June 2010 MAINE COASTAL NEWS Page 21. Maritime History:The Early Sardine Industry
always of the best quality. The first quality of oil is used, however, for those sardines sold as prime.
“The boxing or packing is another branch of the operation at which the little people are quite expert. A fish is seized in each hand and laid lengthwise in the box, first a head at the outer end and then a tail. In watching the packing an observer is struck with the idea that it is much easier to put them in the box than to take them out. After the box is full a small quantity of cotton seed oil, about half a gill, is poured in, and is then passed to another set of girls, who place the bottoms in position. These fit snugly just inside the outer rim and rest upon a little shoulder of tin. The boxes are now ready for the sealers. These men sit at long tables, and each one has a little stove and soldering iron at his side. The box is placed on a little grooved platform, which forms the top of a revolving frame, extending below the table and worked by the feet. The solder, in long, thin sticks or coils, is placed about half an inch above the end of the copper-pointed iron, and is rapidly melted, running down along the point and filling up the groove. After slightly scratching with the point of the copper a number of marks, to indicate the sealer, whose identity is thereby established in case of bad work, the boxes are taken to an immense cauldron, where the contents are boiled for two hours, thus completing the cooking process, and dissolving the bones of the fish.
“After boiling the boxes are placed side by side, and a small hole is punctured in the
corner in order to permit the air, which was necessarily sealed in the box, to escape. This sometimes comes with a sudden spurt, throw- ing a tiny stream of steam and hot oil in all directions. Immediately after this a boy seals the hole with solder, and the box is then placed with others in a revolving chamber partly filled with sawdust. A few revolutions cleanse them of all dirt and oil, and they are then ready for testing. Each box is taken up sepa- rately between the thumb and fin- ger and slightly pressed. If it yields there is a hole somewhere, through which air enters the box, or there is some remaining air which did not escape when the box, or there is some remaining air which did not escape when the box was pierced. It is thrown aside and returned to the sealer, who must pay the value of the box thus spoiled. The final handling is done when the sar- dines are placed in large wooden boxes for shipment.
Most of the product was shipped to New York, from where it was distributed through- out the United States. The cost per box was five cents making the packers a profit be- tween seven and nine cents.
Despite being on an island of about four miles long with a total population of 4,000 people, Eastport was the dominate sardine producer. Alexander McPherson stated in the “Journal” that “he made the first tin can that was used for putting up fish on this side of the Atlantic. This was at Mirimichi in 1840 and was used in canning salmon. Charles Mitchell, another Scotchman, came to Eastport in 1841 and put up lobsters on Treat’s Island, and this was the first fish canning done in the United States.” The first can of sardines was put up at Eastport in 1875 by Mr. Wolff, who later was a director of the Eagle Preserved Fish Com- pany. They were one of the largest packers in Eastport, owning three factories there and one in St. Andrews. In 1883 they packed 67,126 cases of sardines. This company also owned a third interest in the New England Sardine Company and the Lubec Packing Company. Together they packed 30,000 cases of sardines. Not only did they pack sardines, but also 1,673 cases of blueberries. But they also produced 1,000 tons of fish pomace and 1,000 gallons of fish oil. Also in the business were Young and Stimpson who packed sardines and smoked herring. They also owned a sardine factory at Jonesport. Hiram Blanchard & Sons lost their factory to a fire on 30 October 1883, but this was replaced immediately. Blanchard also
One of the sardine factories at Jonesport.
owned a steam sawmill, which produced sar- dine boxes. Others in the business were S. B. Hume & Son, Paine Brothers, Spear & Prime, Kelley Brothers, R. C. Green & Co., S. Wentworth, J. S. Buck and several others. Another aspect was the large quantities of frozen herring shipped in barrels to Port- land, Boston and New York during the winter. This business was increasing yearly. Also feeling the success was the steam-
ship lines that took the cases of sardines to Portland and Boston. There was also a steamer, the GENERAL LEAVITT, which ran between Lubec and Campobello daily. Just three miles south of Eastport is Lubec, which had seven sardine factories in operation in 1883. The New England Sardine Company packed 14,500 cases of sardines,
Continued on Page 22.
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