The Sisseton weekly standard. (Sisseton, Roberts County, S.D.) 1892-1929, 1911-11-03

there was any repairing" to be
done on them they always came
to the store, where We had
general line of "cure some and
kill few" One Mexican was
brought up one day with his
face cut from his ear to his
mouth and his jaw just hanging,
and as the doctor had just left
to 60 back to the other cannery
Is miles away, we had the pleas
ure of patching him up, and by
the time the doctor got back he
was just about gone, but was
taken to hte hospital, and came
back alright on our vessel. The
Mexican who did the cutting got
10 months at Valdez. The U. S.
revenue cutter calls in there ev-
cry year to take any prisoners
out. He was a young fellow,
but we took no chances with him.
l had secured up pair Of hand
cuffs a few days before SO he
had the pleasure Of wearing them
first and then we chained him to
the flag pole until the U. S. mar
shall came after him.
The fishing did not start until
the 18th Of June and is very
interesting to one that had new
yer seen it done before, and l
would say that anyone that has
and prejudice against canned sal
mon need not be afraid of eating
it as it is the most sanitary pro-
duct put in cans.
We had 78 fishing boats at the
canuery where | was, with two
fisherman in a boat. Their boats
are built for rough seas and
have to be, for some days the
weather is not very pleasant to
be out in if you have a craft
that will not stand the seas, and
this year there was but one boat
lost and no lives. The boats are
about 20 feet long, z feet wide
and S feet deep, equipped with
a sail and small stove and all
the fishing material used is a
large net, which is set at low
water, and as the tide comes in
the fish come and running into
the net and gilled, or they are
caught so they can't get out
When they have a load they sail
up to large lighter anchored
out a ways and discharge their
loads. These boats can carry
about 1000 fish, but os this was
an exceptionally poor year they
never any of them had full
load. The law requires that no
fish shall be canned after it is
4S hours old, that is, after being
caught.
When these lighters have a
load they are towed into the can
lnery, and the fish are thrown on
a large fish dock, and the pro-
cess of canning begins.
They first go through what is
called an "Iron Chink," a ma
chine that cleans the fish. cut
ting off their heads, tails and
sealing them. They are then
run into large tanks, where they
are washed thoroughly and then
run along to the machine that
cuts them into small pieces. They
are then run into the filling ma
chine, which packs the salmon
in the can, the cans working au-
tomatically. They are next run
along a table and tested for
weights and then into top
ping machine, which places the
tops on the cans, and from this
along through the soldering ma
chine which soldiers the tops on.
The cans now being filled and
soldered up, the only time they
are handled is while they are be-
ing picked out for short weight.
AAtt1 eAACJ 1cdVc Cllc oO1Ocl1uS
machine the Chinese put them
into trays and a hole is made in
the tops of the cans and they
are then put into large iron
tanks, which are sealed up tight
and filled with boiling water.
They are cooked the first time
an hour and then again a half
hour.
The cans are then put through
a lye tank, after the vent in the
top has been sealed, and they
are then tested by the Chinese
for leaks in soldering. They
are then stored in a large ware
house. where they remain until
the entire pack is up, when they
are lacquered and labeled by
machinery and boxed ready to be
loaded on the vessels.