grocer.
Next they pass into dripping tanks,
whore all the water is thoroughly
aroined off. From them the fish, by
endless chain carriers, are conveyed
N the cutting machines, where a
number of rapidly revolving circular
Knives divide the salmon into pieces
tho length of can. For pound and
/ half-DOU Hal VI oNoA SoAo, viz S@~A
mon is then packed by hand. as no
nractical machine for filing these cans
has vet been devised. Over eighty per
rent of all salmon is packed by ma
chimes in the highly preferred tall cans,
as a machine does not get tired or
neplectful. For tall cans the salmon
are fed from large hoppers, which are
attached to the cutting machines, into
the filing machines. the empty cans
Ibeng conveyed to the filters by chutes
Efrom the upper floors.
The First Process.
The salmon first being cut into cy-
&ndrical pieces, is by gentle pressure
of piston, placed in the tall cans in
las nice and in a more appetiZing way
Than could be done by hand. In ad-
dition to the pound OF fresh salmon
each tall can contains one Quarter OF
IAN ounce of table salt, which is put
into the cans before filling. From the
Milling machines the cans are trans
ferred to tables, weighed, and any de-
Efficiency supplied. Endless belts then
convey the cans to can-cleaning ma
chimes. where the exterior is submitted
10 Jet of air under high pressure and
then polished with rapidly rotating
wre brushes.
Tops Put On.
Next tops are placed on the cans.
and crimped by another ingenious de-
vice, Then, in the soldering machines
the tops are soldered to the cans, after
(which they pass over runways under
numerous jets of cold water, which
COOls and sets the solder. The central
vents of the tops, which are open until
this stage of the process, are sealed,
land the cans are placed in open-work
steel trays. or coolers, as they are
&c2led. which are immersed in tanks of
not water Air bubbles, escaping, read
Ply call attention to leaky cans, which
Fare removed by tongs and passed to the
leak members for immediate repairs.
Cooked In Cans.
The contents of a mended can are
July as good as of any other. The
rays are then placed one upon another
On cars and run over a track into steel
fetortS. where the salmon is subjected
10 the first cooking. This requires
ABOUT fifty minutes under a steam
pressure of six pounds at tempera-
lure of 200 degrees Fahrenheit.
The cans are then withdrawn and
vented by piercing the tops with small
ofads to allow the heated air to escape !;
hereafter these second vent holes are
soldered.
All salmon cans. will, therefore, as
explained have two soldered vent holes
n the tops. The cans are next placed
III another retort for the second cook
my OF sixty minutes under a steam
pressure of twelve pounds, or at a
temperature of 24O degrees Fahrenheit
Alter the second cooking the cans
"'e carefully cleaned by securing them
!" tanks Of strong I've, then washing
IA boiling. and lastly, in cold water
oI'ef which they are allowed to stand
w several weeks, during which time