After weighing, the fish are cut up and placed in cans to be boiled, having first removed the large bones. After being boiled, a hole is made in the top of the can allowing the steam to escape, and after cooling, the hole is again sealed up. The cans are then dipped into a preparation for coloring them, which shows that they are perfectly air-tight; they are then wrapped with paper which advertises the quality of fish and the establishment where they were canned. The cans are then packed into cases, ready for the markets.
I have pictures in my possession of salmon weighing seventy-four pounds each, this being the kind that are usually canned, whereas the smaller varieties are packed in the cold storage plants.
I visited Warrington and Flavell, across Youngs Bay, and New Astoria
25
